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Restaurants›Blue Bayou Restaurant & Oyster Bar›Praline Brownie À La Mode Recipe

Praline Brownie À La Mode Recipe

Name: Blue Bayou Restaurant & Oyster Bars Praline Brownie À La Mode Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.75 cups unsalted butter; 6 oz bittersweet chocolate (chopped or chips); 1 cups granulated sugar; 0.25 cups light brown sugar (packed); 2 to taste large eggs; 1 tsp vanilla extract; 0.5 cups all-purpose flour; 2 tbs cocoa powder (unsweetened); 0.5 tsp fine sea salt; 0.5 cups pecan halves (chopped, plus extra for topping); 0.75 cups granulated sugar; 2 tbs water; 4 tbs unsalted butter; 0.75 cups heavy cream; 0.25 cups light brown sugar (packed); 0.5 cups toasted pecans (finely chopped); 2 tbs dark rum; 0.25 tsp fine sea salt; 0.5 tsp vanilla extract; 4 scoops vanilla bean ice cream; 2 tbs toasted pecan pieces (for garnish); 0.25 tsp flaky sea salt (optional)

Inspired by Blue Bayou Restaurant & Oyster Bar

Time1h 15m

Serves4

A warm pecan brownie topped with vanilla bean ice cream, smothered in our caramelized praline rum sauce and topped with pecan pieces.

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Ingredients

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Brownie

3/4 cups Unsalted butter

6 oz bittersweet chocolate (chopped or chips)

1 cups granulated sugar

1/4 cups light brown sugar (packed)

2 to taste Large eggs

1 tsp Watkins vanilla extract

1/2 cups 00 bread flour

2 tbs cocoa powder (unsweetened)

1/2 tsp fine sea salt

1/2 cups pecan halves (chopped, plus extra for topping)

Praline Rum Sauce

3/4 cups granulated sugar

2 tbs water

4 tbs Unsalted butter

3/4 cups Heavy cream

1/4 cups light brown sugar (packed)

1/2 cups toasted pecans (finely chopped)

2 tbs dark rum

1/4 tsp fine sea salt

1/2 tsp Watkins vanilla extract

Assembly & Serving

4 scoops vanilla bean ice cream

2 tbs toasted pecan pieces (for garnish)

1/4 tsp flaky sea salt (optional)

Method

Brownie

Prepare

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper leaving an overhang for easy removal and lightly butter the paper.

Melt butter and chocolate together: In a heatproof bowl set over a barely simmering pan of water (double boiler) or in short bursts in the microwave (stirring every 20–30 seconds), melt 3/4 cup unsalted butter with 6 oz chopped bittersweet chocolate until smooth. Remove from heat and let cool 3 minutes.

Mix sugars and eggs: Whisk in 1 cup granulated sugar and 1/4 cup light brown sugar into the slightly cooled chocolate mixture until combined. Add 2 large eggs, one at a time, whisking until glossy. Stir in 1 tsp vanilla extract.

Dry ingredients: Sift together 1/2 cup all-purpose flour, 2 tbsp unsweetened cocoa powder and 1/2 tsp fine sea salt. Fold the dry ingredients into the chocolate mixture gently until no streaks remain. Fold in 1/2 cup chopped pecans.

Bake: Spread batter into the prepared 8x8 pan, smoothing the top. Bake for 20–25 minutes until edges are set and a toothpick inserted near the center comes out with a few moist crumbs (do not overbake).

Cool and portion: Let the brownie cool in the pan on a wire rack for 15 minutes to slightly firm. Use the parchment overhang to lift the slab out and cut into 4 equal squares while still slightly warm or reheat before serving.

Praline Rum Sauce

Toast pecans: Preheat a small skillet over medium heat. Add 1/2 cup chopped pecans and toast, stirring, until fragrant and slightly deeper in color, about 3–4 minutes. Transfer to a bowl to cool. Reserve 2 tbsp for garnish and use the rest for the sauce.

Make caramel base: In a medium heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 2 tbsp water over medium heat. Without stirring, gently swirl the pan occasionally until the sugar dissolves and turns an amber color (watch closely to avoid burning), about 6–8 minutes.

Finish caramel: When amber, immediately remove from heat and carefully whisk in 4 tbsp unsalted butter until melted and incorporated. Slowly pour in 3/4 cup heavy cream (it will bubble vigorously); whisk until smooth.

Add sugars, pecans and rum: Return the pan to low heat and whisk in 1/4 cup packed light brown sugar, the toasted chopped pecans, 2 tbsp dark rum, 1/4 tsp fine sea salt, and 1/2 tsp vanilla extract. Simmer gently 1–2 minutes until sauce is cohesive and slightly thickened. Taste and adjust salt or rum.

Cool slightly: Remove from heat and let the sauce rest 5 minutes to thicken to a pourable, warm sauce. If it becomes too thick, whisk in 1–2 tbsp warm cream to loosen.

Assembly & Serving

Warm brownie (optional): If the brownie has cooled completely, warm each square in a 300°F oven for 4–6 minutes or microwave for 10–15 seconds so it’s warm but not hot.

Plate: Place one warm brownie square on each dessert plate. Top each brownie with a generous scoop of vanilla bean ice cream (about 1 scoop per serving if serving 4; recipe quantities listed for 4 scoops total).

Smother with sauce: Spoon 3–4 tablespoons of the warm praline rum sauce over the ice cream and brownie, letting some run down the sides.

Garnish: Sprinkle reserved toasted pecan pieces (about 1/2 tbsp–1 tbsp per serving) over the top and finish with a light pinch of flaky sea salt if desired.

Serve immediately: Serve immediately while brownie is warm and sauce is warm and pourable.