Praline Brownie Recipe

Prepare

Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper leaving an overhang for easy removal; lightly butter parchment.

Melt 1 cup butter in a medium saucepan over low heat or in a heatproof bowl in the microwave until fully melted. Remove from heat and let cool 2 minutes.

Whisk in granulated sugar and 1/2 cup packed light brown sugar until smooth and glossy. Allow mixture to cool slightly so it is warm but not hot (about 3–5 minutes).

Add eggs one at a time, whisking vigorously after each addition until fully incorporated and mixture is smooth. Whisk in 2 tsp vanilla extract.

In a separate bowl, sift together 1 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp salt, and 1/4 tsp baking powder. Stir to combine.

Fold dry ingredients into the wet mixture gently with a spatula until just combined; do not overmix. The batter will be thick and glossy.

Fold in 1 cup butterscotch chips and 1/2 cup of the toasted chopped pecans (reserve the rest for praline layer and topping). Stir until evenly distributed.

Scrape batter into prepared pan and spread into an even layer using an offset spatula or back of a spoon.

Make the praline: In a small saucepan over medium heat combine 3 tablespoons unsalted butter and 3/4 cup light brown sugar. Stir constantly until sugar dissolves and mixture comes to a simmer, about 2–3 minutes.

Carefully stir in 2 tablespoons heavy cream; the mixture will steam and thin. Cook 30–45 seconds more until glossy and slightly thickened.

Remove from heat and stir in 1/2 tsp vanilla extract, 1/8 tsp fine salt, and the remaining 1/2–1/2 cup toasted chopped pecans. Allow the praline to cool 3–4 minutes so it is spoonable but still warm.

Drop spoonfuls of the warm praline over the spread brownie batter in the pan, then use a knife or skewer to swirl the praline into the top layer. Be careful not to over-swirl; aim for ribbons and pockets of praline.

Bake in the preheated oven for 28–35 minutes, rotating the pan halfway through. Begin checking at 28 minutes: the edges should be set and a toothpick inserted into the center should come out with moist crumbs (not wet batter).

Remove from oven and immediately sprinkle 1 cup butterscotch chips across the top so they soften. Press them lightly into the surface. If desired, scatter the remaining 1/4 cup toasted pecans on top and lightly sprinkle 1/4 tsp coarse sea salt.

Allow brownies to cool completely in the pan on a wire rack (at least 1.5 hours) so praline sets. For cleaner slices refrigerate 45–60 minutes before cutting if you prefer firmer squares.

Using the parchment overhang lift the brownie slab from the pan and cut into 9 or 16 squares with a sharp knife. Wipe the knife between cuts for neat edges.