New Orleans Praline Brownies

A fudge brownie mix and pecans turn into a delicious brownie — perfect for dessert.


2 dozen brownies

Brownie Ingredients

1 (1 pound 2.3 ounce) box Betty Crocker® fudge brownie mix
water, vegetable oil and eggs as called for on brownie mix box
1/2 cup chopped pecans

Praline Frosting Ingredients

1/2 cup whipping cream
6 tablespoons butter
1 1/2 cups packed brown sugar
1/2 cup chopped pecans, toasted
1 1/2 cups confectioners' (powdered) sugar
1 teaspoon vanilla extract


Preheat the oven to 350°F (177°C). Grease the bottom only of a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

Make brownie mix as directed on box for fudge brownies, using water, oil and eggs. Stir in chopped pecans. Bake as directed. Cool completely, about 1 hour.

In medium saucepan, mix cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil. Continue cooking 1 minute, stirring constantly. Remove from heat. Stir in pecans, powdered sugar and vanilla. Cool 5 minutes, stirring frequently.

Spread frosting over brownies. Allow to stand 30 to 45 minutes, or until frosting is set. For bars, cut into 6 rows by 4 rows.

Estimated Time

Preparation Time: 25 minutes
Total Time: 2 hours 10 minutes

Additional Information

To toast pecans, preheat oven to 350°F (177°C). Spread pecans in a single layer in a baking pan. Bake about 5 to 7 minutes or until golden and toasted.

Cut into bars about 45 minutes after spreading frosting over the brownies. This will allow you to cut the brownies while the frosting is still just slightly warm and will minimize any cracks in the frosting.

Nutritional Information

1 Serving (1 Serving): Calories 280 (Calories from Fat 120); Total Fat 13 g (Saturated Fat 4 g, Trans Fat 0 g); Cholesterol 20 mg; Sodium 105 mg; Total Carbohydrate 41 g (Dietary Fiber 0 g, Sugars 33 g); Protein 0 g. Exchanges: 2 1/2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choices: 3

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