Praline Brownies

Praline Brownies |

These Praline Brownies are for those with a major sweet tooth! The Praline Topping is perfection!

I use the word brownie in this recipe lightly.

It’s all about the topping people.

Praline topping…perfectly sweet and soft praline topping.



Fun fact to know and tell: Pralines are one of my favorite candies ever. Possibly equal to peanut butter cups.  Maybe slightly higher.  Don’t repeat that.


So anyway, a super thick layer of praline on top of brownies might be my cue to die.  Because everything’s downhill from here.

Praline Brownies |

Praline Brownies are super easy.  I cheated and used a box mix for the brownie.  If you have your own super secret brownie recipe you love, totally use that.

My Fudgy Brownie recipe would also work great. (*note that recipe is baked in a 9×13 pan)


Anyhow, I wanted my praline topping a little thicker, so I baked these brownies in an 8×8 pan.  Use your own preference on the pan you use.  The praline recipe will cover a 9×13 pan for a thinner layer or an 8×8 for a thicker..totally up to you!  Don’t stress!

Praline Brownies |

Let your brownies cool.  Then make your topping.

In a saucepan heat up heavy cream…Praline Brownies | www.cookiesandcups.combrown sugar and butter…

Praline Brownies | www.cookiesandcups.comBring it to a boil.

While it’s heating chop up some pecans or walnuts…whichever you prefer.

Praline Brownies |

Once it’s boiling let it go for one minute and then remove it from the heat.Praline Brownies |

Stir in some powdered sugar and vanilla…

Praline Brownies |

Whisk it until it’s smooth.

Praline Brownies |

Then mix in those nuts.Praline Brownies | www.cookiesandcups.comLet it sit for a few minutes and then pour it all up on those brownies.

Praline Brownies | www.cookiesandcups.comSpread it around and then let it set up.  It’ll take about 45ish very long minutes.

Praline Brownies | www.cookiesandcups.comAnd then..boom shaka laka…

Praline Brownies | www.cookiesandcups.comYou can be all ladylike and eat it with a quaint little wooden spoon like I am pretending to do here…

Praline Brownies |

Or you can stuff them down your throat as fast as you can.




Praline Brownies

  • Author: Cookies & Cups


  • 1 box brownies, prepared according to package directions (or you can use your own homemade recipe)
  • 6 Tbsp butter, cut into cubes or slices
  • 1/2 cup heavy cream
  • 1 1/2 cups light brown sugar
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups chopped pecans or walnuts


  1. Bake brownies according to package directions. in a 9×9 for a thicker brownie or in a 9×13 for a thinner one.
  2. Allow brownies to cool for at least an hour.
  3. In a medium saucepan combine butter, cream, brown sugar and salt over medium heat. Heat mixture until it comes to a boil, stirring frequently. Once it comes to a boil, allow it to boil for 1 minute and then remove from heat.
  4. Immediately add vanilla and powdered sugar, stirring until smooth. Finally, stir in nuts.
  5. Allow mixture to sit for 5 minutes and then pour over brownies.
  6. Let pecan topping set up for at least 45 minutes.
  7. Cut into squares when ready to serve.


recipe slightly adapted from Betty Crocker

If you make your brownies in a 9×13 pan the topping will be a thinner layer than what I have photographed. I made my brownies in an 8×8 pan.


35 Responses

  1. Bettie

    Just letting you know that praline’s are also my favorite. Every time we go to New Orleans, I always buy enough to bring back to TN with me. There’s just something about their creamy, rich goodness that makes them amazing. This sounds like an amazing recipe and I can’t wait to try it. Thanks as always for sharing such great recipes. Bettie- Germantown, TN

  2. pralines are right up there with fudge for me on the list of things that should be too sweet for me to eat too much of…and yet I still can. Love this! It’s almost like a combination of the two!

  3. Omg that topping. I love that the topping is as thick as the brownies. My kinda topping! Same with frosting…I like at least 50-50 ratio! I have a glaze for a cake I make that’s based on the same concept, minus the nuts, and I’ve said before that it’s my fave glaze/frosting on my entire site. So yes, I know I’d love these! Pinned!

  4. stephanie

    Oh. My. I hope halving the topping works because I am going to try it in a 8×8. Or maybe I’ll make full batch and perhaps just pour the rest directly in my mouth…

  5. Elizabeth

    Those look absolutely delicious!!! I made two other of your bars for friends last weekend. They died for them! So thank you for that.

  6. Everything you make is fabulous, but I LOVE praline everything. I make pralines for the family (I’m originally from New Orleans) but pralines ON TOP of a brownie….. OMG! Cannot wait to try these bad boys! Thanks for sharing…

  7. What a great idea! I think doing a side or extra topping of candied nuts could make these extra cute–if this icing works for cupcakes, that could also be an adorable idea, eh? 🙂 thank you for sharing!

  8. Chris

    I made these for my office and they were a huge hit. The praline topping acts as a very thick and sweet icing so pretty small portions are warranted. Some folks got big squares and went into sugar shock. Looking back, I would try to cut the brownies before they had completely cooled. When I tried to cut them the morning after I had baked them, the praline topping fractured quite a bit making them less pretty (I passed it off as an artisanal rough cut).

    Great decadent dessert that was fun to make and loved by all.

  9. Cailin

    Oh these look delicious! One question though, I’d love to make these for the holidays because I have a lot of Praline lovers in my house. Unfortunately we also have a lot of chocolate haters (I know horrible right?) Any thoughts on what else this topping would go well on?

  10. Paula

    thank you so much for sharing this recipe! i love making brownies, and putting special toppings on them make them even better!

    I love all of your recipes!

  11. Diane

    In the past I have had troubles getting the right consistency with a “boil for a minute on medium heat” frosting recipe. What temperature should it be with a candy thermometer to get this right? Wanting to make @ 60 servings of these for a dinner this Saturday & a little worried about that ;).

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