Cookie Recipes
Praline-Iced Brownies
Ingredients
Brownie
- 1 cup (2 sticks) butter
- 4 (1 ounce) squares unsweetened chocolate
- 4 (1 ounce) squares semisweet chocolate
- 2 1/4 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup pecans, toasted and coarsely chopped
Praline Topping
- 5 tablespoons butter
- 1/3 cup firmly packed light brown sugar
- 3 tablespoons bourbon (or 1 tablespoon vanilla extract + 2 tablespoons water)
- 2 cups confectioners' sugar
Instructions
- Heat oven to 350 degrees F. Line a 13 x 9 inch metal baking pan with foil; grease foil.
Brownie
- In aheavy 3 quart saucepan over low heat, melt butter and chocolates, stirring frequently. Remove saucepan from heat.
- With wire whisk, beat in sugar, then eggs, until well blended.
- Stir in vanilla extract and salt.
- Stir in flour just until blended.
- Spread batter evenly in pan.
- Bake for 35 minutes (wooden pick inserted in brownies will not come out clean).
- Cool brownies in pan on wire rack. If not using brownies within 1 day, cover cooled brownies with foil and refrigerate or freeze for longer storage.
- With metal spatula, spread topping over room-temperature brownies; sprinkle with pecans.
- Cut brownies lengthwise into 8 strips, then cut each strip crosswise into 8 pieces.
Praline Topping
- In a 2 quart saucepan over medium-low heat, heat butter and light brown sugar, until mixture melts and bubbles, about 5 minutes.
- Remove saucepan from heat.
- With wire whisk, beat in bourbon or vanilla extract-water mixture.
- Beat in confectioners' sugar until mixture is smooth.