New Orleans Praline Brownies
Gleaned from Betty Crocker Recipes.
1 box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
water, vegetable oil, and eggs as called for on brownie mix box
1/2 cup chopped pecans
1/2 cup whipping cream
6 Tbsp butter
1-1/2 cups packed brown sugar
1/2 cup chopped pecans, toasted
1-1/2 cups powdered sugar
1 tsp vanilla
Heat oven to 350 °F. Spray bottom only of a 13×9-inch pan with cooking spray.
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, pwodered sugar,and vanilla. Cool 5 minutes, stirring frequently.
Spead frosting over brownies. Allopw to stand 30 to 45 minutes, or until frosting is set. For bars, cut into 6 rows by 4 rows.
Makes 24 servings
To toast pecans, preheat oven to 350 °F. 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 [adapted]:
1 serving contains 1170 kJ (280 kcal), (500 kJ [120 kcal] from fat), 13 g total fat (4 g saturated, 0 g trans-fat), 20 mg cholesterol, 105 mg sodium, 41 g carbohydrate.
Submitted: Deborah Martin
Webpage: Copyright Shepherd of the Hills Lutheran Church, McMinnville TN
Last updated on 2010 November 03 by the webmaster, Jim Frysinger.