If you’re looking for the best ooey-gooey black bottom praline brownie bar, look no further. These chocolate delights are easy to make and will satisfy every sweet tooth and chocolate lover in your family!
I borrowed this recipe from one of my favorite chefs, Alice Medrich or as I like to call her, the Queen of Chocolate. I’ve had great results with many of her recipes and this brownie bar was OMG delicious.
I did have the wrong sized pan when I made these bars which caused my cooking time to be off a bit, but I didn’t hear anyone complain about the consistency and quite frankly enjoyed the extra ooey-gooey texture. If you’d rather have them fully set a few more minutes in the oven will do the trick.
But just imagine this black bottom praline brownie with a scoop of vanilla ice cream… OMG.
You might also like these recipes:
- Chocolate Cheesecake Bars
- Chocolate Mousse Cake
- Chocolate Fudge Cake
- Chocolate Mousse ( the real stuff)
- Insanely Delicious Triple Chocolate Brownies.
Ooey Gooey Praline Brownie Bars
Ingredients
Brownie Layer
- 8 tablespoon unsalted butter
- 6 ½ ounces semi-sweet chocolate
- ¾ cup plus 2 tablespoon Sugar (6.125 oz)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon . salt
- 2 large eggs (cold)
- ½ cup all-purpose flour (2.25 oz)
Pecan Topping
- ½ cup all-purpose flour (2.25 oz)
- ½ teaspoon baking soda
- 8 tablespoon unsalted butter-melted
- ¾ cup packed brown sugar (5.25 oz)
- ½ teaspoon salt
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 ½ cups coarsely chopped pecans or walnuts (8.75 oz)*
Instructions
- Preheat oven to 350 degrees
- line a 9×13 metal baking pan , bottom and all four sides with foil
Brownie Layer
- place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
- Stir in Sugar, vanilla, and salt with a wooden spoon.
- Add the eggs and mix well
- Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
- Scrape batter into prepared pan and set aside.
Pecan Topping
- Combine flour and baking soda in a small bowl and mix well using a fork
- Combine the melted butter with the brown sugar and salt
- Add in the egg yolks and vanilla
- Add in flour mixture and then the pecans, mix well
- drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
- Bake for 20-25 minutes or until the top is completely brown and cracked*
- Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
- Cut into squares*
Notes
Nutrition
Tiffany
YIKES! I’ve never heard of rude or threatening comments, but I am sure that it happens. Why? WHY, I ask?!?!? Don’t folks have better things to do? Like eat ooey gooey lovely brownie bars? Sigh.
Kath
Your ooey gooey pecan bars look amazing, and I’m sure they are just what you needed for some comfort food during this hectic time at work!
I appreciate your well-said thoughts on blogging ethics, too.
Margaret Murphy Tripp
The brownies look great, even in their ooey, gooey state! I loved what you wrote about blogger ethics and your examples of fellow bloggers who have been plagerized got me thinking. I have no idea how to copyright my blog or photos though!
Katrina @ In Katrina's Kitchen
If it says ooey gooey then it is a must-make. Just saying. And oh blogging ethics. I recently saw somebody ask for the recipe not to be written down at all on the other blogger’s site but only a link back if they wanted the recipe. There were however multiple wonderful links back to the person. I just didn’t think it was a fair request. Especially since the other blogger (who was requesting that the recipe be removed) copied it off of someone else herself and reprinted the recipe! Oy vey. Confusing.
debbie
Oh my do those brownies look delicious…out of this world delicious! It’s a shame when other bloggers steal pics, etc. Just not right. I can’t imagine why? What fun is that? The enjoyment to me is taking the pictures and writing the post for others to enjoy. Guess there are all kinds of people out there….
Carolyn
Oh dear lord, those ARE ooey and gooey.
Cookin' Canuck
Praline in anything gets my attention very quickly, but I think these gooey bars have reached a whole new level of nirvana.
Mike@The Culinary Lens
I just read the story you linked to.. Unbelievable how nasty some people can be when they think they are anonymous..
I love these bars
The Food Hunter
Besides the fact that the cake itself looks yummy you then throw in coffee pecans…Oh my!
Mari @ Mari's Cakes
Like I would say in spanish, ” se ve demasiado delicioso”. I am a chocoholic, so this recipe is like a gift to me. THANKS
Great topic, I am glad you covered it.
Sylvie @ Gourmande in the Kitchen
Alice Medrich is my baking idol, that woman knows her way around chocolate!
Kathy
The brownie pecan bars look wonderful! Thank you for the blogging tips, they are greatly appreciated.
Megan @ Pip and Ebby
Wow, 80 hours this week? Makes me tired thinking about it..
These pecan bars look to die for. “Ooey” and “gooey” definitely belong in the title!
Great words of blogging wisdom, too!
Lilly
The first thing I noticed was that chocolate oozing out! It made me speechless and I had to keep myself from licking the screen. Thank you for this wonderful recipe!
RavieNomNoms
Hi Dennis! This bar looks absolutely sinful. You have my mouth watering as I am looking at the screen. The chocolate that is just oozing out of these is heavenly. So gorgeous! Nicely done and I like your section on etiquette. Well put!