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
Joan Hayes@chocolate and more
Just found you and can’t wait to make these!
I want to thank you for a few things. First for the blogging ethics, sometimes people just need a friendly reminder to give credit where credit is due. Second, for admitting you made a mistake on your blog (about the pan size.) It makes you more real to the average cook/baker and thus more willing to try to duplicate your posts.
I look forward to finding wore wonderful things to try!
Joan
Chef D
Hi Joan
thanks so much for stopping by and thank you for the kind words! If I can ever be of any help don’t hesitate to contact me!
Cheers
Dennis
Barb Bamber
These brownies look sooo delicious! I just know my son would love them. He’s home for Thanksgiving so I think I’ll make him a batch to take back with him. Thanks:)
Sook
Oh boy… look at that… the brownies look so tempting!
Gina Alfani
Thank you for sharing these brownies with us Chef Dennis! It will be on my list of new recipes to try . . . for sure 🙂 My husband and I are hopeless chocoholics . . .
Sheri
I love these brownies and I can’t wait to give them a try. We’re big brownie fans over at my house and adding pecans? Genius! I can understand wanting to rub them all over yourself. I bet it smelled heavenly and at least you weren’t too busy to enjoy that! And I always cut my brownies too early…and I don’t care. Why wait for the deliciousness? 🙂
Thank you for your words about the blogging as well. I have not been a blogger for a very long time, less than a year, but I have a long-standing website for my child care business that has had it’s content continually copied and reused, photos hacked, etc and it is a problem. I don’t think it’s contained to any one type of business, people just have a general lack of respect and it is just a shame. I hope the someone reading this post of yours will recognize the effort and love put into each post by each person and think twice the next time. You never know, miracles can happen.
Elyse @The Cultural Dish
Wow these look so great! I love a good gooey mess of a dessert… I usually just scoop something like this right into my mouth and pig out! 🙂
Amanda
Great recipe… great words! (that first picture made me drool, just sayin)
Vibey @ Yumbo McGillicutty!
Wait, wait! Doesn’t EVERYBODY cut brownies while they’re still hot? 😉
Joy
That looks great. I love the recipe.
Eva@ kitcheninspirations.wordpress.com/
I don’t think I COULD have waited for them to cool down anyway! They look scrumptious!
Well put re Ethics. Being in the design field, one is always aware of the ethical implications of copyrights, particularly on the internet!
TidyMom
Dennis these look AMAZING!!
Well said thoughts on bloggin!!
Alison @ Ingredients, Inc.
omg these look heavenly!
Manu
I think I would like these brownies just the way they are in that picture!!! Chocolate mess is the kind of mess I like!!!! hehehehe :-))))
I totally agree with you… I like making my friends’ recipes and I love linking back to them both to give them credit and get their opinion on my rendition. And I LOVE when someone makes and blogs about something I made! I even have a page on my site for my friends to showcase these recipes (all linked back obviously)! 🙂
A couple of months ago, while browsing an Italian site (in Italian) I came across a few recipes of some of my blogger friends… they were just copied (translated), with the same pictures (and copyright removed)!!! I was shocked and immediately informed my friends! There are people out there who have no shame! They thought that nobody would notice as the site is in Italian…………. :-(((
sweetsugarbelle
You must be my long lost brother! I constantly make up my own ideas and have to come up with plan B, lol. But the end result is gorgeous. And the end note was well said. We do have to support encourage and set the precedent for one another 🙂
Jen
You weren’t supposed to admit you used the wrong pan! That’s when you pretend that you did it on purpose to make them ooey gooey…
And I agree, mean people suck! It only takes a quick moment for someone thoughtless to leave a mark on someone with their thoughtless words and actions…