Pecan Praline Brownies

Pecan Praline Brownies
  • Yield: 16 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 20 Mins.
  • For a Fresh Twist: Before glaze sets, sprinkle with ¼ cup chocolate chips, toasted shredded coconut, and/or pinch of flaky sea salt.


  • 9 tablespoons unsalted butter, divided
  • 1/2 cup bittersweet chocolate chips, divided
  • 1 2/3 cup lightly packed dark brown sugar, divided
  • 3 eggs, large
  • 1/4 teaspoon salt
  • 1 cup Fisher® Chef’s Naturals Pecan Flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup Fisher® Chef’s Naturals Chopped Pecans or Pecan Halves, broken


  1. Preheat oven to 350°F. Line 8 x 8-inch baking pan with foil, extending up sides.

  2. Melt 5 tablespoons butter and 1/4 cup chocolate chips in large saucepan over medium heat, whisking until smooth. Remove from heat.

  3. Whisk 1 cup sugar into warm chocolate mixture, then whisk in eggs and salt.
  4. Add flour, cocoa and ¼ cup chocolate chips; whisk to combine.
  5. Pour batter into pan. Bake until tester inserted into center comes out with some moist crumbs attached, about 20 minutes
  6. Whisk 4 tablespoons butter and 2/3 cup sugar in small saucepan over medium-high heat until butter melts. Bring to rolling boil.
  7. Pour hot glaze evenly over hot brownie; sprinkle with pecans and cool.
  8. Using foil as aid, lift brownie from pan. Cut into 16 squares. Note: Store airtight up to 2 days or freeze up to 2 weeks.

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