Next Tuesday is Mardi Gras. If you are looking to get into a New Orleans state of mind, these over the top brownies will certainly get you there.
A fudgy layer of chocolate brownie is topped with a thick coating of praline icing. Sweet, sweet, sweet.
New Orleans Praline Brownies
1 box (1 lb 2.3 oz) fudge brownie mix (sorry BC but I love King Arthur Flour’s mix)
Water, vegetable oil and eggs as called for on brownie mix box
1/2 cup chopped pecans
Praline Icing (recipe follows)
1. Preheat oven to 350°F. Grease bottom only of 13 x 9-inch pan.
2. Make brownie mix as directed on box for fudge brownies, using water, oil and eggs. Stir in chopped pecans.
3. Bake brownies according to package directions. Cool completely, about 1 hour.
4. Spread icing over brownies. Allow to stand 30 to 45 minutes, or until praline is set.
5. For bars, cut the brownies into 6 rows by 4 rows. Wipe knife off between cutting rows to keep brownies looking neater, if you like.
Makes 24 brownies
1/2 cup whipping cream
6 tablespoons butter
1 1/2 cups packed brown sugar
1/2 cup chopped pecans, toasted
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla
1. In medium saucepan, mix cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil.
2. Continue cooking 1 minute, stirring constantly. Remove from heat.
3. Stir in pecans, confectioners’ sugar and vanilla. Use immediately.
Recipes from Betty Crocker
Dance off the brownies with this lo-fi, gauzy slice of indie pop from NJ-based band YJY.. If VW Beetles are your thing, you might want to check out the video, too.