• 20minutes
  • 200calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 1 cup(s) (2 sticks)

  2. margarine or butter

  3. squares unsweetened chocolate

  4. 4 (1-ounce)

  5. squares semisweet chocolate

  6. 2 1/4 cup(s) sugar

  7. 6 large eggs

  8. 2 teaspoon(s) vanilla extract

  9. 1/2 teaspoon(s) salt

  10. 1 1/4 cup(s) all-purpose flour

  11. 1/2 cup(s) pecans , toasted and coarsely chopped

  12. 5 tablespoon(s) margarine or butter

  13. 1/3 cup(s) packed light brown sugar

  14. 3 tablespoon(s) bourbon , or, in place of bourbon, substitute

  15. 1 tablespoon vanilla extract and 2 tablespoons water, per recipe

  16. 2 cup(s) confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Make the Brownies: Preheat oven to 350 degrees F. Line 13- by 9-inch metal baking pan with foil; grease foil.

  2. In heavy 3-quart saucepan over low heat, melt margarine or butter and chocolates, stirring frequently. Remove saucepan from heat. With wire whisk, beat in sugar, then eggs, until well blended. Stir in vanilla, salt, then flour just until blended. Spread batter evenly in pan.

  3. Bake 35 minutes (toothpick inserted in brownies will not come out clean). Cool brownies in pan on wire rack. If not using brownies within 1 day, cover cooled brownies with foil and refrigerate or freeze for longer storage.

  4. Prepare Praline Topping: In 2-quart saucepan over medium-low heat, heat margarine or butter and brown sugar, until mixture melts and bubbles, about 5 minutes. Remove saucepan from heat. With wire whisk, beat in bourbon (or substitute), then confectioners' sugar, until mixture is smooth.

  5. With metal spatula, spread topping over room-temperature brownies; sprinkle with pecans. Cut brownies lengthwise into 8 strips, then cut each strip crosswise into 8 pieces.


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