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Praline Fudge Brownies

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Praline Fudge Brownies

A dense brownie covered in creamy praline filling and topped with chocolate fudge and pecans. This will satisfy the most demanding sweet tooth!!!!

I adore pralines. Especially around Thanksgiving and Christmas when anything with pecans is somehow better. Some people say they are just too sweet- and this filling is no exception! Paired with this not-too-sweet brownie, I think it is perfect though. These got rave reviews and several people exclaimed, “These taste like Christmas!”

Praline Fudge Brownies4So let’s make these yummy little treats! (printable recipe)

INGREDIENTS:

Brownie:

  • 1cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Praline Filling:

  • 1 cup whipping cream
  • 12 Tablespoons of butter
  • 3 cups of brown sugar (packed)
  • 1 1/2 cup of finely chopped pecans (divided)
  • 3 cups of powdered sugar
  • 2 teaspoon of vanilla

Fudge Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spread evenly in greased jelly roll pan (12 1/2 x 17 1/2 x 1″).
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

Praline filling:

  • In a large saucepan, mix cream, butter and brown sugar.
  • Cook over medium heat, stirring often, until mixture comes to a boil.
  • Cook for one minute, stirring constantly and then remove from heat.
  • Stir in powdered sugar, vanilla and 1 cup of pecans (you may need to do this in a separate bowl if your saucepan isn’t big enough)
  • Cool for 5 minutes, stirring often until it thickens up a bit.
  • Spoon mixture over cooled brownies and spread into a smooth layer over the top.

Praline Fudge BrowniesFudge Topping:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over praline filling and spread evenly over top.
  • Sprinkle with remaining 1/2 cup of chopped pecans.
  • Chill until top layer is hard and cut into bars.

Praline Fudge Brownies7My thoughts: These aren’t hard to put together and they are oh-so-yummy!!! I froze about half of the batch in an air-tight container for several weeks and just pulled them out for a party I was having- they freeze GREAT. In fact, they are pretty yummy frozen. 🙂  I hope you get a chance to try these and enjoy them as much as I did!

Praline Fudge Brownies2

Other yummy Christmas desserts: (click on a photo to see the recipe)

Chocolate bonbonsHot Chocolate Pop!Snowman Oreo PopsPeanut Brittle!!

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Caramel Cream Cupcakes

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These cream and caramel filled cupcakes are topped with a rich caramel frosting.

A few months ago I visited Sprinkles cupcake shop in Chicago.  My favorite cupcake was the salted caramel- because of the frosting.  It was so thick and creamy and had a wonderful buttery caramel taste.  I’ve been obsessed with recreating it and I think I have finally come close- thanks to my sister-in-law who recommended her mom’s Penuche frosting.  I’d never heard of Penuche frosting before– I learned that Penuche is a fudge-like candy made by caramelizing brown sugar with butter.  So penuche frosting…? Well…its pretty much amazing.

The cupcakes aren’t anything crazy.  I used a Fun-da-Middle mix again and added caramel sundae topping in the middle with the cream (sooooo yummy!)  Use any mix or recipe you like– it is all about the frosting today!

INGREDIENTS:

  • Fun-da-Middle cupcake mix (with eggs, oil and water to make according to box)
  • 1 cup caramel ice cream topping
  • 3/4 cups butter
  • 1 1/2 cups brown sugar
  • 1/4 cup plus 2 Tablespoons whole milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 4 cups confectioners sugar

DIRECTIONS:

  • Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well.
  • For frosting:  Melt butter and stir in brown sugar.
  • Bring to a boil and then simmer for 2 minutes (stirring constantly)
  • Carefully add milk and bring to a boil.
  • Remove from heat and allow to cool.
  • After cooled, add salt and vanilla.  Stir well.
  • Beat in 4 cups of confectioners sugar.
  • Frost cupcakes immediately (frosting hardens quickly and becomes hard to spread).

My thoughts: What a yummy and beautiful frosting.  This recipe makes enough to frost about 16 cupcakes if you pipe quite a bit on.  I’d use less next time as it is a VERY rich frosting.  You could easily frost 24 cupcakes using a little less on each than I did.  I keep think of other things to use this frosting on….you might see this recipe again someday soon… enjoy!!!! -r

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