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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)



  • 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!)



  • 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!!


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!


  • 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


  • 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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