Praline-Iced Brownies

A belated Eid Mubarak to everyone! This year for Eid I really wanted to make brownies and not the usual chocolaty type but something a bit different so I decided to try out a recipe that I found online (delish.com). This recipe is similar to a chocolate cake recipe but without the baking powder. The brownies turned out great, and I received many compliments. The praline topping adds an extra sweetness which might be too much for people who are not used to the high amounts of sugar, however as brownies are meant to be really sweet I would suggest keeping the praline topping. The recipe seems incomplete without it. The ingredients given below make about 2 batches of brownies, so just use half of the ingredients to make a normal sized batch. If you choose to use the entire amount of ingredients then you will get almost 60 little brownie pieces. I omitted the pecans because I didn’t have any and it really didn’t seem to make much of a difference. Try it out and let me know how it turns out with the pecans.

Ingredients:
Brownies:
1 cup margarine or butter
2 ounces (about 60 grams) semisweet chocolate
2 1/4 cups of sugar
6 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/4 cup all purpose flour
1/2 cup pecans, toasted and chopped

Praline topping:
5 tablespoons margarine or butter
1/3 cup brown sugar
1 tablespoon vanilla extract
2 tablespoons water
2 cups icing sugar
1/4 cup water (extra)

1. Make the brownies: Place a saucepan over low heat and melt the margarine and chocolates, stirring frequently. Use a wire whisk to beat in sugar, and eggs until well blended. Stir in the vanilla, salt and flour and blend well.
2. Preheat the oven to 170 C and line a metal baking pan with foil. If you are using all of the ingredients use a 13 by 9 inch metal baking tray or divide the batter among two 8 by 6 inch baking pans. And if you’re using half of the ingredients then use just one small baking pan.
3. Spread the brownie batter evenly in the pan. Bake for about 30-35 minutes and then cool the brownies on a wire rack.
4. Prepare praline topping: Place a saucepan over medium heat and melt the margarine and sugar. Allow the mixture to melt and bubble for about 5 minutes. Remove the saucepan from the heat and use the whisk to beat in the remaining ingredients and the icing sugar. If the mixture looks to thick to spread, add the extra water and some more if necessary.
5. Spread the topping over the cooled brownies and sprinkle the pecans on top. Cut the brownies into little bite-sized pieces.

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