Recipe For Cooking Praline-Iced Brownies

Toaster Oven Cookies :: Blondies and Brownies

Praline-Iced Brownies

1 C. (2 sticks) butter or margarine or butter
4 (1 oz.) squares unsweetened chocolate
4 (1 oz.) squares semisweet chocolate
2 1/4 C. sugar
6 lrg. eggs
2 tea. vanilla extract or flavoring
1/2 tea. salt
1 1/4 C. flour
Praline Topping (below)
1/2 C. pecans, toasted and coarsely chopped

Preheat oven to 350 degrees F. Line a 13 x 9-in. metal baking pan with foil; grease foil.

In heavy 3-qt. 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 extract or flavoring and salt. Stir in flour just until blended. Spread batter evenly in pan. Bake 35 min. (wooden pick 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.

Prepare Praline Topping. 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.

Praline Topping
5 Tbsp. butter or margarine
1/3 C. firmly packed light brown sugar
3 Tbsp. bourbon (or 1 Tbsp. vanilla
    extract or flavoring plus 2 Tbsp. water)
2 C. powderedsugar

In 2-qt. saucepan over med.-low heat, heat butter or butter substitute and light brown sugar, until mixture melts and bubbles, about 5 min.

Remove saucepan from heat. With wire whisk, beat in bourbon or vanilla extract-water mixture. Beat in powderedsugar until mixture is smooth.