Black bottom pecan praline bars

If a pecan pie and a brownie had a baby - actually, let's not go there. This brownie variation is ugly but sweet and very easy to make.

When I was just starting to bake, a few years ago, the hard part was having the right equipment. Right now, I'm in a good spot because I've managed to accumulate most of the things I need, and to have access to my housemate's stuff too.

If I had to start over, or if anyone asked me how to begin (lol not likely), then these would be the top of the list:

A silicone spatula. SO much better than a wooden spoon.

Kitchen scales. Cups are nice but scales take all the uncertainty out of measurement.

At least one large glass bowl and at least one large stainless steel bowl.

And an apron. Because they are cute.



Black bottom pecan praline bars

Brownie layer
56g (2oz) unsweetened chocolate – I used 70% Black & Green
4 tablespoons (56g) unsalted butter
½ cup + 1 tablespoon (112g) caster sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cold large egg
1/4 cup (35g) all purpose flour

Preheat the oven to 180°C/350°F. Butter a 22cm (9in) square pan (I just used my standard brownie tin) and line the bottom and sides with foil, leaving an overhang on two opposite sides. Butter foil as well.

Start with the brownie layer: place the chocolate and butter in a medium heatproof bowl set over a saucepan of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth.

Remove the bowl from the heat. Stir in the sugar, vanilla, and salt with a wooden spoon or silicone spatula.

Add the egg. Stir in the flour and beat with a wooden spoon until the batter is smooth, glossy, and beginning to come away from the sides of the bowl, 1-2 minutes.

Spread the brownie batter in a thin even layer in the bottom of the lined pan. Set aside.


Praline layer
1/4 cup (35g) all-purpose flour
1/4 teaspoon baking soda
4 tablespoons (56g) unsalted butter, melted
1/4 cup + 2 tablespoons (70g) packed brown sugar
1/4 teaspoon salt
1 large egg yolk
1/2 teaspoon vanilla extract
1 1/4 cups (140g) pecans, coarsely chopped


For the praline layer, mix the flour and baking soda together thoroughly and set aside.

Combine the melted butter, sugar, and salt in a medium bowl.

Stir in the egg yolk and vanilla, then the flour mixture, and finally the nuts.

Drop spoonfuls all over the top of the brownie batter - they will spread and cover the brownies entirely during baking. (Although, I actually had enough to spread quite evenly over the whole tray.)

Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in pan on a rack.

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 25 bars.


From Technicolor Kitchen