New Orleans Praline Brownies

Utilizing your favorite brand of fudge brownie mix, New Orleans Praline Brownies are rich chocolate brownies topped with a sweet praline frosting

For the first dessert post for Mardi Gras Month I went with a deliciously sweet recipe for New Orleans Praline Brownies from Menu Musings of a Modern American Mom. I love Julie’s food blog. She is truly a mom who does it all — she is a professor, mom to a large family, a cookbook author and more.

New Orleans Praline Brownies

Many thanks to Julie for the recipe and be sure to check her blog out after you read through for the recipe. Enjoy!

New Orleans Praline Brownies
New Orleans Praline Brownies

New Orleans Praline Brownies

Utilizing your favorite brand of fudge brownie mix, New Orleans Praline Brownies are rich chocolate brownies topped with a sweet praline frosting.
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings, 9×13-inch pan
Calories 492 kcal


  • 9″x13″ Baking Pan
  • Parchment Paper Sheets



  • 1 box fudge brownie mix
  • water, vegetable oil and eggs called for on brownie box
  • 1/2 cup pecans chopped

Praline Frosting:

  • 1/2 cup whipping cream
  • 6 Tbsp butter
  • 1 1/2 cups brown sugar packed
  • 1/2 cup pecans chopped and toasted
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla


  • Heat oven to 350-f degrees. Line the 9″x13″ pan with parchment paper or foil, letting it hang over the sides so later you can remove it easily from the pan.
  • Make brownies as directed on box for fudgy brownies (adding water, oil, and eggs). Stir in 1/2 cup pecans.
  • Bake as directed on the box for temperature and time, then let completely cool.

For the topping:

  • In a small-medium sized saucepan, mix whipping cream, butter and brown sugar. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 – 2 minutes. Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla. Cool 5 minutes, stirring frequently.
  • Spread frosting over the cooled pan of brownies. Let stand for about 45 minutes or until frosting is set before cutting.


When you prepare your brownies, if there are specific instructions on the box for “fudgy” style brownies, make that and not the “cake” style. To minimize cracks in the praline topping, cut the brownies while the topping is still a touch warm, about 45 minutes after you have frosted the brownies.
The calorie estimate for this recipe doesn’t include the eggs and oil for the fudge brownie mix, as these amounts will vary based on brand.
Recipe from Menu Musings of a Modern American Mom.


Serving: 1brownieCalories: 492kcalCarbohydrates: 77gProtein: 3gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 26mgSodium: 180mgPotassium: 82mgFiber: 1gSugar: 63gVitamin A: 325IUVitamin C: 0.1mgCalcium: 37mgIron: 2mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!

Leave a Reply

Please note that I am in the process of converting older recipes to the new format since my site migrated. If the recipe you are interested in doesn’t have a printable recipe card, please leave a comment and I will update it as soon as I am able to. Thanks for understanding!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I beat myself up when I've missed a part of instructions when making something new for the first time. I have to remind myself that as long as it's edible than it's okay!

    These brownies do look amazing and I would love to try that praline topping!! Yum!!

  2. I'm bad about assuming I have enough of an ingredient without actually checking the pantry, fridge, etc!
    My brother made praline brownies once. The topping was so hard we could barely bite into the brownie! Your praline topping looks perfect.
    Thanks for sharing your Mardi Gras treats!

    1. I'm really bad about that too Michelle. I'm trying to get better. 🙂 Praline can be kinda fussy I have found. I think the key is to not overcook it and to watch your temperature. It takes a long time to cool down.

  3. A 9×13" pan makes enough to use 1 cup of pecans instead of 1/2 cup – pralines have a lot of nuts and so do brownies. It may be helpful to inexperienced cooks to provide some hints about how to stir in the powdered sugar without getting hundreds of little lumps – it's very hard to do, which is why I usually make a caramel-style frosting from a recipe that thickens without the powered sugar.The combination of the brownies and praline is wonderful – well worth making.