Rec: Black-Bottom Pecan Praline Bars
Made these years ago when Josh posted them at Gail's swap. Not what I would call a "normal brownie", lol, but they're oh-so-yummy!
Black-Bottom Pecan Praline Bars ("Bittersweet" by Alice Medrich)
Josh: These are a big winner. Medrich calls for a half recipe of any of the basic brownie recipes she presents in the book, made with 1 Tablespoon less sugar. I'm not done experimenting with different brownie layers, but based on the reaction of everyone who's tried these (including two of my wife's co-workers, who have both asked if I would sell them a batch), this combination works beautifully.
Also, Medrich points out that refrigerating a brownie mixture (at least the ones in the book) for a few hours or, ideally, overnight, improves them noticeably. Her recipes did not specify, though, whether or not the brownies should be baked cold if the batter was refrigerated first. I wrote to Ms. Medrich and she was kind enough to reply that there was no need to bring the batter back to room temperature first, but that the baking time would probably increase slightly.
However, for this recipe, I would advise that if you refrigerate the brownie layer prior to putting on the praline layer and baking, that you DO bring it back to room temperature first. Otherwise, the top layer may finish baking before the brownie layer.
Black Bottom Pecan Praline Bars
Makes 1 9” pan (25 brownies)
FOR THE BROWNIE LAYER:
5 ounces semisweet chocolate (unlabeled or 50-62%; I used Hershey's special dark)
2-1/2 tablespoons butter
1/3 cup sugar (minus 1 tablespoon)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cold large egg
1/4 cup all-purpose flour
For the praline layer:
1/4 cup all-purpose flour
1/4 teaspoon baking soda
4 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons packed brown sugar
1/4 teaspoon salt
1 large egg yolk
1/2 teaspoon pure vanilla extract
1-1/4 cups coarsely chopped pecans or walnuts
A 9” square baking pan
FOR THE BROWNIE LAYER:
Combine chocolate, butter, and sugar in a medium heat-proof bowl set in a wide skillet of barely simmering water. Stir frequently until the chocolate is melted and mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
Remove the bowl from the skillet. Stir in the vanilla and salt with a wooden spoon. Add the egg. Stir in the flour and beat with a wooden spoon or rubber spatula until the batter is smooth, glossy, and beginning to come away from the sides of the bowl, 1 to 2 minutes.
Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides. (If you’re going to bake the bars right away, position a rack in the lower third of the oven and preheat the oven to 350 degrees F). Spread the brownie mixture in a thin, even layer on the bottom of the lined pan. Set aside. (NOTE: Recipe may be made to this point and refrigerated several hours, preferably overnight. Bring pan out of refrigerator and warm to room temperature before continuing.)
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).
Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in the 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 squares.
