• Prep Time: 25 minutes
  • Cooking Time: 65 minutes
  • Serves: 24

Praline Brookies

  • Recipe Submitted by on

 Ingredients List

  • 1 box Betty Crocker fudge brownie mix
  • 2 large eggs
  • 1/4 cup water
  • 2/3 cup canola oil
  • 1/4 cup unsalted butter
  • 1/4 cup milk
  • 1/2 cup sugar
  • 1 tsp. real vanilla extract
  • 1/2 cup brown sugar packed
  • 1/2 cup coarsley choped pecans
  • 2 sticks unsalted butter softened (1 cup)
  • 1 1/2 cups brown sugar packed
  • 1/2 cup sugar
  • 2 large eggs
  • 2 1/2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 tsp. sea salt or kosher salt
  • 2 1/2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 12 oz. bag Hershey’s semi-sweet chocolate chips


Preheat oven to 350°.
Mix brownie mix, eggs, water and canola oil.
Pour into a 9x13” glass baking dish that’s been sprayed with cooking spray.
Bake 25-35 minutes at 350° or until set and toothpick inserted in center comes out clean.
Place butter, milk, sugar, vanilla, brown sugar and pecans in a medium-sized saucepan.
Bring to boiling over medium heat.
Reduce heat slightly and cook for about 3-4 minutes.
Remove from heat and set aside until brownie layer is baked.
Mix butter, brown sugar, sugar, eggs, vanilla, baking soda, baking powder and salt with an electric mixer until smooth.
Add flour and chocolate chips and stir with a wooden spoon to combine.
When brownies are done baking, stir praline mixture with a spoon and immediately pour over brownie layer.
Crumble chocolate chip cookie dough over top of praline layer.
Bake at 350° for an additional 23-28 minutes or until top is golden brown.
Cool completely.

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