Pralines & Cream Brownies

The flavor of New Orleans in a brownie.

Print recipe PDF for Pralines and Cream Brownies

Ingredients

For Brownies:
1 box fudge brownie mix
Water, vegetable oil, and eggs called for on brownie box
½ teaspoon LorAnn Super Strength Pralines & Cream Flavor

For Frosting:
¼ cup butter (if unsalted, add a pinch of salt)
1/3 cup unsweetened cocoa powder
1/3 cup milk
½ teaspoon LorAnn Super Strength Pralines & Cream Flavor
½ teaspoon LorAnn vanilla extract
3 ½ cups powdered sugar, sifted, plus more if needed
1 cup chopped pecans, toasted (optional)*

Directions

Brownies: 

1. Spray bottom of a 9”x13” pan with cooking spray. 
2. Preheat oven and prepare brownies as directed on box, stirring in ½ teaspoon Pralines & Cream flavor. 
3. Bake brownies as directed. Remove from oven and allow to cool for 15 – 20 minutes. While brownies are cooling, make frosting. 

Frosting: 

1. Sift powdered sugar and set aside. 
2. Heat butter in small pan over medium heat until just melted, but not browned. 
3. Whisk in cocoa powder and milk. Add the powdered sugar, ½ cup at a time, whisking after each addition. If icing seems thin, add another ¼ cup of powdered sugar. 
4. Remove pan from heat and whisk in LorAnn Super Strength Pralines & Cream Flavor and vanilla extract. 
5. Pour warm frosting over cake and spread to cover completely. Immediately top with chopped pecans (if using). 
6. Allow frosting to cool completely before cutting brownies into squares. 

*Omit pecans for a nut-free dessert. LorAnn’s Pralines and Cream Flavor is free of nut allergen proteins.