Praline Brookies are brownies that are completely over the top! They are rich, heavenly, decadent, S-E-N-S-A-T-I-O-N-A-L! These brownies start with a brownie layer on the bottom. The brownie layer is topped with a praline layer in the middle and then a marvelous chocolate chip layer on top.
I used my Mrs. Field’s Chocolate Chip Cookies Copycat Recipe for the chocolate chip cookie layer rather than using refrigerated cookie dough. WOW!!! These ooey, gooey Praline Brookies are some of the most spectacular brownies you will ever taste! Chocolate lovers beware! These are addictive.
We went over to a friend’s house on New Year’s Day to watch the Baylor-UCF football game and the hostess served this fabulous dessert. When Jamye made it she said she didn’t cook it long enough so it actually tasted like the chocolate cobbler desserts such as my Hot Fudge Pudding Cake.
I’ve made a video tutorial so you can see just how easy these are to make. You can make the brownies and chocolate chip cookies from scratch if you want, but why would you do that when you have screaming kids running all over the place demolishing your house as you bake? I prefer the easy way out. But trust me, these do not look like or taste like the easy way out. They are gourmet. Mmmmm!
- 1/2 cup butter, melted
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1/2 tsp vanilla exract
- 1 egg
- 1-1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts, optional
- Preheat oven to 350° F. Grease a 9″ x 13″ baking pan.
- Brownie Layer: In a small bowl, whisk together 1/2 cup flour, 1/4 tsp baking powder, and 1/8 tsp salt; set aside.
- In a large bowl, combine 1/2 cup melted butter, 1 cup white sugar, and 1 teaspoon of vanilla extract; stir mixture until it is well combined. Add 2 eggs and beat well. Stir in the cocoa powder until it is well combined. Add the flour mixture, stirring well until all ingredients are thoroughly combined. Pour the brownie batter into the prepared pan.
- In a medium bowl, whisk together 1-1/4 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt; set aside.
- In a large bowl, beat together 1/2 cup softened butter, the light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract; continue beating until mixture is creamy. Add 1 egg; beat about 2 more minutes until the mixture is light and creamy.
- Gradually stir the flour mixture into the butter mixture until the dough is combined. Stir in the chocolate chips and chopped nuts. Carefully spread the cookie dough over the brownie layer in the baking pan.
- Bake in the preheated oven, about 20 to 25 minutes, or until a wooden toothpick inserted into the center of the brookies comes out clean. Cool completely; cut into bars.
- Spreading the cookie dough over the brownie layer can be a bit tricky since the cookie dough is a bit stiffer than the brownie batter. I usually flatten the dough a little by hand, then lay it on top of the brownie batter. Work in sections, then use a spatula to smooth out the surface. Of course, you can always reverse the order of your brookies and simply put the brownie layer on top of the cookie layer.