Pecan Praline Triple Chocolate Brownies

It should be known across the land, for all of mankind who will listen,  that I am the queen of pralines.

I should start an entire series titled “If You Like It, You Should Put A Praline On It”.

Now, try to get that song out of your mind.

You’re welcome.

Last weekend my dad hosted a crawfish boil and I needed something sweet to bring along.

I was craving brownies.

I was craving pralines.

As usual, I combined the two and went about my day.

I would love to tell you that I slaved over the brownies, then slaved over the praline sauce to create these little square of deliciousness.

But I didn’t.

The brownie mix was Betty Crocker’s Ultimate Chocolate something or other.

I added some mini chocolate chips and called them “semi homemade”.

I figure it was double since the boxed called them “ultimate”, and with my addition of chocolate morsels,  it was now triple.

I make stuff up all the time.

Bake your brownies according to the brand’s instructions.

Once completely cooled you’re going to place onto a wire cooling rack with some wax paper underneath.

Why the wax paper?

Because praline sauce is messy. And sticky. And did I mention messy?

Here’s how to create your praline concoction.

This is the same recipe I use for my Pecan Praline King Cake Cookies in case you’re wondering.

Now, it’s time to have some fun.

You’re going to want to wait just long enough for the praline sauce to cool and begin to harden, but still fluid enough to drizzle.

Using a large spoon, drizzle, drizzle back and forth over your brownies.

See where the wire rack comes in handy?

This stuff is going to just ooze down the sides of your brownie like a ooey gooey glaze.

But in true praline form, it will harden….like magic!

These things are delicious.

Oh, and the leftover praline sauce?

You can either spoon onto a separate piece of wax paper for pralines for later.

Or, you can pour it into a Mason jar and store in the refrigerator for next time.