Ingredientes para Praline Brookies
- Fudge Brownie Mix
- Vegetable Oil
- Water, as specified on brownie mix box
- Eggs, as specified on brownie mix box
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup milk
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup pecan halves
- 1 teaspoon vanilla extract
- Refrigerated Chocolate Chip Cookie Dough
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Praline Brookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Praline Brookies
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- Prepare one box of brownie mix according to package directions, using the specified amounts of oil, water, and eggs.
- Spread the brownie batter evenly in the prepared pan.
- Bake for 25 minutes.
- While the brownies bake, prepare the praline topping: In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1/4 cup milk, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 cup pecan halves, and 1 teaspoon vanilla extract.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves and the mixture thickens slightly (about 3-5 minutes).
- Remove from heat and set aside until the brownies are baked.
- Once the brownies have baked for 25 minutes, pour the praline mixture evenly over the top.
- Prepare 1 package (16.5 oz) of refrigerated chocolate chip cookie dough. Cut the dough crosswise into 4 equal pieces, then cut each piece into 4 slices.
- Arrange the cookie dough slices on top of the praline layer in 3 rows of 5 slices, using the last slice to fill any gaps.
- Bake for an additional 23-28 minutes, or until the cookie dough is golden brown and the brownies are fully cooked.
- Let cool completely before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
80g
Fat
20g
Carbs
13g
