Saturday, August 7, 2010

Black bottom pecan praline bars

Black bottom pecan praline bars / Barrinhas de praliné de pecã

Aside my speedy cookies, another good solution for baking in a hurry is making bar cookies, like these delicious bars from Lisa’s blog (she has now another blog, equally beautiful and full of great recipes).

You quickly put the ingredients together, pop the baking pan in the oven and go do something else – in my case, watch Mr. Linus Roache *sigh* prosecute the bad guys. After that, you’ll make a lot of people happy – 25 bars are enough to share with your family and your coworkers. :)

Black bottom pecan praline bars

Brownie layer:
56g (2oz) unsweetened chocolate – I used dark (70% cocoa solids)
4 tablespoons (56g) unsalted butter
½ cup + 1 tablespoon (112g) caster sugar
½ teaspoon vanilla extract
1/8 teaspoon salt
1 cold large egg
¼ cup (35g) all purpose flour

Praline layer:
¼ cup (35g) all-purpose flour
¼ teaspoon baking soda
4 tablespoons (56g) unsalted butter, melted
¼ cup + 2 tablespoons (70g) packed brown sugar
¼ teaspoon salt
1 large egg yolk
½ teaspoon vanilla extract
1 ¼ cups (140g) pecans, coarsely chopped

Preheat the oven to 180°C/350°F. Butter a 22cm (9in) square pan* and line the bottom and sides with foil, leaving an overhang on two opposite sides. Butter foil as well.
Start with the brownie layer: place the chocolate and butter in a medium heatproof bowl set over a saucepan of barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Stir in the sugar, vanilla, and salt with a wooden spoon (I prefer to use a silicon spatula). Add the egg. Stir in the flour and beat with a wooden spoon until the batter is smooth, glossy, and beginning to come away from the sides of the bowl, 1-2 minutes. Spread the brownie batter in a thin even layer in the bottom of the lined pan. Set aside.
Now, the praline layer: mix the flour and baking soda together thoroughly and set aside.
Combine the melted butter, sugar, and salt in a medium bowl. Stir in the egg yolk and vanilla, then the flour mixture, and finally the nuts. Drop spoonfuls all over the top of the brownie batter (they will spread and cover the brownies entirely during baking).
Bake until the edges of the topping are well browned and cracked, 20 to 25 minutes. Let cool completely in pan on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 25 bars.

* I used a 20cm (8in) square pan

Makes 25


Katie said...

Oh wow these sound wonderful and combine two of my favourite things. So indulgant

Torviewtoronto said...

looks delicious

The Urban Baker said...

YUM, I am whipping these up today. I love the styling. Just a simple little paper napkin! What will you think of next?

Bakericious said...

looks so yummy

Erica Lea {Cooking for Seven} said...

These look totally scrumptious. A nice change from brownies!

Abby said...

These are like the "adult" version of chocolate pecan pie!

Marisa said...

Hubby has been nagging me to make cookies again (I hardly ever do!) - I think these are just the thing to make. :-)

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