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Black Bottom praline pecan bars
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4.74 from 15 votes

Ooey Gooey Praline Brownie Bars

What could be better than an ooey-gooey black bottom praline brownie bar loaded with pecans! Check out my easy to make recipe and amaze your friends with your baking skills. Just make sure to make enough of these delicious brownie bars.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 529kcal


Brownie Layer

  • 8 tbsp unsalted butter
  • 6 ½ ounces semi-sweet chocolate
  • ¾ cup plus 2 tbsp Sugar (6.125 oz)
  • 1 tsp pure vanilla extract
  • ¼ tsp . salt
  • 2 large eggs (cold)
  • ½ cup all-purpose flour (2.25 oz)

Pecan Topping

  • ½ cup all-purpose flour (2.25 oz)
  • ½ tsp baking soda
  • 8 tbsp unsalted butter-melted
  • ¾ cup packed brown sugar (5.25 oz)
  • ½ tsp salt
  • 2 large egg yolks
  • 1 tsp pure vanilla extract
  • 2 ½ cups coarsely chopped pecans or walnuts (8.75 oz)*


  • Preheat oven to 350 degrees
  • line a 9x13 metal baking pan , bottom and all four sides with foil

Brownie Layer

  • place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
  • Stir in Sugar, vanilla, and salt with a wooden spoon.
  • Add the eggs and mix well
  • Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
  • Scrape batter into prepared pan and set aside.

Pecan Topping

  • Combine flour and baking soda in a small bowl and mix well using a fork
  • Combine the melted butter with the brown sugar and salt
  • Add in the egg yolks and vanilla
  • Add in flour mixture and then the pecans, mix well
  • drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
  • Bake for 20-25 minutes or until the top is completely brown and cracked*
  • Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
  • Cut into squares*


*Turn pan front to back halfway through the baking time to ensure even baking *May be kept in an airtight container for 2-3 days * half of my Pecans were coffee pecans, substitute 1 tsp of espresso powder if you like the coffee flavor


Calories: 529kcal | Carbohydrates: 45g | Protein: 5g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 218mg | Potassium: 215mg | Fiber: 3g | Sugar: 32g | Vitamin A: 580IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2.3mg