Our most recent discovery is Praline Liqueur, a pecan flavored liqueur. Quinn went in search of it to use in making my birthday cheesecake next weekend. In the meantime, we’ve discovered the wonders it does poured over vanilla ice cream or mixed with milk. Yum. As a special treat for Quinn, who was outside in the hundred-degree heat finishing shelves for our walk-in pantry, I thought I’d try using it to make brownies.
I based this recipe on one from the archives for Kahlua Brownies. Those were surprisingly not so good. Anyway, I thought it would be a good starting place for this little Praline experiment, and I was right. These brownies are very good and very rich. I highly recommend topping these with ice cream.
Combine 1 & 1/2 cups of sifted AP flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Melt 2/3 cup of unsalted butter and 2 ounces of unsweetened chocolate over low heat or in the microwave. Beat 3 large eggs and 2 cups of sugar. Add the butter/chocolate mixture to the eggs/sugar mixture. To this, add 1/4 cup of Praline liqueur. Gradually add flour mixture and mix well. Stir in 1/3 cup of chopped pecans.
Pour batter into a greased/sprayed 9-inch square pan. Bake at 350 degrees for about 30 minutes, making sure not to overbake. Cool completely in the pan, and then cut into bars.