Black-Bottom Pecan Praline Bars
½ recipe of any brownie batter made with 1Tbsp. less sugar
¼ C all-purpose flour
¼ tsp. Baking soda
4 Tbsp., unsalted butter, melted
¼ C plus 2 Tbsp. packed brown sugar
¼ tsp., salt
1 large egg yolk
½ tsp. Pure vanilla extract
1 ¼ C. coarsely chopped pecans or walnuts
9-inch square baking pan
Position a rack in the lower third of the oven and preheat the oven to 350°F.
Line the bottom and sides of the baking pan with parchment paper or foil,
leaving an overhang on two opposite sides.
Spread the brownie batter in a thin even layer in the bottom of the lined pan.
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
Makes 25 bars