Praline Brownie Pie Recipes

Steps:

• Heat oven to 350° F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie mix as directed on box for fudge brownies, using water, oil and eggs. Stir in chopped pecans. Bake as directed. Cool completely, about 1 hour.
• In medium saucepan, mix cream, butter and brown sugar. Cook over medium heat, stirring frequently, until mixture comes to a boil. Continue cooking 1 minute, stirring constantly. Remove from heat. Stir in pecans, powdered sugar and vanilla. Cool 5 minutes, stirring frequently.
• Spread frosting over brownies. Allow to stand 30 to 45 minutes, or until frosting is set. For bars, cut into 6 rows by 4 rows.

Steps:

• In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

Steps:

• Preheat oven 350 degrees.
• Grease the bottom only of a 13x9 inch baking pan.
• Place brownie mix into a large bowl. Stir in eggs, oil and water; mix until well combined. Spread evenly over bottom of baking pan.
• In a separate bowl, mix together praline topping ingredients until crumbly. Sprinkle evenly over the top. A small corner may be left uncovered with the topping as a spot to test for doneness.
• Bake 28 - 30 minutes; do not overbake. Check corner with a pick for doneness; it should come out clean with no crumbs attached.
• Cut into squares. Freezable.

Steps:

• In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
• Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
• Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.

Steps:

• Heat butter or margarine with brown sugar and nuts in a saucepan until melted. Spread in the bottom of the baked pie shell. Bake at 450 degrees F (230 degrees C) for 5 minutes. Cool.
• Prepare vanilla pudding mix with milk as directed for a pie; cool for 5 minutes, stirring occasionally. Measure 1 cup, cover with waxed paper, and chill thoroughly. Pour remainder into pie shell. Chill.
• Fold 1/3 cup whipped topping into the 1 cup reserved pudding. Spread over nuts in pie shell. Chill. Garnish with remaining whipped topping and chopped pecans.

Steps:

• Preheat oven to 350 degrees (or as the brownie package suggests).
• Grease bottom of 9x13 pan and set aside.
• Stir together brownie mix, eggs, water, and oil.
• Pour into prepared pan.
• Mix butter, brown sugar, and nuts together and drop by tablespoonfuls or crumble with fingers over brownie batter.
• Bake according to brownie package directions, 30-35 minutes.
• Cool before cutting and devouring!