Mardi Gras Praline Brownie Cookies
Ingredients
Scale
Brownie Cookies
- 1 box Ghirardelli Walnut Brownie Mix
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 2 large eggs
- ¼ cup oil
- 2 tablespoons melted butter, cooled
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Praline Glaze
- ½ cup brown sugar
- ¼ cup heavy cream
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- Pinch of salt
- ¾ to 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the brownie mix, flour, and brown sugar. Add the eggs, oil, melted butter, and vanilla. Stir just until a thick dough forms. It should be scoopable and hold its shape without spreading too much. Fold in chocolate chips if using.
- Scoop 2-tablespoon portions onto the prepared baking sheets, spacing them 2 to 3 inches apart.
- Bake for 10 to 12 minutes, until the tops are crackly and the edges are set while the centers still look slightly soft. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- While the cookies cool, make the praline glaze. In a small saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Bring to a gentle simmer and cook for 4 to 5 minutes, stirring constantly. It should bubble and slightly thicken. That extra minute of cooking helps it set later.
- Remove from heat and stir in the vanilla and salt. Let the mixture cool for about 3 minutes, then whisk in ¾ cup powdered sugar. Continue adding powdered sugar, a little at a time, until the glaze is thick but still pourable. It should ribbon off a spoon instead of running like syrup.
- Spoon the glaze over the completely cooled cookies. Let the cookies sit for 20 to 30 minutes until the glaze sets into a soft praline layer.
- Finish with a light dusting of edible glitter for that Mardi Gras touch.
Find it online: https://lifeandsprinkles.com/mardi-gras-praline-brownie-cookies/