New Orleans Praline Brownies

These dangerously good brownies are a recipe from Betty Crocker. I like my brownies extra fudgey, so I always cook for less time than recipes call for. Enjoy!
 
Brownies:

• 1 box fudge brownie mix (I used Ghirardelli)
• water, vegetable oil and eggs called for on brownie box 
• 1/2 cup chopped pecans  

Praline Frosting:

• 1/2 cup whipping cream
• 6 Tbsp butter
• 1 1/2 cups packed brown sugar
• 1/2 cup chopped pecans, toasted
• 1 1/2 cups powdered sugar
• 1 tsp vanilla

Directions:
Preheat the oven to 350 degrees. Line the bottom of 9"x13" pan with aluminum foil and spray with cooking spray.
Make brownies as directed on box for fudge brownies (adding water, oil, and eggs). Stir in pecans. 
Bake as directed (slightly under cook) then cool for about an hour then lift aluminum foil and brownies from pan leaving the brownies on the foil. I did this, to make the pan easier to clean so the icing could pour down the sides.
In a small-medium sized saucepan, mix whipping cream, butter, and brown sugar.
Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla.
Cool 5 minutes, stirring frequently.
Pour and spread frosting over brownies. Allow to set for a few minutes before cutting into squares.