Praline Brownies

Praline Brownies 1 cup all-purpose flour 1/4 cup cake flour 2 tablespoons unsweetened cocoa powder 1/4 teaspoon baking powder 1/8 teaspoon salt 2 sticks (1/2 pound) unsalted butter, melted and cooled to tepid 4 ounces unsweetened chocolate, melted and cooled to tepid 4 large eggs 2 cups granulated sugar 1 teaspoon vanilla extract Praline Frosting 1/2 cup whipping cream 6 tablespoons butter 1 1/2 cups packed brown sugar 3/4 cup chopped pecans toasted 1 1/2 cups powdered sugar, sifted to remove any lumps 1 teaspoon vanilla extract Preheat oven to 325 degrees. Spray the inside of a 9X9X2-inch baking pan with cooking spray. Sift together the all-purpose flour, cake flour, cocoa powder, baking powder, and salt onto a piece of waxed paper. In a medium bowl, whisk together melted butter and chocolate. In a large mixing bowl, whisk the eggs for 30 seconds. Add sugar and whisk until pale and smooth, about 1 minute. Add in vanilla. Gradually whisk in butter/chocolate mixture. Add flour mixture and stir with a wooden spoon until no flour is visible. Pour batter into prepared pan and use a spatula to smooth top. Bake for 35 to 40 minutes, or until set. Let brownies cool for 3 hours. Refrigerate for at least 1 hour. For frosting, combine whipping cream, butter, and brown sugar in a medium saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil. Cook for 1-2 minutes, stirring constantly. Remove from heat and stir in pecans, powdered sugar, and vanilla. Let cool in pan 5 minutes, stirring frequently. Spread over brownies. Wait 30 minutes before slicing.