To Make the Brownies

1. Preheat oven to 350 degrees F. Grease a 9×9 square baking pan, or line it with parchment paper, leaving some over hanging on the sides for easy removal from the pan later.
2. Add the flour, cocoa powder, baking powder and salt to a medium sized bowl and set aside.
3. Add the oil, sugar and vanilla extract to large mixing bowl. Mix together until well combined.
4. Add the eggs and mix until well combined.
5. Add the dry ingredients and mix until well combined, but don’t over mix.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
8. Set aside to cool while you make the frosting.

To Make the Praline Frosting

1. In a medium saucepan, combine the cream, butter, brown sugar and corn syrup. Cook over medium heat, stirring continuously, until mixture comes to a light boil. Boil for about 45 seconds to 1 minute, or until it reaches 210 degrees F, stirring gently the whole time.
2. Remove from heat and gently stir in the pecans, powdered sugar and vanilla extract. Be sure to sift the powdered sugar before adding it, so that it’s not lumpy. You don’t want lumps in your frosting and if it is lumpy, you’ll have to do a bunch of stirring to get rid of the lumps, which will thicken your frosting and dry it out.
3. Allow the topping to sit in the pan, cool and thicken for about 3-5 minutes, gently stirring often.

To Assemble

1.  Once the frosting is cooled, spread it evenly over the brownies.
2. Allow the frosted brownies to cool completely, about 1-2 hours, until brownies and frosting are completely cool and set. Use the overhanging parchment paper to remove the brownies from the pan. Cut into bars.
3. Store brownies in an airtight container at room temperature. Best if eaten within 5-7 days.