Description
Bourbon pecan brownies are rich, fudgy, and a little boozy! Feel free to leave the whiskey out if it’s not your thing, or add extra if you love the flavor.
Ingredients
Scale
- 1 cup unsalted butter
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 1/4 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 tablespoons bourbon
- 1 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and coat with nonstick spray. Set aside.
- In a medium saucepan over medium heat, melt the butter. Once melted, add in the sugar and stir constantly until sugar is combined and begins to dissolve and gets shiny, but not bubbly. Temperature should reach 120°F. Remove from heat.
- In a large bowl whisk together eggs, cocoa powder, baking powder, salt, and bourbon. Mixture will be very thick. Add in warm butter mixture and continue whisking until mostly smooth.
- Using a rubber spatula or wooden spoon stir in flour until combined, about 50 strokes. Add in chocolate chips and pecans and stir until evenly incorporated.
- Spread brownie batter into the prepared pan and bake for 28 – 32 minutes, or until a toothpick inserted 2-inches from the edge of the pan comes out clean.
- Allow the brownies to cool completely in the pan before removing them using parchment paper and transferring to a cutting board to cut them into pieces.
Notes
- Store airtight at room temperature for up to 3 days for best freshness.
- Freeze airtight for up to 2 months for best freshness. Thaw at room temperature.
