Bourbon Pecan Brownies
These Bourbon Pecan Brownies are an amazing twist on the classic brownies! They’re thick, chewy, and loaded with crunchy pecans, and flavorful bourbon! They are the ultimate brownies for any chocolate lover!
Equipment
- 8 inch Square Baking Pan
- Stand Mixer
Ingredients
- 6 ounces semisweet or bittersweet chocolate, coarsely chopped
- ½ cup unsalted butter
- 2 tablespoons unsweetened cocoa powder regular unsweetened or Dutch-processed
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee or instant espresso powder Optional
- 2 large eggs at room temperature
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup semi-sweet or bittersweet chocolate chips
- 3 tablespoons bourbon
- ½ cup chopped pecans toasted
Instructions
- Pre-heat your oven to 350F/175C.Butter and Line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides and set aside.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa and coffee powder.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture and vanilla extract to the eggs and sugar.
- With the mixer on low stir in the flour and salt until until no dry spots remain, making sure not to over mix the batter.Gently fold in the chopped pecans into the brownie batter making sure not to over mix.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Sprinkle a few chopped pecans bits evenly on top of the brownies
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.Remove the brownies from the oven and let cool on a wire rack. Enjoy!
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