Fudgy dark chocolate brownies with a splash of bourbon and plenty of toasted pecans.
Before you start: line an 8x8-inch pan with parchment, leaving an overhang on two sides. For a stronger bourbon flavor, brush the warm brownies with 1 tbsp more bourbon.
Store airtight at room temperature up to 4 days, or freeze individually wrapped up to 3 months. Chilling the cooled slab for 30 minutes gives the cleanest cuts.
Ingredients
Scale
Measurement units
- 1 ¼ cups pecan halves
- 10 tbsp unsalted butter (cut into pieces)
- 6 oz dark chocolate (about 70% cacao) (chopped)
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 3 tbsp bourbon
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp kosher salt
Ingredients
Scale
Measurement units
- 1 ¼ cups pecan halves
- 10 tbsp unsalted butter (cut into pieces)
- 6 oz dark chocolate (about 70% cacao) (chopped)
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 3 tbsp bourbon
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp kosher salt
Instructions
Heat the oven and line the pan
Heat the oven to 350°F.
Line the pan with parchment, leaving an overhang on two sides so you can lift the brownies out.
Equipment: 8x8-inch baking pan, parchment paper
Toast the pecans
Spread pecans (1 ¼ cups) on the baking sheet and toast until fragrant and a shade darker, about 8 minutes.
Let cool, then chop coarsely. Leave the oven on.
Equipment: rimmed baking sheet
Melt the butter and chocolate
Put butter (10 tbsp) and chopped chocolate (6 oz) in the heatproof bowl set over barely simmering water, without the bowl touching the water.
Stir until melted and smooth, then take the bowl off the pot and let it cool slightly, about 4 minutes.
Equipment: heatproof bowl and saucepan
Mix the wet ingredients
In a large bowl, whisk eggs and sugar (1 cup) until pale and slightly thickened.
Whisk in the melted chocolate, then bourbon (3 tbsp) and vanilla (1 tsp).
Equipment: whisk and rubber spatula
Fold in the dry ingredients
Whisk flour (¾ cup), cocoa powder (¼ cup) and salt (½ tsp) together, then fold into the chocolate mixture with a spatula just until no streaks remain.
Fold in the chopped pecans and spread the batter in the lined pan.
Equipment: whisk and rubber spatula
Bake
Bake until the top is set and a toothpick in the center comes out with a few moist crumbs, not wet batter, about 25 minutes.
Equipment: 8x8-inch baking pan, toothpick
Cool and cut
Let cool in the pan on a rack, about 15 minutes.
Lift out by the parchment and let cool completely on the rack, about 1 hour.
Cut into 12 pieces with a sharp knife, wiping the blade between cuts.
Equipment: 8x8-inch baking pan
Tomorrow's Meal
Brownie Skillet Sundaes with Bourbon Caramel
Leftover brownies warmed in a quick brown-sugar caramel in the skillet and served over vanilla ice cream.
You'll need to pick up:
2 tbsp butter3 tbsp brown sugar3 tbsp heavy creampinch of saltvanilla ice cream
Quick overview:
- 1.Melt the butter and brown sugar in a skillet over medium heat, stirring, until bubbling
- 2.Stir in the cream and salt and simmer 1 minute until glossy
- 3.Add brownie squares and spoon the sauce over them for 1 to 2 minutes until warm
- 4.Serve over ice cream
Before you cook
Cook notes
- • Before you start: line an 8x8-inch pan with parchment, leaving an overhang on two sides.
- • Store airtight at room temperature up to 4 days, or freeze individually wrapped up to 3 months.
- • For a stronger bourbon flavor, brush the warm brownies with 1 tbsp more bourbon.
- • Chilling the cooled slab for 30 minutes gives the cleanest cuts.
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