Bourbon Pecan Brownies
For The Brownies:
5 ounces semisweet chocolate
1 stick (1/2 cup) unsalted butter
2 large eggs, lightly beaten
3/4 cup sugar
4 Tbsp bourbon, or to taste
1 tsp vanilla
3/4 cup all-purpose flour
1/4 tsp double-acting baking powder
1 cup chopped pecans, lightly toasted
For the Frosting:
4 ounces semisweet chocolate or 3 ounces white chocolate
1 Tbsp unsalted butter
1 cup confectioners' sugar
3 Tbsp milk
2 ounces semisweet or white chocolate, melted, to drizzle over brownies
1. Make the brownies: In a small saucepan, melt the chocolate with the butter
over low heat, stirring until the mixture is smooth. Let the mixture cool
completely. In a large bowl with an electric mixer, beat together the eggs and
the sugar until the mixture is thick and pale. Beat in the bourbon and the
vanilla. In a separate bowl, sift together the flour, baking powder, and a pinch
of salt. Add this mixture to the egg mixture and combine well.
2. Stir in the chocolate mixture and the pecans and combine the batter well.
Pour the batter into a buttered and floured 8-inch square baking pan. Bake in
the center of a preheated 350-degree oven for 30 minutes or until the brownies
pull slightly away from the sides of the pan. Let brownies cool completely on a
3. Make the frosting: In a small saucepan, melt the chocolate with the butter
over low heat, stirring until the mixture is smooth. Let cool completely. Whisk
in the confectioners' sugar (sifted), and slowly whisk in enough of the milk to
make the frosting of good spreading consistency.
4. Spread the frosting over the brownies, cut the brownies into bars, and
arrange the bars on a rack which has been set over a large sheet of wax paper.
Drizzle the melted chocolate over the brownies and let the brownies stand until
the frosting has hardened slightly.
Makes 16 brownies.