Bourbon Pecan Brownies
|Title:||Bourbon Pecan Brownies|
5 ounces semisweet chocolate
1 stick (1/2 cup) unsalted butter
2 large eggs, beaten lightly
3/4 cup granulated sugar
4 tablespoons bourbon, or to taste
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1 cup chopped pecans, toasted lightly
4 ounces semisweet chocolate or
3 ounces white chocolate
1 tablespoon unsalted butter
1 cup confectioners sugar' sugar
About 3 tablespoons milk
2 ounces semisweet or white chocolate,
melted, to drizzle over the brownies
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 bowl, sift together flour, baking powder, and a pinch of salt. Add the mixture to the egg mixture and combine the mixture well.
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 and bake it in the middle of a preheated 350 degree F oven for 30 minutes or until the brownies pull away slightly from the sides of the pan. Let the brownies cool completely on a rack.
Make the frosting: In a small saucepan melt the chocolate with the butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Whisk in the confectioners' sugar, sifted, and whisk in slowly enough of the milk to make the frosting of good spreading consistency.
Spread the frosting over the brownies, cut the brownies into bars, and arrange the bars on a rack 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 about 16 brownies.