Side Pannel
Bourbon Pecan Fudge Brownies
Bourbon Pecan Fudge Brownies
- Recipe Submitted by maryjosh on 09/05/2018
Ingredients List
- 1/4 cup all-purpose flour
- 1/3 cup dark or Dutch-processed cocoa powder, sifted
- 1/4 teaspoon baking powder
- 1/4 teaspoon instant espresso powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into cubes
- 5 ounces dark or bittersweet chocolate (70-75%), finely chopped
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons bourbon
- 1/3 cup semisweet chocolate chips or chunks, plus more for topping
- 3/4 cup coarsely chopped pecans, divided
- flake sea salt, for topping
Directions
Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper; lightly butter parchment.
Whisk or sift together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
Combine butter and chopped chocolate in a saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and continue to gently stir until smooth; the residual heat from the pan should be enough to melt the last few bits of chocolate.
Whisk in granulated sugar until incorporated; batter will be slightly grainy and paste-like.
Whisk in eggs, one at a time, whisking completely after each one, until batter is smooth and shiny. Whisk in bourbon.
Sprinkle dry ingredients over top of melted chocolate mixture and whisk or stir until just incorporated. Stir in chocolate chips and 1/2 cup of pecans. Spread into prepared pan, using an offsest spatula to smooth batter into corners. Sprinkle with remaining 1/4 cup pecans, chocolate chips, and flake sea salt, as desired.
Bake for 25 to 30 minutes or until top is shiny and crackly and a toothpick inserted near the center comes out mostly clean. Cool on a wire rack for until completely cooled before slicing into squares. Brownies will keep, refrigerated in an airtight container, for up to 5 days.
Whisk or sift together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
Combine butter and chopped chocolate in a saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and continue to gently stir until smooth; the residual heat from the pan should be enough to melt the last few bits of chocolate.
Whisk in granulated sugar until incorporated; batter will be slightly grainy and paste-like.
Whisk in eggs, one at a time, whisking completely after each one, until batter is smooth and shiny. Whisk in bourbon.
Sprinkle dry ingredients over top of melted chocolate mixture and whisk or stir until just incorporated. Stir in chocolate chips and 1/2 cup of pecans. Spread into prepared pan, using an offsest spatula to smooth batter into corners. Sprinkle with remaining 1/4 cup pecans, chocolate chips, and flake sea salt, as desired.
Bake for 25 to 30 minutes or until top is shiny and crackly and a toothpick inserted near the center comes out mostly clean. Cool on a wire rack for until completely cooled before slicing into squares. Brownies will keep, refrigerated in an airtight container, for up to 5 days.
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