Recipe For Cooking Bourbon Pecan Brownies

Toaster Oven Cookies :: Blondies and Brownies

Bourbon Pecan Brownies

Posted by Chyrel at recipegoldmine.com 9/12/2001 1:00 pm

5 oz. semisweet chocolate
1 stick (1/2 C.) unsalted butter
2 lrg. eggs, beaten lightly
3/4 C. sugar
4 Tbsp. bourbon, or to taste
1 tea. vanilla extract or flavoring
3/4 C. flour
1/4 tea. double-acting baking powder
1 C. chopped pecans, toasted lightly

Frosting
4 oz. semisweet chocolate or
    3 oz. white chocolate
1 Tbsp. unsalted butter
1 C. powderedsugar
About 3 Tbsp. milk
2 oz. semisweet or white chocolate,
    melted, to drizzle over the brownies

Make the brownies: In a sm. saucepan melt the chocolate with the butter over low heat, stirring until the mixture is smooth; let the mixture cool completely. In a lrg. 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 pin. 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-in. square baking pan and bake it in the middle of a preheated 350 degree F oven for 30 min. 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 sm. 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 powderedsugar, 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 lrg. 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.