Bourbon Pecan Pie Brownies

Share

slightly adapted from NBC SNF Cookbook

makes about 16 brownies

for brownies:

1/2 cup flour

1/4 teaspoon salt

3/4 cup cocoa powder

1 1/4 cups sugar

10 tablespoons butter

1 teaspoon vanilla extract

2 eggs

Preheat oven to 325.

In a small bowl, beat eggs and vanilla and set aside. In a double boiler, add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter – this will take approximately 10 minutes and at first will just look like clumps of cocoa power. Be patient! Remove the bowl from heat and whisk in the egg mixture and combined. Stir in flour until batter is smooth, then pour in a baking dish (I used  6 X 10 dish). Bake for 20 minutes, then let cool completely.

pecan filling:

1/2 cup packed brown sugar

1/2 cup brown rice syrup

2 eggs

1 tablespoon vanilla extract

1/4 teaspoon cinnamon

1/4 cup butter, melted

2 tablespoons whiskey

2 cups chopped pecans

Using an electric mixer, cream rice syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and whiskey. Once mixture is thoroughly combined, fold in chopped pecans, then pour over brownies. Bake for 30-35 minutes, or until pecan filling is set.

Let cool completely, then refrigerate for 2 hours before serving. Top with freshly whipped cream.

Recipe Source: http://www.howsweeteats.com/2010/11/bourbon-pecan-pie-brownies/