Bourbon-Pecan Brownies
These brownies are delightfully boozy—they're just the right amount of tipsy without crossing the line to sloppy. They're rich but surprisingly delicate and a little fudgy, with good crumb and a crisp, almost meringue-like top. For a deep flavor, use premium bourbon like Maker's Mark or even a high-quality whiskey like Jack Daniel's Black Label.
🍳 Cook: 30 min🍽️ Makes 16
Ingredients
| ¼ cup (30 g) | all-purpose flour |
| ⅓ cup (25 g) | unsweetened natural or Dutch-process cocoa powder |
| ¼ tsp | baking powder |
| ¼ tsp | instant espresso powder |
| ½ tsp | kosher salt |
| ½ cup (115 g) | unsalted butter, cut into cubes |
| 5 oz (140 g) | 70–75% cacao dark or bittersweet chocolate, finely chopped |
| 1 cup (200 g) | granulated sugar |
| 2 | large eggs |
| 3 tbsp (45 ml) | bourbon |
| ¾ cup (85 g) | coarsely chopped pecans, divided |
| — | flaky sea salt, for topping, optional |
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8 x 8–inch (20 x 20–cm) pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder and salt. Set it aside.
- In a saucepan, combine the butter and chopped chocolate. Stir over low heat until the chocolate is almost melted. Remove from the heat and continue to gently stir until smooth; residual heat from the pan should be enough to melt the last few bits of chocolate.
- Whisk in the granulated sugar until incorporated; the batter will be slightly grainy and paste-like.
- Whisk in the eggs, one at a time, whisking completely after each one until the batter is smooth and shiny. Whisk in the bourbon.
- Add the dry ingredients and stir until just incorporated. Stir in ½ cup (55 g) of pecans. Spread the batter into the prepared pan, using an offset spatula to smooth the batter into the corners. Sprinkle the top with the remaining ¼ cup (30 g) of pecans.
- Bake for 25 to 30 minutes, or until the top is shiny and crackly and a toothpick inserted near the center comes out mostly clean. Top with flaky sea salt, if using, after baking. Allow the brownies to cool in the pan on a wire rack before slicing into squares.
- Cover and store leftover brownies in an airtight container at room temperature for 3 to 4 days.
TOTAL TIME: 1 hour 15 minutes. YIELD: 16 brownies.