Cookie Recipes
Bourbon Pecan Brownies
Yield: about 16 brownies
Ingredients
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
Frosting
- 4 ounces semisweet chocolate or 3 ounces white chocolate
- 1 tablespoon unsalted butter
- 1 cup confectioners' sugar
- About 3 tablespoons milk
- 2 ounces semisweet or white chocolate, melted, to drizzle over the brownies
Instructions
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 extract.
- 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 degrees 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.
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.
Attribution
Posted by Chyrel at Recipe Goldmine 9/12/2001 1:00 pm.