Bourbon Pecan Brownies
5 ounces semisweet chocolate
1 stick (1/2 cup) unsalted butter
2 large eggs, beaten lightly
3/4 cup sugar
4 Tablespoons bourbon, or to taste
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1 cup chopped pecans, toasted lightly
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.
Make the 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. 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-degree 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.
Make the 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
Makes: about 16 brownies.