Tuesday, January 3, 2012

Bourban Pecan Pie Brownies

This recipe had me at bourbon. 
I made these for our New Year's Eve shin-dig in Asheville last weekend, along with some red velvet cookies and cake pops, and they were aaaamaaazing.  Granted, mine turned out extremely fudgy and did not hold their shape at all...but they were still quite tasty. I prefer food to be appealing to the eye, because face it, we eat with our eyes first. These, however, did not look so appealing...but my mouth was still watering for more! 
Here is where I went wrong: The recipe calls for the brownies to bake for 30-35 minutes. I would recommend baking them for close to 45 minutes. Make sure they are set in the center before taking them out. Also, make sure you line your pan with aluminum foil or parchment paper - it will make your life much easier when you cut them. 
Now back to the brownies...
These brownies have a very fudgy, rich base, and a sweet, gooey, crunchy top. Oh, and don’t forget about the bourbon. I'm pretty sure that is what makes these brownies out of this world! And if you’re like me, and don’t have a bottle of bourbon lying around, use whiskey instead! I used Jack Daniels since that's what Evan usually drinks and it was perfect!

Bourbon Pecan Pie Brownies
Recipe adapted from How Sweet It Is

For the brownies:
  • 1/2 cup flour
  • 1/4 tsp salt
  • 3/4 cup cocoa powder
  • 1 1/4 cup sugar
  • 1/2 cup butter (1 stick)
  • 1 tsp vanilla extract
  • 2 eggs
Preheat oven to 325 degrees. Line an 8x8 pan with parchment paper or aluminum foil.
In a small bowl, beat together eggs and vanilla, then set aside. In a double boiler set over boiling water, combine butter, cocoa, sugar and salt. Mix as the butter melts until everything is combined. Remove from heat and whisk in egg and vanilla mixture.
Add flour and stir until combined. Pour into baking dish. Bake for 20 to 25 minutes. Let cool completely.

For the pecan pie layer:
  • 1/2 cup packed brown sugar
  • 1/2 cup corn syrup
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 cup butter, melted
  • 2 tbsp bourbon (I only had Jack Daniels so I used that instead)
  • 2 cups chopped pecans
Beat together corn syrup and sugar until smooth. Add eggs, vanilla and cinnamon, and beat. Add butter and bourbon and beat again until thoroughly combined. Stir in pecans and pour the mixture over the brownie layer. Bake for 40 to 45 minutes.
Let cool completely, then refrigerate for at least two hours before serving.


  1. They look really delicious! Thanks for sharing.

    Pinning on pinterest. :)

    Tracy Screaming Sardine

  2. Just curious..... did you bake your brownie layer first - let cool then add the pecan mixture and bake?

    1. Hey! Yes, bake the brownie later first for about 20 minutes and let it cool before you add the pecan layer. Them bake again for another 30 minutes or so. Hope this helps!


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