Description
Get ready for an unforgettable treat—thick, fudgy brownies infused with a splash of bourbon, studded with toasty pecans, and finished with a crackly top. Perfect for celebrations or any time you crave something extraordinary!
Ingredients
Scale
- 1 cup (120 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- ⅛ tsp ground cinnamon (optional)
- ½ tsp fine salt
- 3.5 oz dark chocolate, chopped finely
- ¾ cup (170 g) unsalted butter
- 2 Tbsp neutral oil (canola, vegetable, or melted coconut)
- 1 tsp vanilla extract
- 3 Tbsp bourbon
- 1 cup (200 g) granulated sugar
- ½ cup (106 g) packed dark brown sugar
- 2 large eggs, room temperature
- ½ cup (57 g) toasted pecans, coarsely chopped
- ¾ cup (128 g) semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Prep the Pan & Oven
- Heat oven to 325°F (163°C).
- Line a 9×9″ metal pan with parchment, letting two sides hang over the edges. Lightly coat with nonstick spray.
- Dry Mix
- Whisk together flour, cocoa, cinnamon (if using), and salt in a medium bowl. Set aside.
- Melt Chocolate Base
- In a large, microwave-safe bowl, combine chocolate, butter, and oil.
- Microwave on low power in 15-second bursts, stirring between each, until fully melted and smooth.
- Build the Batter
- Whisk in vanilla and bourbon.
- Stir in both sugars until blended.
- Add eggs one at a time, beating well after each addition.
- Combine & Add Mix-Ins
- Gently fold the dry ingredients into the chocolate mixture until just incorporated.
- Using a spatula, fold in pecans and chocolate chips.
- Bake
- Spread batter evenly in the prepared pan.
- Optionally, press a few extra pecans onto the surface.
- Bake 34–36 minutes, until the edges are set and the top is glossy with slight cracks.
- Cool & Serve
- Place the pan on a wire rack and let cool completely (about 2 hours) before slicing.
- Sprinkle with flaky sea salt just before serving, if desired.
Notes
Notes & Variations
- Swap in vegetable or coconut oil if preferred.
- For extra melty chips, press additional chocolate chips onto the hot brownies as soon as they come out of the oven.
- Store covered at room temperature for up to 3 days, or freeze individual squares for longer storage.
- Prep Time: 15 minutes
- Inactive Time: 2 hours
- Cook Time: 35 minutes
- Category: Desserts