Bourbon Pecan Pie Brownies: The Ultimate Fall Dessert

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment paper.
2. 2

   Prepare the Brownie Base: In a medium microwave-safe bowl, combine 1/2 cup butter and unsweetened chocolate. Microwave in 30-second intervals, stirring until smooth and fully melted. Set aside to cool slightly.
3. 3

   In a large bowl, whisk together granulated sugar and 1/2 cup light brown sugar. Add eggs one at a time, whisking vigorously after each addition until the mixture is light, thick, and pale. Stir in 1 tsp vanilla extract.
4. 4

   Pour the slightly cooled chocolate mixture into the egg-sugar mixture. Fold gently until just combined. In a separate small bowl, whisk together flour, cocoa powder, and 1/2 tsp salt. Gradually add dry ingredients to wet, folding until no streaks of flour remain. Do not overmix.
5. 5

   Pour brownie batter into the prepared pan and smooth the top. Bake for 20-25 minutes, or until edges are set but the center is still slightly jiggly. Remove from oven and leave oven on.
6. 6

   Prepare the Pecan Topping: While brownies bake, melt 1/4 cup butter in a medium saucepan over medium heat. Stir in 1/2 cup light brown sugar and corn syrup. Bring to a gentle simmer, stirring constantly, until sugar is dissolved. Remove from heat.
7. 7

   Whisk in 1 large egg, 1 tsp vanilla extract, bourbon (if using), and pinch of salt until well combined. Fold in the pecan halves.
8. 8

   Carefully pour the pecan topping evenly over the partially baked brownie layer in the pan. Return to the oven.
9. 9

   Bake for another 25-30 minutes, or until the pecan topping is set and lightly golden brown, and the center no longer looks wet. A toothpick inserted into the brownie layer should come out with moist crumbs.
10. 10

    Remove from oven and let cool completely in the pan on a wire rack (this is crucial for clean slices, about 2 hours). Once cooled, use the parchment overhang to lift the brownies out. Slice into 16 or 20 squares using a sharp, warm knife. Wipe the knife clean between each cut.