Boozy Pecan Brownies

IMG_3262In the original recipe from Short and Sweet by Dan Lepard … these are called Bourbon Pecan Brownies – what I have found is that they work well with several different kinds of brown booze – Rum, Whisky, Rye or Brandy in addition to, off course Bourbon.  I haven’t tried them all yet but I think I like amber rum best.  All of this to says it’s good to know that if you have a hankering for brownies but don’t have any bourbon in the house you can still make them.   Of course if you want you can make them without booze all together.

Rich, intense chocolate, with a wonderful depth of flavor from the alcohol and that wonderful sweet crunch of Pecans.  I’m always in a constantly searching for the best brownie recipe and I’d say this makes it into the top three.  I have modified the original recipe slightly.

Boozy Pecan Brownies

Preheat the oven to 375 F

Line an 8″ square tin pan with tin foil.

Sift 1 Tablespoon of Cocoa, 1/2 Teaspoon salt and 1 1/3 cups of All Purpose Flour twice into a small bowl and set aside.

Over a pan of barely simmering hot water place a medium bowl with 9 Tablespoons of unsalted butter and 8 ounces of dark chocolate stirring until completely melted then immediately take off the heat and put aside.

In a large bowl beat 2 large Eggs, 2/3 cups brown sugar and 1/2 cup white sugar until creamy and light (about 2 minutes). Fold in the chocolate mixture, once well combined add 1/3 cup Bourbon (or Rum or Whisky or….) and 2 Teaspoons of Vanilla extract. Once well incorporated fold in (a spatula works best) in the flour mixture – once it has been well incorporated add  1 1/4 Cups roughly chopped Pecans (or Walnuts).IMG_3257Spoon into the  prepared pan and bake for 25-30 minutes or so – remember a little gooey is better than a little dry!  A caked tester should come out barely clean maybe even a little crummy. IMG_3258 Once out of the oven let the brownies sit for a good 15 minutes before cutting them.IMG_3259Vanilla ice cream makes these into a full fledge decadent dessert worthy of any dinner party.  Just plain with coffee works just as well.IMG_3261IMG_3283

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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