Bourbon Butter Pecan Brownies
Chewy butter pecan brownies with a hint of bourbon
Servings: 12
Equipment
- 9x9 square baking pan
- parchment paper or nonstick foil optional
Ingredients
- 3/4 cup salted butter, softened
- 1 1/3 cups brown sugar, packed
- 1 large egg + 1 egg yolk
- 1 Tbsp bourbon
- 1 Tbsp vanilla paste, or extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 cup pecans, roughly chopped
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350F and line a 9x9 bakind dish with parchment or nonstick foil. This is optional but helps with removing the brownies for easy slicing and serving.
- Cream the ¾ cup soft salted butter, and 1⅓ cups packed brown sugar together until light and fluffy., Scrape down the bowl as you mix. Beat in the 1 large egg + 1 egg yolk, one at a time, then the 1 Tbsp bourbon and 1 Tbsp vanilla paste, or extract. Scrape down the bowl again to get everything incorporated.
- Whisk the 2 cups all-purpose flour and 1 1/2 tsp baking powder together and add to the bowl along with the 3/4 cup pecans, roughly chopped and 1/2 cup semi sweet chocolate chips. Mix everything together until a thick soft dough comes together with no streaks of flour remaining.
- Turn the batter into your prepared pan, it will be on the thick side, like cookie dough. Take a minute to spread it out evenly from edge to edge. If you like you can push a few extra chips and nuts onto the surface. It's not necessary but it gives the finished brownies a tempting look.
- Bake for about 30 minutes. The top will be starting to turn golden and the edges will be set. The center may seem soft, which is ok. You don't want to over bake these brownies.
- Let the pan cool on a rack for 15 minutes, then, if you are using a parchment or foil sling, remove the brownies to finish cooling.
- Brownies can be stored at room temperature for several days, and frozen for up to 3 months.*
Notes
*Brownies and blondies stay soft in the freezer because their high sugar and fat content lowers the freezing point and prevents the crumb from turning rock-hard. Ingredients like brown sugar, butter, and eggs also bind moisture, so the texture stays chewy even when cold.
Nutrition
Serving: 1 brownie · Calories: 365 kcal · Carbohydrates: 45 g · Protein: 4 g · Fat: 19 g · Saturated Fat: 9 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.5 g · Cholesterol: 45 mg · Sodium: 105 mg · Potassium: 182 mg · Fiber: 2 g · Sugar: 27 g · Vitamin A: 382 IU · Vitamin C: 0.1 mg · Calcium: 60 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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