City Palate

The Harvest Issue - September October 2017

Bourbon Pecan Pie Brownies
Bourbon_Pecan_Pie_Brownies

July/Aug 2017

from Julie Van Rosendaal

To really take these over the top, serve them with a scoop of vanilla ice cream, doused in bourbon-spiked caramel.

Brownies:

1/2 c. butter

1 c. sugar

3/4 c. cocoa

2 large eggs

1 t. vanilla

1/3 c. flour

1/4 t. salt

Pecan pie topping:

1/2 c. packed brown sugar

1/2 c. Roger’s Golden syrup or corn syrup

1/4 c. butter, melted

2 large eggs

2 T. bourbon whiskey

1 c. chopped pecans

Preheat oven to 350°F. In a medium saucepan, melt the butter with the sugar and cocoa over medium heat, stirring until the butter melts and the mixture is well combined. Remove from the heat and cool slightly, then stir in the eggs and vanilla, and then the flour and salt.

Pour into a parchment-lined 8x8-inch pan, smoothing the top. Bake for 20-25 minutes, or until just set; remove from the oven and let cool completely.

Meanwhile, in a medium bowl, stir together the brown sugar, syrup, butter, eggs and bourbon until smooth. Stir in the pecans and pour over the brownie base. Bake for 30 minutes, or until golden and set. Let cool completely, then refrigerate for at least two hours before cutting. Makes 9-16 brownies.