Bourbon Pecan Pie Brownies

• Refrigerated

  • 4 Egg

• Condiments

  • 1/2 cup Corn syrup, light

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 1/4 tsp Cinnamon
  • 3/4 cup Cocoa powder, unsweetened
  • 1/2 cup Flour
  • 1/4 tsp Salt
  • 1 1/4 cups Sugar
  • 4 tsp Vanilla

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 14 tbsp Butter

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1/2 cup flour
• 1/4 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 1 1/4 cups sugar
• 10 tablespoons butter
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 2 eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup butter, melted
• 2 tablespoons bourbon
• 2 cups chopped pecans

Directions

• Preheat oven to 325° F. Line an 8x8 baking dish with parchment paper and spray with nonstick spray (important because pecan pie filling is sticky).
• In a small bowl, beat eggs and vanilla just until combined, about 15 seconds. Set aside.
• In a double boiler (or makeshift double boiler), add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter. This will take approximately 10 minutes. At first it will just look like clumps of cocoa power. Be patient, the clumps will dissolve and butter will melt.
• Remove the bowl from heat and whisk in the egg mixture until combined. Stir in flour until batter is smooth.
• Pour in prepared baking dish. Bake for 20 minutes, then let cool completely.
• Using an electric mixer, cream corn syrup and sugar until smooth. Add in eggs and vanilla, and beat until combined. Add melted butter and bourbon. Once mixture is thoroughly combined, fold in chopped pecans, then pour over brownies.
• Bake for 30-35 minutes, or until pecan filling is set. The filling will bubble and the edges will brown.
• Let cool completely, then refrigerate for 2 hours before serving. Store brownies in an airtight container in the refrigerator.