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Decadent Dark Chocolate Pecan Bourbon Brownies

dark chocolate pecan bourbon brownies - featured image
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Rich, fudgy brownies with dark chocolate, toasted pecans, and a warm bourbon twist, topped with flaky sea salt for a perfect balance of sweet and savory.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, melted
  • 8 oz (225 g) dark chocolate, bittersweet or semi-sweet, chopped
  • 1 1/2 cups (300 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (125 g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1/3 cup (35 g) unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tbsp bourbon
  • 1 cup (120 g) chopped toasted pecans
  • Flaky sea salt, for sprinkling on top

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Melt butter and chopped dark chocolate together in a heatproof bowl over simmering water or in the microwave in 30-second intervals, stirring until smooth and glossy. Set aside to cool slightly.
  3. In a separate bowl, whisk together flour, cocoa powder, and salt.
  4. In another bowl, beat sugar and eggs until thick and pale, about 2-3 minutes.
  5. Slowly pour the melted chocolate and butter mixture into the sugar and eggs while whisking gently. Add vanilla extract and bourbon, mixing just until combined.
  6. Fold in the dry ingredients gently with a spatula until just combined; avoid overmixing.
  7. Fold in toasted chopped pecans, reserving a handful for topping.
  8. Pour batter into prepared pan, smooth the top, then sprinkle reserved pecans and flaky sea salt on top.
  9. Bake for 30-35 minutes, starting to check at 30 minutes. The edges should be set and the center slightly soft with moist crumbs on a toothpick.
  10. Cool completely in the pan on a wire rack for at least 1 hour before lifting out and slicing.

Notes

Use a metal baking pan for even heat and crisp edges. Melt chocolate and butter slowly to avoid seizing. Fold dry ingredients gently to keep brownies fudgy, not cakey. Let brownies cool completely before slicing for clean cuts. Flaky sea salt on top enhances flavor and texture. For gluten-free, substitute flour with almond or oat flour and adjust baking time slightly. Resting batter 10 minutes before baking improves chewiness.

Nutrition

Keywords: brownies, dark chocolate, pecans, bourbon, sea salt, fudgy brownies, homemade dessert, easy brownies, adult dessert

Find it online: https://cravemila.com/decadent-dark-chocolate-pecan-bourbon-brownies-recipe-easy-homemade-treat/