Bourbon pecan pie brownies are thick, fudgy brownies topped with pecan pie filling. It’s just as decadent as it sounds and a perfect dessert for Thanksgiving!
10tablespoons(141 g) unsalted butter, room temperature
¾cup(88 g) unsweetened cocoa powder
1 ¼cups(250 g) granulated sugar
¼teaspoonsalt
2large eggs, room temperature
1teaspoonpure vanilla extract
¾cup(94 g) all purpose flour
Bourbon Pecan Pie Filling
½cup(100 g) packed light brown sugar
½cup(170 g) light corn syrup
2large eggs, room temperature
1tablespoonpure vanilla extract
¼teaspoonground cinnamon
¼cup(56 g) unsalted butter, melted
2tablespoonsbourbon
2cups(250 g) chopped pecans, (I used Fisher pecans)
Instructions
Brownies
Preheat oven to 325° F. Line an 8x8 baking dish with parchment paper and spray with nonstick spray (important because the topping will be sticky).
In a double boiler (or makeshift double boiler), add butter and allow it to melt. Then add cocoa, sugar and salt. Mix until the mixture becomes a batter. This will take approximately 5 minutes. At first it will just look like clumps of cocoa power. Be patient, the clumps will dissolve. Remove from heat.
In a small bowl, beat eggs and vanilla just until combined, about 15 seconds. Pour the egg mixture into the cocoa butter mixture and whisk to combine. Stir in flour until batter is smooth (avoid over-mixing).
Pour in prepared baking dish. Bake for 20 minutes, then let cool completely. Keep oven on while you prepare the pecan topping.
Bourbon Pecan Pie Filling
Using an electric mixer, beat 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 to 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 cutting and serving.
Notes
Makeshift double boiler: Place a metal or glass bowl over a pot of simmering water without the water touching the bowl. Place the chocolate in the bowl. The heat of the steam will melt the chocolate without burning it. See more tips for melting chocolate.The pecan pie filling may bubble while baking. Set a cookie sheet or jelly roll pan on the shelf below the brownies in the oven just in case it bubbles over (it will likely won't). Also the filling may still be bubbling after baking for 30-35 minutes. It's okay to take the brownies out of the oven. The filling will set as it cools.Bourbon: If you don't have bourbon, you can use whiskey or omit the alcohol all together.Storage: Cover and store at room temperature or in the refrigerator for up to one week.Freezing instructions: Let brownies cool and chill until set, about 2 hours. Wrap with plastic wrap and then aluminum foil. Store on a flat surface in the freezer for up to 3 months. Defrost in the refrigerator before cutting and serving.