These decadent delights are the perfect combination of fudgy brownies and caramelized pecans with a boozy kick. The pecans bring a sweet crunch to the chewy brownie texture, while the bourbon adds subtle spice to the rich brownie base. These brownies are an adults-only treat that's sure to please!
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Why this recipe works
- A rich and chewy chocolate brownie flavored with a spicy kick of bourbon
- Candied pecans add a caramelized crunch
- Adjust the amount of bourbon used in the brownies to suit your taste
What happens when you take rich brownies and add in two great Southern traditions, candied pecans and bourbon?
Candied Pecan Bourbon Brownies are an irresistible dessert that will leave you wanting more!
Based on my bourbon brownie recipe, these brownies are made with the perfect combination of rich chocolate, crunchy candied pecans, and a splash of bourbon.
Candied Pecan Bourbon Brownies are rich and chewy brownie goodness! The candied pecans on top add a nice crunch, and inside leave little bits of spiciness surrounding the chopped pecans.
A wee dram of the bourbon you used in the brownies makes for a great pairing. In this case, I used Henry McKenna 10 year Bottled-in-Bond bourbon. Good stuff, that!
The sweet and nutty flavor of candied pecans combined with the rich taste of bourbon creates a unique and irresistible brownie that will leave you wanting more. Experience the indulgence of bourbon pecan brownies for yourself!
Recipe Ingredients
You'll need the following ingredients to make this bourbon pecan brownies recipe and the candied pecans:
And these ingredients to make the candied pecans:
Ingredient Notes
A bourbon pecan brownie recipe needs mostly basic pantry staples: flour, brown sugar, eggs, butter, salt, pecans, and vanilla.
Chocolate: The intense chocolate flavor comes from chocolate used in two forms - as melted chocolate and cocoa powder. You can use semisweet, or for a deeper chocolate flavor, use dark chocolate and dark chocolate cocoa powder (like for the double dark chocolate brownies).
Pecans: Using candied nuts in a brownie recipe intensifies their flavor and crunchiness, like in Salted Maple Walnut Bourbon Blondies.
Here the spicy candied pecans are used both in the brownie and as a garnish. They only require brown sugar, honey, salt, cinnamon, allspice, and nutmeg. You can vary the spices to your liking, and believe me when I say these are the best candied pecans around - it's hard to stop from munching on them!
Baking powder: These chocolate bourbon brownies have a soft and chewy texture, between that of a cake brownie and a super fudgy brownie, thanks to the addition of baking powder. You'll need the lift from the baking powder to keep the chopped candied pecans suspended in the batter, as well as support the whole ones on top.
Bourbon: The flavor from the bourbon you choose will peek out under the chocolate, especially if it's a peated whiskey. You can experiment with different versions of your favorite bourbon or whiskey, or try using different expressions of scotch, or a liqueur like Kahlua, an Irish cream whiskey, or your favorite spirit.
You can adjust the amount of bourbon to suit your taste - the more you use, the more pronounced the flavor will be. Be aware - because we're not baking the brownies for a long time, not all the alcohol will bake out. This is an adults-only treat, and is not pregnancy- or kid-friendly.
If you want an alcohol-free brownie, you can substitute in strong coffee or espresso (which will give the brownies a subtle mocha flavor), or just leave it out altogether and increase the vanilla to 2 teaspoons.
See the recipe card for a full list of ingredients and measurements.
How to make candied pecan bourbon brownies
These bourbon pecan brownies are made in 2 parts: making the candied pecans and making the brownie batter.
Step 1: Glaze the pecans
Combine the brown sugar, honey, water, salt, and spices in a large skillet. Cook over Medium-High heat until the sugar has dissolved and the mixture is bubbling, about 1 to 2 minutes.
Add the pecans to the skillet, stirring to coat them in the sugar mixture. Cook for an additional 2 to 3 minutes, stirring continuously, until the sugar mixture is almost gone and the pecans are fully glazed (photo 1).
Step 2: Cool the pecans
Remove the pan from the heat, and spread the pecans out in a single layer onto a half sheet baking pan lined with a Silpat silicone mat or parchment paper (don't use wax paper because the pecans will stick to it). Let the pecans cool completely to dry (photo 2).
If the pecans are still sticky after they cool, place the pan in the oven at 325°F for 5 to 15 minutes, then let them cool again.
Step 3: Chop the pecans
Break apart the cooled pecans. Set aside 16 nice looking whole ones, then coarsely chop the rest. They will be a little hard, so be careful as you chop them (photo 3).
Step 4: Mix the brownie batter
If the flour and/or the cocoa powder are lumpy, use a sifter to smooth them out. Whisk the flour, cocoa powder, baking powder, and salt together in a small bowl (photo 4).
Melt the butter and chocolate in a microwave-safe bowl on High in 30 second bursts, about 1½ to 2 minutes. Stir after each interval until the chocolate is melted. Alternatively, combine the chocolate and the butter in a heavy saucepan and melt over Low heat, stirring until smooth. Remove the pan from the stove.
Allow the chocolate mixture to cool for 5 minutes. Stir in the dark brown sugar into the chocolate mixture, breaking up any lumps (photo 5).
Add the eggs, one at a time, stirring until they're fully mixed in. Stir in the bourbon and vanilla (photo 6).
Fold the flour mixture into the chocolate mixture and stir until just combined (do not over-mix). Fold in the chopped pecans (photo 7).
Step 5: Bake the brownies
Pour the batter into an 8- x 8-inch baking pan that's been sprayed with baking spray and lined with parchment paper (letting it overhang on two sides).
Bake at 350˚F for 28 to 32 minutes, or until a cake tester inserted in the center comes out clean or with a few crumbs attached (photo 8).
Remove from the oven and place the reserved pecans evenly over the top of the brownies, pressing in slightly (photo 9). Cool the brownies completely in the pan on a wire rack.
Step 6: Cut the brownies
Just before cutting, chill the brownies in the freezer for 10 minutes. Carefully lift the brownies out of the pan using the parchment paper as a sling. Place the slab on a cutting board.
Cut the brownies into 2- x 2-inch squares with a sharp knife (photo 10).
Storage and make-ahead instructions
Storage instructions: Homemade brownies are best the day they're made, and can be stored in an airtight container on the counter for up to 3 days. They also freeze well for later snacking if you tightly wrap them and use an airtight bag or container.
Make-ahead instructions: You can make the candied pecans ahead and store them for several weeks in an airtight container at room temperature or in the refrigerator. They can also be frozen for up to 2 months.
Clip the parchment paper in place
Show of hands, how many times have you lined a baking pan with parchment paper, only to find that the parchment had fallen into the batter in the oven and was now baked in place? Sixty-Four...Sixty-Five...ok, a lot of you. Me, too!
A neat trick to solve this problem is to clip the parchment paper overhang to the sides of the pan with binder clips to keep the paper from falling into the batter as the brownies bake. You can use the clips in the oven (or in the refrigerator or freezer, too), and they work like a charm. Just be careful to let them cool before removing them. Neat, huh!
Questions asked and answered
Here are some questions you might have...
When a brownie recipe has a higher fat-to-flour ratio, then the brownie doesn't rise as much giving that fudgy texture to the brownie. Also, the less baking powder and eggs used, the fudgier the brownie will be. A cakey brownie recipe will use more flour, eggs, and baking powder in its batter.
You can adjust the amount of bourbon to suit your taste, from 1 to 3 tablespoons - the more you use, the more pronounced the flavor will be. Be aware - because we're not baking the brownies for a long time, not all the alcohol will bake out. This is an adults-only treat, and is not pregnancy- or kid-friendly.
If you want an alcohol-free brownie, you can substitute in strong coffee or espresso (which will give the brownies a subtle mocha flavor), or just leave it out altogether and increase the vanilla to 2 teaspoons.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
Recipe
Candied Pecan Bourbon Brownies
Equipment
- large skillet
Ingredients
For the candied pecans
- ¼ cup dark brown sugar
- 1 tablespoon honey
- 1 tablespoon water
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground allspice
- pinch ground nutmeg
- 1 cup pecans
For the brownies
- ½ cup all-purpose flour
- 3 tablespoons cocoa powder, sifted, see Recipe Notes
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 4 ounces chocolate, semisweet, chopped (⅔ cup), see Recipe Notes
- ½ cup unsalted butter, cubed
- 1 cup dark brown sugar
- 2 large eggs, at room temperature
- 1 to 3 tablespoons bourbon, see Recipe Notes
- 1 teaspoon pure vanilla extract
Instructions
- Make the candied pecans: Combine ¼ cup dark brown sugar, 1 tablespoon honey, 1 tablespoon water, ¼ teaspoon ground cinnamon, and ⅛ teaspoon kosher salt, ⅛ teaspoon ground allspice, and apinch ground nutmeg in a large skillet. Cook over medium-high heat until the sugar has dissolved and the mixture is bubbling, about 1 to 2 minutes.
- Add 1 cup pecans to the skillet, stirring to coat them in the sugar mixture. Cook for an additional 2 to 3 minutes, stirring continuously, until the sugar mixture is almost gone and the pecans are fully glazed.
- Remove the pan from the heat, and spread the pecans out in a single layer onto a half sheet baking pan lined with a Silpat silicone mat or parchment paper (don't use wax paper because they will stick). Let the pecans cool completely.
- If the pecans are still sticky after they have cooled, place the baking pan in the oven at 375 °F for 5 to 15 minutes, then let them cool again.
- Break apart the cooled pecans. Set aside 16 nice looking whole ones, then coarsely chop the rest. They will be a little hard, so be careful as you chop them.
- Make the brownies: Preheat the oven to 350 °F. Spray an 8- x 8-inch baking pan with baking spray, then line with parchment paper, letting it overhang on two sides. If desired, clip the parchment paper overhang to the sides of the pan with binder clips to keep the paper from falling into the batter as the brownies bake.
- Whisk the ½ cup all-purpose flour, 3 tablespoons cocoa powder, ½ teaspoon baking powder, and ½ teaspoon kosher salt together in a small bowl.
- Melt 4 ounces chocolate (chopped) and ½ cup unsalted butter in a microwave-safe bowl on high in 30 second bursts, about 1½ to 2 minutes. Stir after each interval until the chocolate is melted. Alternatively, combine the chocolate and the butter in a heavy saucepan and melt over low heat, stirring until smooth. Remove the pan from the stove.
- Allow the chocolate mixture to cool for 5 minutes. Stir in 1 cup dark brown sugar into the chocolate mixture, breaking up any lumps. Add 2 large eggs, one at a time, stirring until they're fully mixed in. Stir in t1 to 3 tablespoons bourbon (to taste) and 1 teaspoon pure vanilla extract.
- Fold the flour mixture into the chocolate mixture and stir until just combined. Don't over-mix the brownie batter - you don't want to develop the gluten in the flour. Fold in the chopped pecans.
- Pour the batter into the prepared baking pan. Bake for 28 to 32 minutes, or until a cake tester inserted in the center comes out clean or with a few crumbs attached.
- Remove from the oven and place the reserved pecans evenly over the top of the brownies, pressing in slightly. Cool the brownies completely in the pan on a wire rack.
- Just before cutting, chill the brownies in the freezer for 10 minutes. Carefully lift the brownies out of the pan using the parchment paper as a sling. Place the slab on a cutting board.
- Cut the brownies into 16 2- x 2-inch squares with a sharp knife, wiping the blade between cuts as needed. Serve and enjoy!
- Storage instructions: Homemade brownies are best the day they're made, and can be stored in an airtight container on the counter for up to 3 days. They also freeze well for later snacking if you tightly wrap them and use an airtight bag or container.
- Make-ahead instructions: You can make the candied pecans ahead and store them for several weeks in an airtight container at room temperature or in the refrigerator. They can also be frozen for up to 2 months.
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