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!
Make the candied 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.
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.
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.
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. Add the eggs, one at a time, stirring until they're fully mixed in. Stir in the bourbon and vanilla.
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.
Recipe Notes
For a deeper chocolate flavor, use dark chocolate and dark chocolate cocoa powder (like for the double dark chocolate brownies).The spicy 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. Have fun!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.