Bourbon Pecan Brownies
Sometimes you just don’t know where a great recipe will come to your attention. I found this one browsing through a promotional magazine in our local Royal Bank of Scotland! All credit for the recipe goes to Dan Lepard, and you may have seen other recipes by him in the Guardian’s Weekend Magazine. The first thing I learnt when I tried this recipe was NOT to use John’s malt whisky as a substitute for the bourbon! He very quickly went out and bought me a much less expensive whisky to use in my baking!!!
200 g dark chocolate
125 g butter
125 g light brown sugar
100 g caster sugar
75 mls bourbon whiskey
2 teaspoonfuls vanilla extract
175g plain flour
1 tablespoonful cocoa powder
125 g pecan nuts, roughly chopped
Heat the oven to 190 C, Gas Mark 5, and line a 20 cm square tin with foiled baking paper.
Melt the chocolate, with the butter in a saucepan over a low heat, and then set aside somewhere warm.
Beat the eggs together with both types of sugar until the sugar has almost dissolved and the mixture turns creamy and a light beige colour. Next beat the chocolate and butter with the eggs and sugar until completely combined, then add the bourbon and vanilla.
Sift the flour and cocoa powder twice, then beat this into the chocolate mixture. Finally, stir through the chopped pecans.
Pour the mixture into the prepared tin, smooth the surface, and bake for 25 minutes, or until a toothpick inserted into the middle of the cake crust comes out barely clean. The hot chocolate will continue to cook for about another 5 minutes after it is removed from the oven.
Leave to cool in the tin, then cut into squares or bars with a sharp knife. Makes about 16 pieces.