Chocolate Bourbon Pecan Brownies

For the Bourbon-Toasted Pecans:

• 1 cup pecan halves

• 1 tablespoon light brown sugar

• 2 tablespoons bourbon

• ¼ teaspoon flaky sea salt

For the Brownie Batter:

• 1 cup unsalted butter, cubed

• 8 ounces dark chocolate (60–70%), chips

• 1½ cups granulated sugar

• ½ cup light brown sugar

• 3 large eggs

• 2 large egg yolks

• 2 teaspoons vanilla extract

• 2 tablespoons bourbon

• ¾ cup all-purpose flour

• ¼ cup Dutch-process cocoa powder

• ½ teaspoon fine sea salt

1. Preheat oven to 350℉. Line a baking tray with parchment paper.

2. Make the toasted pecans: In a small bowl, combine pecans, bourbon, sugar, and salt. Toss together then spread in a single layer on the baking tray.

3. Bake the pecans in the preheated oven for 8-10 minutes, stirring halfway through, until the pecans are lightly toasted, fragrant, and glossy.

4. Reduce oven to 325℉. Line an 8x8 glass baking dish with parchment paper.

5. Make the brownie batter: Combine butter and chocolate in a microwave-safe bowl. Heat on 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.

6. Whisk in both sugars then the eggs and egg yolks. Stir in vanilla and bourbon.

7. In a separate bowl, combine flour, cocoa powder, and salt. Slowly fold into the wet ingredients until no clumps remain.

8. Spread half the batter into the prepared baking dish then sprinkle with half the pecans. Add the remaining batter and top with remaining pecans.

9. Bake in the preheated oven for 45-60 minutes, or until the edges are set and the center starts to crack. A cake tester inserted in the center should come out mostly clean.

10. Allow the brownies to cool in the pan for at least 1 hour before slicing and serving.