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Bourbon Fudge Brownies with Spiced Pecans

Sue Lau
Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 16


For Brownies:

  • 10 tablespoons unsalted butter melted and cooled to room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 tablespoons Kentucky bourbon whiskey
  • 1-1/4 cups Imperial granulated sugar
  • 1 cup Dutch processed cocoa
  • 1/4 teaspoon salt
  • 10 tablespoons all-purpose flour
  • 1 cup chopped spiced candied pecans
  • 16 spiced candied pecan halves

For Optional Sundaes:

  • Dark Chocolate Ice Cream I used Ben & Jerry's Chocolate Therapy
  • Caramel Syrup or ice cream topping
  • Dark Chocolate syrup or ice cream topping
  • Additional spiced candied pecans or candied pecans
  • Whipped Cream


  • Preheat oven to 325F.
  • Line the bottom and sides of an 8x8-inch square baking pan with parchment paper and spray lightly with baker's release spray. I find a spritz directly on the bottom of the pan first will help the paper stay put.
  • Whisk together the melted butter, vanilla, eggs and bourbon.
  • Separately stir together the salt, flour, cocoa and sugar.
  • Stir the dry mix into the wet and continue stirring until smooth.
  • Fold in the chopped pecans and spread the batter into the parchment lined pan.
  • Place the pecan halves on top of the batter, evenly spaced 4x4.
  • Bake for 35-40 minutes or until a toothpick can be inserted and removed without wet batter.
  • Cool the brownies completely in the pan on a wire rack.
  • When cool, lift out the parchment and use a knife dipped in hot water to cleanly slice into squares.
  • Serve brownies with ice cream, syrups, whipped cream and more pecans for a tasty sundae.
  • Store remaining brownies in an airtight container.


From the kitchen of palatablepastime.com
Keyword brownies