10tablespoonsunsalted buttermelted and cooled to room temperature
3tablespoonsKentucky bourbon whiskey
1-1/4cupsImperial granulated sugar
1cupDutch processed cocoa
1cupchopped spiced candied pecans
16spiced candied pecan halves
For Optional Sundaes:
Dark Chocolate Ice CreamI 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
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.