Bourbon Pecan Pie Brownies.

This Brownie receipe is adapted from Calgary Herald.

For the Brownies:

cup (125 mL) flour
tsp (1 mL) salt
cup (175 mL) cocoa powder
1 ¼ (300 mL) cups sugar
½ cup (125 mL) butter
1 tsp (5 mL) vanilla extract
2 eggs

Preheat oven to 325°F (160°C).

In a small bowl, beat together eggs and vanilla, then set aside. In a double boiler set over boiling water, combine butter, cocoa, sugar and salt. Mix as the butter melts until everything is thoroughly combined. Remove from heat and whisk in egg and vanilla mixture. Add flour and stir until combined. Pour into 8 by 8-inch (20 by 20 cm) baking dish.

Bake for 20 to 25 minutes. Let cool completely.

For the pecan pie layer:

cup (125 mL) packed brown sugar

cup (125 mL) corn syrup

2 eggs

1 tbsp (15 mL) vanilla extract

tsp (1 mL) cinnamon

cup (60 mL) butter, melted

2 tbsp (25 mL) bourbon

2 cups (500 mL) chopped pecans

Beat together corn syrup and sugar until smooth. Add eggs and vanilla and beat until combined. Add butter and bourbon and beat again until thoroughly combined. Stir in chopped pecans and pour the entire mixture over the brownie layer. Bake for 30 to 35 minutes, or until pecan filling is set.

Let cool completely, then refrigerate for at least two hours before serving.

To read more of Gwendolyn Richards’ culinary adventures, check out her blog at PatentandthePantry.wordpress.comgrichards@calgaryherald.com

Read more: http://www.calgaryherald.com/life