I made these bourbon pecan brownies quite a while ago, now, so apologies for the brief nature of this post! I decided to make these when I was idly flicking through Dan Lepard’s excellent Short and Sweet baking recipe book and remembered that my husband had recently acquired some rather nice bourbon. Lepard says you can make these without the booze, but that’s not something I can really understand!
The brownies were pretty easy to make, especially as I ignored Lepard’s instruction to sift the flour and cocoa twice and only did it once (rebel or what?), because, you know, life’s too short. The cooking time was spot on for the perfect brownie texture – slightly crisp on top and round the edges, but delectably gooey in the middle.
I have to say, you can really taste the booze in these brownies – which is nice, because I’ve fallen foul of many a recipe involving booze where you can’t really taste the alcoholic element, which is always a shame (and a waste of good booze!). There’s a good chocolate flavour, too, especially if you use the decent dark stuff with at least 70% cocoa solids.
You can find the recipe online here, but I do urge you to check out Short and Sweet if you’re in the market for a good baking book. The bread recipes I’ve tried are excellent (I’ve made his pitta recipe many times), and the sweet bakes are all fantastic with some great flavours, and not too difficult to throw together.