In search of the perfect non-pumpkin dessert?

You are in luck. I have just the ticket.

This is one of the most scrumptious recipes I have posted to date. I know I say that all the time, but this I mean it.

Bourbon Pecan Pie Brownies I howsweeteats.com

How do you know a recipe is good? When the batter alone makes you feel like you’ve died and gone to heaven. I squealed like a little kid when I realized I had this whole bowl to lick by myself.

Bourbon Pecan Pie Brownies I howsweeteats.com

These brownies are to die for. They are a cross between gooey fudge and dense, dark chocolate. I think this is by far the best brownie recipe I have ever tried.

And the topping? Well… let’s just say it gives pecan pie a run for it’s money.
The original recipe called for corn syrup, but I was out of luck. I did, however, have some brown rice syrup, and it worked perfectly.

Bourbon Pecan Pie Brownies I howsweeteats.com

And what worked even more perfectly was a straight shot of whiskey right into the sugar + butter + syrup mixture. Sweet, sweet bourbon.

Bourbon Pecan Pie Brownies I howsweeteats.com

There was no shortage of this behind our bar.
I chopped a big pile of pecans by hand because I wanted a more rustic pecan topping. Instead of uniform pecan chunks, some came out smaller and some out larger. Chunky and crunchy.

Bourbon Pecan Pie Brownies I howsweeteats.com

Bourbon Pecan Pie Brownies I howsweeteats.com

I was half tempted to not even top the brownies, because they were that good. But after a few hundred spoonfuls of the pecan topping, I knew it could only get better.

And it did.

Bourbon Pecan Pie Brownies I howsweeteats.com

Waiting for these to bake was the longest 35 minutes of my life.

Scratch that… waiting for them to cool was the longest 35 minutes of my life.
And you should learn something from that. They definitely need longer than 35 minutes to cool. But I couldn’t wait any more.

Bourbon Pecan Pie Brownies I howsweeteats.com

Does that not look like pure perfection? It makes me want to dive in head first. Clearly, I did.

Bourbon Pecan Pie Brownies I howsweeteats.com

I was afraid that these may be a bit too rich even for me, but I think the key is cutting them into small squares so they only last a few bites. After one, you will crave another. And after two, you will probably be satisfied. But they are so delicious that you will eat a third anyway. And maybe even a seventh.

Bourbon Pecan Pie Brownies I howsweeteats.com

Especially when they look so pretty basking in the morning sunlight. Bourbon pecan pie brownies are an excellent breakfast choice, let me tell you. Black Friday breakfast anyone?

Bourbon Pecan Pie Brownies I howsweeteats.com

And they only get better with a dollop of freshly whipped cream. Don’t fear adding more sugar on top. It helps cut the sweetness, the richness, and the chewiness. It’s like when the Cheesecake Factory tops their 1275-calorie slice of cheesecake with two cups of whipped cream. It breaks up the rich desserts… and helps you eat more.
And would you believe that I don’t love any sort of nuts in my dessert? And I also don’t love pecan pie. But really, you just can’t go wrong with the chocolate, the salted pecans, the bourbon… it transforms this dessert. Don’t let the ingredient list intimidate you – it is really quite simple! And completely worth it, even if you only end up licking the bowl.

Bourbon Pecan Pie Brownies I howsweeteats.com
Bourbon Pecan Pie Brownies

slightly adapted from NBC SNF Cookbook

makes about 16 brownies

for brownies:

1/2 cup flour

1/4 teaspoon salt

3/4 cup cocoa powder

1 1/4 cups sugar

10 tablespoons butter

1 teaspoon vanilla extract

2 eggs

Preheat oven to 325.

In a small bowl, beat eggs and vanilla and set aside. In a double boiler, add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter – this will take approximately 10 minutes and at first will just look like clumps of cocoa power. Be patient! Remove the bowl from heat and whisk in the egg mixture and combined. Stir in flour until batter is smooth, then pour in a baking dish (I used  6 X 10 dish). Bake for 20 minutes, then let cool completely.
pecan filling:

1/2 cup packed brown sugar

1/2 cup brown rice syrup

2 eggs

1 tablespoon vanilla extract

1/4 teaspoon cinnamon

1/4 cup butter, melted

2 tablespoons whiskey

2 cups chopped pecans

Using an electric mixer, cream rice syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and whiskey. Once mixture is thoroughly combined, fold in chopped pecans, then pour over brownies. Bake for 30-35 minutes, or until pecan filling is set.

Let cool completely, then refrigerate for 2 hours before serving. Top with freshly whipped cream.
Bourbon Pecan Pie Brownies I howsweeteats.com

If you didn’t get my point, you must make these today. Please. If you know what’s good for you, you will get in the kitchen now.

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142 Responses to “Bourbon Pecan Pie Brownies.”

  1. #
    1
    Heather — November 22, 2010 @ 12:04 pm

    Oh. MY. GAww….. This looks beyond incredible!! Do want.

    Reply

  2. #
    2
    Lauren at KeepItSweet — November 22, 2010 @ 12:05 pm

    it’s funny, i also don’t typically want nuts in my desserts but these look really delicious… and as for letting desserts cool… well that is a skill i am still working on!

    Reply

  3. #
    3
    Leah @ Beyer Beware — November 22, 2010 @ 12:07 pm

    Well, if I make these I will not be able to share with family. It just wouldn’t be fair.

    Reply

    • Jessica — November 22nd, 2010 @ 12:09 pm

      With this batch, I didn’t either…

      Reply

  4. #
    4
    The Blue-Eyed Bakers — November 22, 2010 @ 12:13 pm

    And we thought we were all set with Thanksgiving desserts…! But now that we’ve seen this (um chocolate and bourbon, yes please!) we totally have to rethink the line up!

    Reply

  5. #
    5
    Nicole @ Making Good Choices — November 22, 2010 @ 12:23 pm

    I agree, I think my in-laws would fall over if I brought these for Thanksgiving. Amazing.

    Reply

  6. #
    6
    Estela @ Weekly Bite — November 22, 2010 @ 12:31 pm

    Ok, my jaw dropping when I saw these! These need to be in a got mild ad!

    Reply

  7. #
    7
    Missy — November 22, 2010 @ 12:33 pm

    Wow! I made a Jack Daniels chocolate chip pecan pie yesterday and it rocks but this looks way better! Gonna have to do this one!!

    Reply

    • Jessica — November 22nd, 2010 @ 12:34 pm

      The Jack Daniels pie sounds phenomenal!

      Reply

  8. #
    8
    Amanda — November 22, 2010 @ 12:38 pm

    You certainly tipped the Richter scale is decadence there girl!!

    Reply

  9. #
    9
    Madeline - Greens and Jeans — November 22, 2010 @ 12:41 pm

    I’m fairly certain that I would just eat the batter straight from the bowl and none of it would make it into the oven

    Reply

  10. #
    10
    Gabriela @ Une Vie Saine — November 22, 2010 @ 12:52 pm

    I made one of these pies last year. Freaking. Amazing. And my dad totally forgot about the bottle of Jack he bought me to make it :)

    Reply

  11. #
    11
    Wei-Wei — November 22, 2010 @ 12:58 pm

    I don’t love nuts, either, but once I made some really good salty-sweet monster cookies (I believe I have mentioned this to you before) with pecans in them and they were SO. GOOD.

    Reply

  12. #
    12
    Anna @ Newlywed, Newly Veg — November 22, 2010 @ 1:02 pm

    These do look AWESOME. They have me excited for pecan pie in a few days!

    Reply

  13. #
    13
    Krystina (Basil & Wine) — November 22, 2010 @ 1:04 pm

    Damn, I feel my pants tightening as we speak.

    Reply

  14. #
    14
    Victoria (District Chocoholic) — November 22, 2010 @ 1:16 pm

    These look like they are dripping in butter. How long can a bar sit on a napkin until it becomes transparent? Just wondering.

    Reply

  15. #
    15
    Liz @ Blog is the New Black — November 22, 2010 @ 1:32 pm

    You never disappoint.

    Reply

  16. #
    16
    Kylie @ A Hungry Spoon — November 22, 2010 @ 1:34 pm

    A-mazing. Just plain amazing. While I love ALL things pumpkin, pumpkin pie is the one dish that has never been my favorite (I always make pumpkin gooey butter cake instead!). But in recent years I’ve started bringing Dark Chocolate Pecan Pie to Thanksgiving…oh holy deliciousness. Your brownies take it up a notch though, because I can now eliminate the whole crust situation and get straight to what everyone wants: chocolate + pecans.

    Black Friday breakfast, here I come :)

    Reply

  17. #
    17
    Wee @ Wee Foodie Fashionista — November 22, 2010 @ 1:36 pm

    Those look amazing! I agree, I rarely enjoy nuts in deserts but there a few instances….pecan pie, turtle sundaes, and now these brownies where I think they’re fabulous.

    Reply

    • Jessica — November 22nd, 2010 @ 3:07 pm

      Oooh I love turtles too! That is the other exception.

      Reply

      • Wee @ Wee Foodie Fashionista — November 22nd, 2010 @ 4:55 pm

        Have you tried the new Haggen Daaz ice cream flavor, Peanut Brittle? It’s another one….it’s like a turtle sundae but with peanuts instead of pecans. It’s really amazing. Just make sure to buy the little container…I ate almost the entire pint in my first tasting, no joke.

        • Jessica — November 22nd, 2010 @ 6:43 pm

          I have not. That sounds delish.

  18. #
    18
    JaNelle — November 22, 2010 @ 1:36 pm

    I want these STAT! I really think you should take on a boarder or two. Me and the husband/man would love to be your guests lol ..

    Reply

    • Jessica — November 22nd, 2010 @ 3:07 pm

      We would love to have you. :)

      Reply

  19. #
    19
    Heather — November 22, 2010 @ 1:40 pm

    oh.
    my.
    Lord.

    I don’t know if I can go on without one of these in hand now!

    Reply

  20. #
    20
    Kristi@eatdrinkloveandexercise — November 22, 2010 @ 1:44 pm

    Those brownies are making me drool early in the morning! They look so good.

    Reply

  21. #
    21
    Kim — November 22, 2010 @ 1:50 pm

    fyi….
    http://clicks.aweber.com/y/ct/?l=PMD7E&m=1ZebINP0gbpdR8&b=78JEs5e9Rt_HGaI5qWREfg

    ka

    Reply

    • Jessica — November 22nd, 2010 @ 3:07 pm

      Holy bacon.

      Reply

  22. #
    22
    Erica — November 22, 2010 @ 1:51 pm

    So my uncle loves bourbon and pecans…I think I need to make this for his birthday next year!

    Reply

    • Jessica — November 22nd, 2010 @ 3:06 pm

      I think you do too!

      Reply

  23. #
    23
    Camille — November 22, 2010 @ 1:53 pm

    These are equal parts crazy and awesome! And 100% needing to be in my belly.

    Reply

  24. #
    24
    Evan Thomas — November 22, 2010 @ 2:02 pm

    This is straight up food porn, and it sings to my soul.

    Reply

  25. #
    25
    Hazel — November 22, 2010 @ 2:04 pm

    My husband saw the picture ans said ‘Wow, I think I’d need a glass of milk per bite!’ HA! They look awesomely intesely wonderful :)

    Reply

  26. #
    26
    Angela @ Eat Spin Run Repeat — November 22, 2010 @ 2:13 pm

    Those are SO cute with the whipped cream squirt on top! I just got to work and looked at this post.. you are KILLING me already Ms Jessica! :D

    Reply

  27. #
    27
    Taryn — November 22, 2010 @ 2:18 pm

    OMG! (that’s it)

    Reply

  28. #
    28
    Ami @ beyondpeasandcarrots — November 22, 2010 @ 2:24 pm

    Yum, these sound like the perfect cold weather dessert!!

    Reply

  29. #
    29
    Kristina @ spabettie — November 22, 2010 @ 2:32 pm

    yep, it’s 6:30 in the morning, and I am checking our liquor cabinet. ;)

    Reply

    • Jessica — November 22nd, 2010 @ 3:05 pm

      I’m praying you have some so you can make these!

      Reply

  30. #
    30
    Jennifer — November 22, 2010 @ 2:36 pm

    These look insanely delicious. nom nom nom….

    Reply

  31. #
    31
    Kim in MD — November 22, 2010 @ 2:38 pm

    Oh my heavens…I am checking my pantry to see if I have any whiskey right now! What kind did you use, Jessica? Jack Daniels? Thanks! :-)

    Reply

    • Jessica — November 22nd, 2010 @ 3:05 pm

      Hahahaha nope – I just used Ancient Age, which is what every woman in my family drinks. ;) It was Mother Lovett’s bourbon of choice.

      Reply

  32. #
    32
    Sarena (The Non-Dairy Queen) — November 22, 2010 @ 2:39 pm

    Oh my! That is a masterpiece! My dad would go crazy for those!

    Reply

  33. #
    33
    sarah@sarahnotsoplainandtall — November 22, 2010 @ 2:42 pm

    Oh geeesh! Those look amazing…but I think Im better off just looking…If I made those I think I might devour the whole pan by myself! haha

    Reply

  34. #
    34
    Alyson @ Nourished Fitness — November 22, 2010 @ 2:46 pm

    Genius! This is just perfect :)

    Reply

  35. #
    35
    Marg — November 22, 2010 @ 2:50 pm

    Ok, I think you just helped me decide on my second dessert or maybe 3rd. I love brownies and pecans so this can’t go wrong!

    Reply

    • Jessica — November 22nd, 2010 @ 3:03 pm

      You must try them then!

      Reply

  36. #
    36
    Heather @ Get Healthy With Heather — November 22, 2010 @ 2:55 pm

    Holy yum Jessica. You know how to bake you baking goddess.

    Reply

  37. #
    37
    Corey @ the runner's cookie — November 22, 2010 @ 3:24 pm

    Hmmm I never crave chocolate in the morning unless I read your blog – weird coincidence! These look heavenlyyy.

    Reply

  38. #
    38
    Tracy — November 22, 2010 @ 3:32 pm

    Even though I can’t eat pecans, I still think these brownies look incredible! And I love that they are a different dessert than the usual Thanksgiving stuff. :-)

    Reply

  39. #
    39
    Shanna @ Shanna Like Banana — November 22, 2010 @ 3:38 pm

    Love the whip cream dollop on the last one :)

    Reply

  40. #
    40
    EatLiveRun — November 22, 2010 @ 3:38 pm

    out of control. We should have a pecan pie bar throwdown! just kidding–you would totally win!!

    Reply

  41. #
    41
    Rich — November 22, 2010 @ 3:42 pm

    That’s not a perfect non-pumpkin dessert. That’s just The Perfect Dessert.

    Reply

  42. #
    42
    Lindsay @ The Ketchup Diaries — November 22, 2010 @ 3:46 pm

    Do they taste like burbon? If not, this might be my ultimate dessert? Pecan pie is my favorite of all time and chocolate – well – that obsession is well-documented.

    Reply

    • Jessica — November 22nd, 2010 @ 4:12 pm

      No, not a strong bourbon flavor like a bourbon ball cookie. But you can slightly detect it.

      Reply

  43. #
    43
    Bianca @ Confessions of a Chocoholic — November 22, 2010 @ 3:53 pm

    It does look like perfection!! Pecan pie is my biggest indulgence during Thanskgiving, and combining it with a fudgy chocolate brownie is getting me very, very excited. Awesome recipe.

    Reply

  44. #
    44
    Steph@stephsbitebybite — November 22, 2010 @ 4:02 pm

    You are a genius!! These look heavenly!

    Reply

  45. #
    45
    vanillasugar — November 22, 2010 @ 4:23 pm

    any dessert that is a ‘cavity in the making’ gets my vote, hands down.

    Reply

  46. #
    46
    Rachel @ The Avid Appetite — November 22, 2010 @ 4:32 pm

    Yum! These look like absolute sugary perfection.

    Reply

  47. #
    47
    Heather — November 22, 2010 @ 4:36 pm

    Wow! These look sinfully good! My husband is a huge pecan pie fan so the addiction of chocolate and bourbon makes these a must try! Beautiful photo’s too!

    Reply

    • Jessica — November 22nd, 2010 @ 6:44 pm

      Thanks! :)

      Reply

  48. #
    48
    Healthy Chocoholic — November 22, 2010 @ 4:44 pm

    Amaaaaaaaazing!!!!!!!! I love chocolate….another recipe bookmarked. =D

    Reply

  49. #
    49
    Jamie @ Food in Real Life — November 22, 2010 @ 4:51 pm

    They look sooooo fudgy and moist! I’d try them, but I only eat pumpkin desserts until December. ;)

    Reply

    • Jessica — November 22nd, 2010 @ 6:43 pm

      You must make an exception!

      Reply

  50. #
    50
    Katie — November 22, 2010 @ 4:55 pm

    Making me salivate, quite literally. I want these in front of me, now.

    Reply

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