- 1/3 cup butter
- 1/2 cup sugar
- 2 tablespoons water
- 1 cup semisweet chocolate pieces
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 2 to 3 tablespoons bourbon
Icing:
- 3 tablespoons butter, softened
- 1-1/2 cups sifted powdered sugar
- 1 to 3 teaspoons milk (more if needed)
- 1/4 teaspoons vanilla
- 1 oz. semisweet chocolate, melted
Preheat oven to 350. Grease 8×8×2 pan; set aside. In medium saucepan, combine 1/3 cup butter, granulated sugar and water. Cook and stir over med heat just until mixture boils. Remove from heat. Add 1 cup chocolate pieces, stirring until melted. Stir in eggs and vanilla, beating lightly with spoon just until combined. Stir in flour, baking soda, and salt. Stir in pecans. Spread batter in prepared pan. Bake about 20 minutes or until edges are set and begin to pull away from sides of pan. Using fork, prick warm brownies several times. Drizzle bourbon evenly over brownies; cool in pan on wire rack.
For frosting:
in small bowl, beat 3 tablespoons butter with electric mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons milk and vanilla. If necessary, beat in remaining milk to reach spreading consistency. Spread over brownies. Drizzle melted chocolate over frosting. Cut into bars.
Made and reviewed here.
