After a healthy dinner of bok choy and tofu, I decided that I needed to make something totally indulgent.
I don’t think that my nose has ever smelled something this good. This is a winner and I can’t wait to bring them to work and get other people’s reactions. They’re chocolaty, sweet, nutty, with just that slight after taste of bourbon.
Bourbon Pecan Pie Brownies
adapted from how sweet it is
makes about 16 brownies
1/2 cup gluten free flour (I used C4C)
1/4 teaspoon salt
3/4 cup cocoa powder
1 cup sugar
10 tablespoons butter
1 teaspoon vanilla extract
Preheat oven to 325.
In a small bowl, beat eggs and vanilla and set aside. In a double boiler (or over a very low flame), add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter – this will take approximately 10 minutes. Remove from heat and whisk in the egg mixture and combine. Stir in flour until batter is smooth, then pour in a baking dish (I used 6 X 10 dish from IKEA). Bake for 20 minutes, then let cool completely.
1/2 cup packed brown sugar (or 1/4 cup Splenda mix)
1/2 cup corn syrup
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/4 cup butter, melted
2 tablespoons whiskey (Makers Mark is gluten free. Make sure that the bourbon is distilled from corn)
1 1/2 – 2 cups chopped pecans
Whisk 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 (I put them in the freezer for an hour). Top with freshly whipped cream.
Can’t wait to bring these to Christmas!