Pecan Fudgy Brownies

Rivky Friedman Rivky Friedman
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Something with a little of everything: a little crunch, a little kick—and a little bourbon! Chewy, rich, and nutty, these fudgy brownies should be crowned as king of all fudgy brownies.

Yields: 16 squares

1h 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg, Tree nuts

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch pan with parchment paper.

  2. In a medium-sized bowl, whisk together the flour, cocoa powder, cinnamon, and salt. Set it aside.

  3. In a medium pot over a small flame, melt the butter or margarine, dark chocolate, and oil. Stir often, being careful not to burn the chocolate, until the mixture is smooth, around 10 to 15 minutes. (Or microwave it in 15-second intervals until the mixture is smooth.)

  4. Whisk in the vanilla and bourbon, then whisk in both sugars, beating until well combined. Beat in eggs, one at a time, beating well after each addition. Then fold in the dry ingredients, stirring just until combined.

  5. Gently fold in the pecans and chocolate chips. Pour the batter into the prepared pan and smooth the top. Sprinkle a few extra pecans on top of the batter, if desired.

  6. Bake for 30 to 35 minutes, or until the top is shiny and slightly cracked.

  7. Let cool before slicing.

Credits:

Photo by Weinbergers Photography

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1 Comment

chotam 72 •
Marked as Question

Can this be made without the bourbon?

Raquel Malul Kosher.com Team •
Reply to chotam 72

You can leave out the bourbon or replace the 3 tablespoons with an equal amount of strong brewed coffee. You can also simply omit the bourbon if you prefer.