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Perfect Smoked Bourbon Pecan Pie Brownies

smoked bourbon pecan pie brownies - featured image
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These rich, fudgy brownies combine a smoky bourbon-infused brownie base with a classic pecan pie topping, perfect for fall gatherings and cozy desserts.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, melted
  • 1 ½ cups (300 g) granulated sugar
  • ¼ cup (50 g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • 1 ½ cups (150 g) chopped pecans
  • ⅔ cup (160 ml) light corn syrup
  • ⅔ cup (135 g) brown sugar, packed
  • 1 large egg
  • 3 tbsp (43 g) unsalted butter, melted
  • 3 tbsp (45 ml) bourbon
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9×13 inch pan or line it with parchment paper.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy.
  3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, smoked paprika, and salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  6. Spread the brownie batter evenly in the prepared pan.
  7. In a medium bowl, whisk together corn syrup, brown sugar, egg, melted butter, bourbon, vanilla extract, and salt until smooth.
  8. Stir in chopped pecans until evenly coated.
  9. Pour the pecan topping over the brownie batter and spread gently to cover the surface.
  10. Bake for 40-45 minutes, checking at 40 minutes with a toothpick; it should come out with a few moist crumbs but no raw batter.
  11. Cool completely on a wire rack for 1-2 hours before slicing into squares.

Notes

Do not overbake to keep brownies fudgy; use room temperature eggs for smooth batter; smoked paprika adds subtle smoky flavor; cool completely before cutting to avoid crumbling; for extra smoky flavor, sprinkle smoked sea salt on warm brownies; gluten-free flour can be used as a 1:1 substitute; pecans can be swapped with walnuts or toasted oats for nut-free version; bourbon can be omitted or substituted with vanilla extract.

Nutrition

Keywords: smoked bourbon brownies, pecan pie brownies, fall dessert, bourbon dessert, pecan pie topping, smoked paprika brownies, easy fall dessert

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