Project Description
Prep Time: 30 Minutes
Bake Time: 16 to 18 minutes
Yeild: 16 2”x2” brownies
Ingredients
4 tablespoons melted unsalted butter
1 ¼ cups sugar
2 teaspoons bourbon (or pure vanilla extract)
½ cup unsweetened cocoa powder
2 large eggs
¾ cup BakeGood Almond Flour Blend
½ teaspoon BakeGood Baking Powder
¼ teaspoon salt
1/3 cup coarsely chopped pecans
For the icing
2 ½ tablespoons melted unsalted butter
2 ½ tablespoons unsweetened cocoa powder
1 teaspoon bourbon (or pure vanilla extract)
1 ½ tablespoons milk
¾ cup powdered sugar
2 tablespoons coarsely chopped pecans
Instructions
- Preheat the oven to 350°F. Line a 9″ square pan with aluminum foil or a criss-cross of parchment paper and spray with non-stick cooking spray.
- In a medium-sized bowl, stir together the melted butter, sugar, bourbon, cocoa, and eggs with a rubber spatula.
- Add the BakeGood Almond Flour Blend, salt and BakeGood Baking Powder and stir until fully combined. Fold in the chopped pecans until blended.
- Pour the batter into the prepared pan, spreading evenly to the edges.
- Bake for 16-18 minutes, until the top is set and a toothpick inserted in the center comes out with moist, fudgy crumbs. Do not overbake. For a gooey texture, remove brownies from the oven at 16 minutes. Let cool completely.
For the icing:
- In a medium bowl, whisk together the melted butter and cocoa powder until smooth.
- Whisk in the bourbon (or vanilla) and milk then sift in the powdered sugar and whisk until smooth.
- Pour the icing over the cooled brownies and smooth to a thin, even layer. Sprinkle the pecans on top.
- Let sit until the icing firms a bit and forms a light crust, at least 1 hour. Iced brownies will keep, well covered, for several days at room temperature or frozen up to 2 months.
Chef’s Tips:
- Don’t care for bourbon? Use dark rum, whiskey, brandy or a pure vanilla extract instead.
- The key to a fudgy brownie is to slightly underbake.
- Cold brownies are best for a neater and cleaner cut so chill the finished brownies in the pan for a few hours before cutting.