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.
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.