Ingredients
Milk Chocolate Pecan Brownie
- 3 ounces Butter
- 6 ounces Milk Chocolate
- 0.25 cup Cocoa Powder
- 2 Eggs
- 1 cups Sugar
- 2 teaspoons Vanilla Extract
- 0.75 cups Flour
- 0.25 teaspoons Baking Powder
- 0.25 teaspoons Salt
- 0.5 cup Dark Chocolate Chips
- 0.5 cup Pecans chopped
Bourbon Whipped Cream
- 1 cup Heavy Cream
- 2 tablespoons Powdered Sugar
- 3 tablespoons Bourbon or to taste
Instructions
Brownie
- Preheat oven to 325 F and position oven rack in the middle.
- Prepare an 8”x8” brownie pan by spraying with baking spray and lining the bottom and sides with baking paper.
- Whisk together flour, baking powder, and salt in a small bowl, set aside.
- Place butter, milk chocolate, and cocoa powder in a bowl and place over a saucepan of simmering water to melt together.
- Stir occasionally with a spatula, making sure the water in the saucepan doesn’t run out, till everything is blended. Pull off saucepan and set aside to cool.
- Using a stand mixer fitted with the whisk attachment, whisk eggs, sugar, and vanilla extract for several minutes until the mixture is light and fluffy.
- Pull the bowl off the mixer and gently fold in the cooled chocolate mixture, folding with a spatula until nearly completely mixed.
- Sift the dry ingredients over the chocolate mixture, folding with a spatula until combined.
- Fold in dark chocolate chips and pecans.
- Bake for 25-30 minutes until a skewer inserted in the center comes out clean.
Bourbon Whipped Cream
- In a clean metal bowl, whisk the cream and sugar together until medium peaks form.
- Add bourbon and continue whisking until just a bit thicker. Chill until ready to serve.
There is always room for more chocolate desserts, I have always said, and I have a treasure trove of chocolate recipes in my files that I love and even more still to test and add to the list! A brownie is one of my all-time quick favorites, and this one is a nice and elegant version, not too dense and not too fluffy.
I like mixing chocolates, and this recipe is delicious with a milk chocolate base and chunks of dark chocolate folded in. Feel free to play around with the things you add in, if you like orange chocolate or hazelnuts those are great combinations also! Play around with this recipe and let it be your base for whatever your add-in imagination runs with.
The bourbon whipped cream is also a special topper to this dessert, and of course if you are serving young children or people who do not consume alcohol, simply leave a small amount of the plain whip on the side and spike the rest at will. It will still be delicious!
Preheat oven to 325 F and position the oven rack in the middle of the oven. Prepare an 8”x8” brownie pan by spraying with baking spray and lining the bottom and sides with baking paper. Typically if you have a non-stick or glass pan, sticking will not be an issue, so you could skip this step. I simply include it as a safety note, because it is better safe than sorry!
Whisk together your dry ingredients: flour, baking powder, and salt in a small bowl, and set it aside for later.
Place the butter, milk chocolate, and cocoa powder in a bowl and place the bowl over a saucepan of simmering water to melt it all together.
This is called a ‘double boiler' and the idea is the heat from the steaming water will gently melt the chocolate mixture without a risk of burning it. Stir occasionally with a spatula, making sure the water in the saucepan doesn’t run out, till everything is blended. Pull off saucepan and set aside to cool.
‘Using a stand mixer fitted with the whisk attachment, whisk the eggs, sugar, and vanilla extract for several minutes until the mixture is very light in color and has become fluffy.
Pull the bowl off the mixer and gently fold in the cooled chocolate mixture, folding with a spatula until nearly completely mixed and you can still see some streaks in the mixture.
Sift the dry ingredients over the chocolate mixture, folding with a spatula until combined. Fold in dark chocolate chips and pecans.
Spread into the baking pan and gently spread it evenly into the corners. Bake for 25-30 minutes until a skewer inserted in the center comes out clean.
For the whipped cream, in a clean metal bowl, whisk the heavy cream and sugar together until medium peaks form. Add bourbon if you are using it, and continue whisking until just a bit thicker. Chill until ready to serve.
Serve the brownie warm with any extra pecans and a generous dollop of whipped cream. Enjoy!
Ingredients
Milk Chocolate Pecan Brownie
- 3 ounces Butter
- 6 ounces Milk Chocolate
- 0.25 cup Cocoa Powder
- 2 Eggs
- 1 cups Sugar
- 2 teaspoons Vanilla Extract
- 0.75 cups Flour
- 0.25 teaspoons Baking Powder
- 0.25 teaspoons Salt
- 0.5 cup Dark Chocolate Chips
- 0.5 cup Pecans chopped
Bourbon Whipped Cream
- 1 cup Heavy Cream
- 2 tablespoons Powdered Sugar
- 3 tablespoons Bourbon or to taste
Instructions
Brownie
- Preheat oven to 325 F and position oven rack in the middle.
- Prepare an 8”x8” brownie pan by spraying with baking spray and lining the bottom and sides with baking paper.
- Whisk together flour, baking powder, and salt in a small bowl, set aside.
- Place butter, milk chocolate, and cocoa powder in a bowl and place over a saucepan of simmering water to melt together.
- Stir occasionally with a spatula, making sure the water in the saucepan doesn’t run out, till everything is blended. Pull off saucepan and set aside to cool.
- Using a stand mixer fitted with the whisk attachment, whisk eggs, sugar, and vanilla extract for several minutes until the mixture is light and fluffy.
- Pull the bowl off the mixer and gently fold in the cooled chocolate mixture, folding with a spatula until nearly completely mixed.
- Sift the dry ingredients over the chocolate mixture, folding with a spatula until combined.
- Fold in dark chocolate chips and pecans.
- Bake for 25-30 minutes until a skewer inserted in the center comes out clean.
Bourbon Whipped Cream
- In a clean metal bowl, whisk the cream and sugar together until medium peaks form.
- Add bourbon and continue whisking until just a bit thicker. Chill until ready to serve.
Quick & Easy Lemon Meringue Pie
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