Milk Chocolate Pecan Brownie with Bourbon Whipped Cream
Chocolate lovers will rejoice, this brownie is a keeper! Full of pecans and chunks of dark chocolate, it's impossible to resist with bourbon whipped cream on top.
Servings: 4 servings
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.