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Bourbon and Rum Pecan-Walnut Pie Brownies

Around the holidays, all I crave are desserts that exude warmth, nostalgia, and comfort in the form of classic flavor pairings. These brownies are exactly that and more! The bourbon's sweet oak and vanilla notes compliment the bittersweet espresso and dark chocolate in the brownies and the nutty caramel flavors in the filling, while the flakey salt on top cuts through the richness of the chocolate and elevates each individual flavor. I've made these for friends, family, local coffee shops, and coworkers, and received nothing but rave reviews. This is my go-to dessert for gatherings (especially around Thanksgiving and Christmas), and I hope it'll be yours too!

Course: Dessert, Snack

Cuisine: American

Keyword: autumn desserts, bourbon, brownies, chocolate, crowd pleaser, dessert, easy, no corn syrup, pecan pie, quick, rum, walnuts, whiskey

Yield: 16

Calories: 500kcal

Author: Natalie Tom

Equipment

8×8 Metal Baking Pan
Parchment Paper

Materials

Brownies

100 grams dark brown sugar Dark preferred, light will work otherwise.
100 grams granulated white sugar
2 large eggs
5 tbsp unsalted butter
70 grams neutral oil
50 grams bourbon I use Maker's Mark Bourbon Whisky.
100 grams all-purpose flour
25 grams unsweetened cocoa powder
2 tsp instant espresso powder
1/4 tsp kosher salt
156 grams dark chocolate chips I use Ghirardelli 60%.

Pecan-Walnut Pie Topping

50 grams light brown sugar Dark works as well.
50 grams white granulated sugar
90 grams honey
1 large egg
4 tbsp unsalted butter
1 tsp vanilla extract
1/2 tsp rum extract
55 grams unsalted walnuts, chopped
55 grams unsalted pecans, chopped
1/8 tsp kosher salt
sea salt flakes I recommend Maldon.

Instructions

Make the brownies

Preheat the oven to 350F. Line your baking pan with parchment paper, leaving excess above the edges so you can pull the brownies out when they are finished.
In a small saucepan over low heat, add the butter, chocolate, and cocoa powder . Stir constantly until melted, making sure the butter does not brown. Once the butter has melted, shut off the heat.
Pour your butter chocolate mixture into a large mixing bowl, then add the bourbon. Whisk until well combined, and set to the side to slightly cool.
While the mixture slightly cools, grab a smaller mixing bowl and add the flour, cocoa powder, salt, and instant espresso powder. Whisk to combine then set aside.
Into the large mixing bowl with the butter chocolate mixture, add the brown sugar and white sugar and whisk until combined. Then add the eggs, vanilla extract, and oil, whisking just until the eggs have been incorporated.
Add the dry mixture to the large bowl with the wet ingredients and use a spatula to fold the flour in. Fold just until there are no dry streaks of flour remaining, then fold in the dark chocolate chips. NOTE: Keep the smaller bowl that had the dry ingredients, we can use it to make our filling!
Pour the batter into the lined pan and smooth the top into an even layer with a spatula. Bake for 20-25 minutes, until the top is set. Remove the brownies from the oven and allow them to cool while you make the topping.

Make the pecan-walnut pie topping

Chop the walnuts and pecans and set aside. Optionally, dry toast them in a skillet over medium heat until fragrant to enhance the flavor before chopping.
In the small mixing bowl you used for the dry ingredients, add in your eggs and lightly whisk. Then, add the white and brown sugar, honey, vanilla extract, and rum extract and whisk until combined.
Pour the wet mixture into a small saucepan over medium heat. Whisk constantly for about 5 minutes or until the sugars have dissolved (do not allow the mixture to sit idly, or the sugars will burn).
Once the sugar has melted, add in the chopped nuts, butter, and salt. Stir until the nuts are fully coated and the mixture is glossy and creamy. Once the mixture has reached this state, remove from the heat.
Pour the mixture on top of the slightly cooled brownies, smoothing the top into an even layer using a spatula.
Bake the brownies for another 20 minutes. When finished, the top layer will appear soft but not liquid. It will wobble slightly, but there should no liquid sloshing around!
Immediately of the oven, generously sprinkle the top with flakey sea salt. Allow the brownies to cool in the pan for at least 15 minutes before lifting then out of the pan by the parchment paper and setting on a wire rack to cool completely.

Slicing, Serving, and Storing

To get clean slices, make sure the brownies are completely cooled. Then, freeze for 15-20 minutes.
Run a large, sharp knife (one that is at least the length of the brownies) under hot water. Wipe, then slice the brownies straight out of the freezer. Wipe the blade between each slice.
Store at room temperature for 3-4 days. Otherwise, place the brownies in the refrigerator or freeze for longer storage.

Video

@sweetagendabakery
Bourbon infused brownies topped with a caramelized pecan and walnut pie filling spiced with rum. The perfect addition to your Thanksgiving and Christmas table 🥃🦃🎄 INGREDIENTS: Bourbon Brownies: 100g brown sugar 100g white sugar 2 eggs 2 tsp vanilla extract 5 tbps unsalted butter 50g bourbon 70g avocado or coconut oil 156g dark chocolate chips 25g unsweetened cocoa powder 100g all purpose flour 1/2 tsp salt 2 tsp instant espresso powder Pecan Walnut Filling: 50g brown sugar 50g white sugar 11g all purpose flour 90g honey or agave 1 egg 4 tbps unsalted butter 1/2 tsp vanilla extract 1/2 tsp rum extract 55g chopped walnuts 55g chopped pecans Pinch of salt DIRECTIONS Preheat oven to 350F and line an 8×8 metal pan with parchment paper. 1) Making the brownies Melt the butter, cocoa powder, and chocolate together over low-medium heat. Stir constantly to ensure the butter does not burn. Once smooth and melted, set aside to slightly cool. In a mixing bowl, whisk together the sugars, eggs, oil, and vanilla. Pour in your butter and chocolate mixture and mix. Whisk in your bourbon. In a separate bowl, mix your flour, salt, and espresso powder then fold the dry mixture into the wet. Fold until there are no streaks of dry flour. Pour your batter into your lined pan and bake for 25 minutes. 2) Making the filling When there are about 10 minutes left of bake time: In a small pan, combine all ingredients besides the nuts, butter, and extracts. Stir over medium heat constantly until the sugar dissolves (4-5 mins). Stir in your pecans, butter, and extracts. Stir until well coated and the mixture is creamy and glossy. 3) Assembling the brownies Pour the pecan and walnut mixture over the brownies, smoothing into an even layer. Bake for 20 more minutes. The pie filling layer should not be liquid once done, but slightly jiggle. It will continue to set as it cools. Immediately out of the oven, top with flakey salt. Allow the brownies to cool in the pan long enough to be able to lift the brownies out without them coming apart. Lift the parchment out of the pan and allow the brownies to fully cool on a wire rack. For clean slices, freeze the brownies for 20 minutes and use a hot knife. #thanksgivingrecipes #christmasbaking #pecanpie #holidaycountdown #whiskey
♬ The Christmas Song (Merry Christmas To You) – Nat King Cole Trio