BOURBON-PECAN BROWNIES
Makes 9
8 ounces bittersweet chocolate, chopped
¾ cup unsalted butter, cubed
1 cup granulated sugar
¾ cup firmly packed light brown sugar
1¼ cups all-purpose flour
3 tablespoons unsweetened cocoa powder, sifted
¾ teaspoon kosher salt
4 large eggs, room temperature and lightly beaten
3 tablespoons bourbon
1 teaspoon vanilla extract
1 cup roughly chopped toasted pecans
Garnish: flaked sea salt
1. Preheat oven to 325°. Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off heat, and whisk in sugars until well combined. (Mixture will not be completely smooth.) Remove from
