Chocolate praline bourbon brownies

24 Brownies

Ingredients

Quantity Ingredient
-Sue Woodward
¾ cup Sugar
½ cup Unsalted butter
½ cup Jim Beam Kentucky Straight Bourbon Whiskey
1 pack 6-oz. semisweet chocolate chips
2 larges Eggs
1¼ cup Flour
½ teaspoon Baking soda
½ teaspoon Salt
1 cup Peanut brittle; chopped
1½ tablespoon Unsalted butter
⅓ cup Brown sugar; firmly packed
3 tablespoons Heavy whipping cream
3 tablespoons Jim Beam Kentucky Straight Bourbon Whiskey
½ cup Pecan halves

Directions

BROWNIE

PRALINE TOPPING

Brownies - combine sugar, butter, and Jim Beam in med. saucepan. Cook over med. heat, stirring occasionally, until butter is melted and mixture bubbles. Remove from heat; stir in chocolate chips until melted. Let cool 5 mins. Beat in eggs. Add flour, baking soda, and salt. With whisk, stir until blended. Stir in peanut brittle. Spread batter in greased 9" square baking pan. Bake 25 mins. at 350~ or until knife inserted in center comes out wiht only a few moist crumbs attached. Remove pan to cooking rack 5 mins. Preheat broiler, positioning rack about 2" from heat source.

While brownies are baking, prepare topping. Combine butter, brown sugar, and cream in small saucepan over med. high heat. Stir until smooth and slightly thickened. Add Jim Beam, stirring until slightly thickened, about 5 mins. Place pecan halves decoratively on top of brownies. Drizzle topping over pan. Place in broiler, watching carefully, 1 to 2 mins., until top is bubbling but not burning. Cool brownies completely before cutting.

Source: Jim Beam Family Recipes for Holiday Entertaining

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