1 tbsp melted butter, to grease
½ cup caster sugar
75 g butter
2 tbsp water
150 g dark cooking chocolate, chopped
1 tsp vanilla extract
⅔ cup plain flour
¼ tsp baking powder
¼ tsp salt
2 to 3 tbsp bourbon
½ cup chopped pecans, toasted
50 g dark cooking chocolate, to drizzle
60 g butter, softened
1½ cup icing sugar
1 tbsp bourbon or milk
¼ cup vanilla extract
- Preheat oven to 180°C. Grease a 20 x 20 x 5cm slice tin; set aside. Put sugar, butter and water in a medium saucepan. Stir over medium heat just until boiling. Remove from heat.
- Stir in chocolate until melted. Add eggs and vanilla, beating with a wooden spoon until just combined. Stir in flour, baking powder and salt, then stir in pecans. Pour batter into prepared tin, spreading evenly.
- Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean and the edges start to pull away from sides of tin. Put tin on a wire rack. Brush the top of the brownies with bourbon while still hot. Allow to cool completely.
- To make bourbon frosting, put butter in the medium bowl of an electric mixer and beat on medium to high speed for 30 seconds. Gradually add sugar, beating well. Beat in bourbon or milk and ¼ teaspoon vanilla. If necessary, beat in enough milk, 1 teaspoon at a time, to make a spreadable frosting. Spread over brownies. Top with drizzles of melted chocolate and sprinkle with pecans, if desired. Cut into squares. Serve.