Ingredients:

• 1/2 cup of butter (browned)

• 1 cup light brown sugar

• 2 - 4 ounces of bourbon (I used Buffalo Trace)

• 1 teaspoon of vanilla extract

• 1 egg plus 1 egg yolk

• 1 cup of all-purpose flour

• 1/2 teaspoon of cinnamon

• 1/4 teaspoon of salt

• 1/2 cup of toasted pecans, roughly chopped

• 1/2 cup of dark chocolate chips

Directions:

1. Brown butter over medium heat in a small sauce pan.

2. Coat pecans in a teaspoon of butter and sprinkle with salt. Toast on a baking sheet at 350 degrees for 5 minutes.

3. Once cooled, combine brown butter, light brown sugar, egg and egg yolk, vanilla, and bourbon in a large mixing bowl.

4. Fold in flour, cinnamon, and salt until just combined.

5. Fold in the cooled toasted pecans and chocolate.

6. Pour batter into a greased 8x8 baking pan and bake at 350 degrees for 24 - 27 minutes.

7. Allow brownies to cool completely and set before removing from baking pan.

8. Enjoy with your favorite glass of bourbon. I recommend a higher proof bourbon like Bookers that will cut through the rich sweetness of the brownie! The nuttiness of the Bookers will pair perfectly with the toasted pecans.

Note: Don’t grab the dustiest bottle in your liquor cabinet that you never drink for this recipe. Remember that the dish is only as good as the ingredients you use, so go for your everyday sipper!