Pecan Brownie

Ingredients:

Brownie layer

• 4 large eggs
• 1 and 1/4 cups unsweetened cocoa powder
• 1 tbsp pure vanilla extract
• 1 teaspoon of salt
• 1 teaspoon baking powder
• 1 tsp instant espresso
• 220 g butter
• 2 and 1/4 cups granulated sugar
• 1.5 cups premium flour
• 1 tbsp. semi-sweet chocolate granules

Pecan layer

• 3/4 cup firmly packed light brown sugar
• 0.5 cup light corn syrup
• 55 g butter, melted
• 1 tbsp pure vanilla extract
• 0.5 tsp salt
• 2 large eggs
• 1 tbsp bourbon (optional)
• 3.5 cups coarsely chopped pecans

Preparation:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking sheet with parchment paper, leaving a 2-inch overhang on both sides. Spray the parchment paper with cooking spray.
2. Brownie layer:
   
   In the bowl of a stand mixer, combine the eggs, cocoa powder, vanilla extract, salt, baking powder, and espresso powder, if using. Beat with the paddle attachment on medium-low speed until smooth, about 2 minutes.
3. In a small saucepan over medium heat, melt the butter. Add the sugar and stir until completely melted, 2-3 minutes. Add the melted butter mixture to the bowl and stir on medium-low speed until the batter is smooth and glossy, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, stirring until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownies are set, 32-34 minutes.
4. Pecan layer:
   
   While the brownies are baking, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, salt, eggs, and bourbon, if using, in a medium bowl until the sugar dissolves. Add the pecans and stir until the nuts are completely coated.
5. Spoon the nut mixture over the baked brownie, carefully spreading it all the way to the edges with a spoon or spatula. Bake until set and golden brown, 30-35 minutes. Let cool completely, about 3 hours, then cut into 9 squares.