Shelly's Recipe

CHOCOLATE PRALINE BOURBON BROWNIES

Category: Brownies/Blondies

For The Brownies
3/4 cup sugar
1/2 cup unsalted butter, softened
1/2 cup plus 3 tbsp bourbon whiskey, divided use
1 (6 oz.) pkg semi-sweet chocolate chips
2 large eggs
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped peanut brittle

For the praline topping:
1 1/2 tbsp unsalted butter
1/3 cup brown sugar, firmly packed
3 tbsp heavy whipping cream
1/2 cup pecan halves

TO MAKE THE BROWNIES: Preheat oven to 350. Grease 9-inch square baking pan. Combine sugar, butter, and 1/2 cup Jim Beam in medium saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture bubbles. Remove from heat; stir in chocolate chips until melted. Let cool 5 minutes. Beat in eggs. Add flour, baking soda, and salt. With whisk, stir until blended. Stir in peanut brittle. Spread batter baking pan. Bake for 25 minutes or until knife inserted in center comes out with only a few moist crumbs attached. Remove pan to cooking rack 5 minutes. Preheat broiler, positioning rack about 2inch from heat source.

While brownies are baking, prepare topping: Combine butter, brown sugar, and cream in small saucepan over medium high heat. Stir until smooth and slightly thickened. Add the remaining 3 tbsp Jim Beam, stirring until slightly thickened, about 5 minutes. Place pecan halves decoratively on top of brownies. Drizzle topping over pan. Place in broiler, watching carefully, 1 to 2 minutes, until top is bubbling but not burning. Cool brownies completely before cutting.