CHOCOLATE PRALINE BOURBON BROWNIES

FOR THE BROWNIES:
3/4 cup sugar
1/2 cup unsalted butter, softened
1/2 cup plus 3 tbsp Jim Beam Kentucky Straight Bourbon Whiskey, divided use
1 (6 oz.) pkg semisweet 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 degrees F. 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 in greased 9-inch square baking pan.

Bake 25 minutes. at 350 degrees F or until knife inserted in center comes out wiht only a few moist crumbs attached. Remove pan to cooking rack 5 minutes.

Preheat broiler, positioning rack about 2-inches 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.

Makes 24 brownies
Source: Jim Beam Family Recipes for Holiday Entertaining