Bourbon Pecan Brownies with White Chocolate Frosting
Source: The 55 Best Brownies in the World
Makes: 16

7 ounces semisweet chocolate
1/2 cup unsalted butter
2 large eggs
1/4 cup sugar
1/4 cup bourbon or to taste
1 teaspoon vanilla
1/4 cup flour
1/4 teaspoon baking powder
dash salt
1 cup chopped pecans, toasted lightly

White Chocolate Frosting
3 ounces white chocolate
1 tablespoon unsalted butter
1 cup confectioners' sugar
3 tablespoons milk

Preheat oven top 350F.

Melt 5 ounces of the semisweet chocolate and the butter in a saucepan, until smooth. Remove from heat and set aside to cool completely.

In a large bowl, beat together eggs and sugar until mixture is thick and pale. Beat in bourbon and vanilla. Set aside.

Sift together flour, baking powder and salt. Add to egg mixture, combining well. Stir in chocolate mixture and pecans.

Pour batter into the middle of a greased and floured 8-inch square baking pan.

Bake for 30 minutes or until brownies pull away from sides of pan. Remove from oven and let cool on a rack.

Spread Frosting over top. Remove brownies from pan, cut into 2-inch squares. Place on a lightly greased baking sheet. Melt remaining 2 ounces semisweet chocolate and drizzle on tops and sides of brownies.

White Chocolate Frosting:
Melt chocolate and butter in a saucepan, stirring until mixture is smooth. Remove from heat and let cool completely. Whisk in sugar. Slowly whisk in milk until frosting develops desired spreading consistency.