Recipe: Upstairs at the Pudding Bourbon Brownies (thick and rich)

UPSTAIRS AT THE PUDDING'S BOURBON BROWNIES

"These thick, rich, perfectly undercooked brownies are served at Upstairs at the Pudding, one of Cambridge's legendary restaurants. Rumor has it that when Goldie Hawn comes to town, she leaves with a batch of these. After making them just once, I knew why. My addition is the optional pecan topping."

3/4 cup (1 1/2 sticks) unsalted butter
4 ounces bittersweet or semisweet chocolate
3 eggs, at room temperature
1 1/2 cups sugar
2 tablespoons bourbon
1 cup all-purpose flour
Pinch kosher salt
1 cup chopped pecans (optional)

Preheat the oven to 350 degrees F. Lightly grease a 9-inch-square pan.

Place the butter and chocolate in a small saucepan over the lowest possible heat and cook until almost all the chocolate has melted. Take off heat, stir until smooth.

Place the eggs and sugar in the bowl of a mixer fitted with a paddle and mix until thick and creamy. Add the bourbon and mix well. Add the chocolate mixture to the eggs and mix to combine. Scrape down the sides of the bowl, add the flour and salt, and mix until just combined. Do not overmix.

Spoon into the prepared pan and top with the pecans, if using.

Transfer the pan to the oven and bake until a tester comes out with a few crumbs attached, about 25 minutes. Cool in the pan and cut into 16 bars

Makes 16 bars
Source: The Bake Sale Cookbook by Sally Sampson