Ingredients

• 1 cup sweet cream butter
• 4 ounces unsweetened baking chocolate
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 3 large eggs
• 2 teaspoons bourbon
• 1 teaspoon Madagascar bourbon vanilla extract
• 2 cups white sugar
• 1 cup chopped pecans , Optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool completely, 10 to 15 minutes.
3. 3 Sift flour, baking powder, and salt together into a bowl; set aside.
4. 4 Beat eggs in the bowl of a stand mixer fitted with the paddle attachment or in a separate large bowl with an electric mixer until light yellow. Beat in bourbon and vanilla extract; gradually beat in sugar until well blended. Beat in butter-chocolate mixture. Stir in flour mixture until combined, scraping down the sides of the bowl as needed; fold in pecans. Spread batter into the prepared pan.
5. 5 Bake in the preheated oven until edges have started to pull away from the sides of the pan, 30 to 35 minutes. Cool completely on a wire rack.

Nutrition per serving