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Decadent Dark Chocolate Bourbon Brownie Cake Recipe with Pecan Praline Topping

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A rich, fudgy dark chocolate brownie cake infused with bourbon and topped with a crunchy pecan praline, perfect for special occasions and last-minute desserts.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (packed, 100g) brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons bourbon (e.g., Maker’s Mark)
  • 1 cup (125g) all-purpose flour
  • ¾ cup (75g) unsweetened dark cocoa powder, sifted (Dutch-processed recommended)
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup (120g) chopped pecans, toasted
  • ½ cup (100g) light brown sugar
  • 3 tablespoons (43g) unsalted butter, melted
  • 2 tablespoons heavy cream
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Toast the pecans on a baking sheet for 6-8 minutes until fragrant. Let cool.
  3. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined and slightly glossy.
  4. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and bourbon.
  5. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula until no streaks remain. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. In a small saucepan, combine brown sugar, melted butter, heavy cream, and a pinch of salt. Simmer over medium heat, stirring constantly until sugar dissolves and mixture thickens slightly (3-5 minutes). Remove from heat and stir in toasted pecans.
  8. Spread the pecan praline topping evenly over the brownie batter in the pan.
  9. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. The topping should be bubbly and caramelized.
  10. Cool in the pan for at least 20 minutes before transferring to a wire rack.
  11. Slice into squares and serve slightly warm or at room temperature.

Notes

Use room temperature eggs for better batter texture. Sift cocoa powder to avoid lumps. Toast pecans carefully to avoid burning. Avoid overmixing batter to keep brownies fudgy. The praline topping firms up during baking even if runny before baking. Slightly underbaked center yields best fudginess. Can substitute bourbon with strong coffee or vanilla extract for non-alcoholic version. For gluten-free, replace flour with almond or gluten-free flour blend.

Nutrition

Keywords: brownie cake, bourbon brownie, dark chocolate dessert, pecan praline, fudgy brownies, holiday dessert, easy brownie recipe

Find it online: https://forkmila.com/decadent-dark-chocolate-bourbon-brownie-cake-recipe-with-pecan-praline-topping/