13 tbsp butter, no substitutes
6.5 oz unsweetened chocolate, coarsely chopped
1.5 cups cake flour, sifted
3/4 tsp baking powder
1.2 tsp Salt
2 cups sugar
1.25 tsp Louisa's or to taste
1.25 cups pecans, soaked in Louisa's
Soak pecans in Louisa's Liqueur for at least 2 hours before starting the brownies. Can be soaking up to a week in advance depending on how strong you want for flavor (I recommend putting pecans into a bowl, or baking dish and covering entirely with Louisa's).
Grease a 9x13 inch baking dish, set aside.
In a small heavy saucepan, heat the butter & chocolate over low heat, stirring constantly until chocolate is melted and smooth. Allow to cool slightly (Alternately, this step can be done in the microwave in 15-30 second increments.)
Sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed for 5 minutes, or until lemon colored and fluffy. Scrape the sides of the bowl occasionally.
Add cooked chocolate mixture and the Louisa's. Beat on low until combined.
Add flour, mix on low until combined scraping sides of bowl.
Stir in pecans.
Spread the batter into prepared pan. Bake in a 325° oven for about 30 minutes or until set and a toothpick inserted in the middle comes out clean.
Cool in pan on a wire rack. Makes ~15 servings
Chef: Heather Neal