{"id":5533,"date":"2011-12-27T13:02:36","date_gmt":"2011-12-27T21:02:36","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=5533"},"modified":"2016-10-20T10:47:33","modified_gmt":"2016-10-20T17:47:33","slug":"nuts-do-belong-in-brownies-bourbon-pecan-pie-brownies","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/nuts-do-belong-in-brownies-bourbon-pecan-pie-brownies\/","title":{"rendered":"Nuts DO Belong in Brownies: Bourbon Pecan Pie Brownies"},"content":{"rendered":"

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All my life I’ve been a firm believer that nuts have no place in brownies. Full stop. Brownies are brown because of chocolate (or cocoa). Today I’m revising that to walnuts have no place in brownies, because pecans, well pecans are unbelievable in brownies. I have Jessica at How Sweet It Is<\/a> to thank for the realization because of these Bourbon Pecan Pie Brownies<\/a>.
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\nI have a brownie recipe that I’ve loved since I was a kid that came from some long gone brownie cookbook. I made it so many times that it was committed to memory. Of course, making brownies is a little like riding a bike, so when it’d been a few years since I’d made them, I had to approximate the baking powder and salt. I still love these brownies. So I took Jessica’s bourbon pecan pie topping, cut the recipe in half to accommodate an 8×8 square pan and went straight to the kitchen to whip up a batch.\"\"<\/a><\/p>\n\t\r\n\t

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Bourbon Pecan Pie Brownies<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t