Remember how I was relegated to the task of simple green beans for Thanksgiving?

And how I opted to rebel, carrying with me to the feast my own supply of holiday goodness?

Well, here they are.

Chocolate Bourbon Pecan Brownies, made with extra love and extra Bourbon Candied Pecans.

Chocolate Bourbon Pecan Brownies

2 cups Bourbon Candied Pecans, divided
12 Tbs. butter, cut into 1″ pieces
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chips
1/2 cup natural cocoa powder
1 cup all purpose flour
3/4 cup sugar
3/4 cup brown sugar packed
2 large eggs
1 tsp. vanilla extract
1/2 tsp. sea salt

Preheat oven to 350F and line a 9×9  baking pan with parchment paper.

Combine butter and 1/2 cup semisweet chocolate chips in a large, microwave-safe bowl.  Microwave for 30 seconds.  Stir well, microwave for another 15 seconds and then stir well again.  Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.

Stir in the cocoa powder, flour, and sugar until well combined. Whisk the eggs into the batter until completely emulsified. Stir in the vanilla, salt, and finally the dark chocolate chips.

Line the parchment paper with an even sheet of 1 cup of the Bourbon Candied Pecans. Top with the chocolate batter. Sprinkle the remaining 1 cup of Bourbon Candied Pecans evenly atop the batter.
Bake at 350 for 45-60 minutes, until fully set and an inserted toothpick comes out clean from the center.

Allow to cool completely before lifting the parchment from the pan and cutting.

Serve with Butter Pecan Bourbon Ice Cream, or better yet, Caramel Bourbon Ice Cream.