Manhattan Brownies

straight up the neatest cocktail-inspired brownies. No glass required.

Ingredients

Brownies:

6 tablespoons unsalted butter

200 g (1 cup) granulated sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla

64 g (1/2 cup) all-purpose flour

50 g (1/2 cup) Dutch process cocoa powder, sifted

1/2 teaspoon kosher salt

2 1/2 tablespoons bourbon

2 teaspoons orange zest

Chocolate Cherry Ganache:

150 g fresh cherries, pitted

25 g (2 tablespoons) sugar

2 tablespoons bourbon

100g semisweet chocolate (60%)

100g milk chocolate

3 tablespoons butter

Bourbon Glazed Pecans:

65g (1/2 cup) pecans, coarsely chopped

1 tablespoon bourbon

1 tablespoon coconut sugar

1/4 teaspoon cinnamon

1 tablespoon orange zest

1 teaspoon vanilla

¼ teaspoon sea salt

Bourbon Soaked Cherries:

115 g (1/2 cup) fresh cherries

2 ounces bourbon

Garnish (optional): dried orange slices

Instructions:

1. To make the brownies, preheat oven to 350ºF. Lightly grease an 8-by-8-inch baking pan, and line with parchment paper. Lightly grease the parchment paper. Set aside.

2. Melt butter in a small saucepan over medium heat. Once melted, add sugar and stir. When the sugar has melted and mixture just starts to bubble, remove from heat and cool. Once cool, pour into the bowl of a stand mixer fitted with the paddle attachment.

3. Add egg, egg yolk and vanilla, and mix on medium-high speed for 3 minutes.

4. Add cocoa powder and salt and mix on low speed until combined. Add flour, and mix until just incorporated, scraping down the sides of the bowl and the beater as needed. Add bourbon and orange zest and stir just until smooth.

5. Spread batter into an even layer in prepared baking pan.

6. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.

7. Remove from oven and let cool slightly.

8. Make the ganache by combining the cherries, sugar, and bourbon in a high-speed blender. Blend until smooth. Strain through a fine mesh sieve into a small saucepan. Bring mixture to a boil, then lower heat and simmer 2 minutes.

9. Place chocolate and butter in medium bowl. Pour hot cherry mixture over chocolate and stir until melted and smooth.

10.  Pour ganache over slightly warm brownies, and smooth into an even layer with an offset spatula. Allow to set at room temperature for at least one hour.

11. In the meantime, make the glazed pecans. Preheat oven to 350ºF. Combine all ingredients in a small bowl and stir until well coated. Spread into an even layer on a baking sheet lined with parchment paper. Bake 10-14 minutes, careful not the burn. Remove from oven and cool completely.

12. For the soaked cherries, place the cherries in a shallow bowl or dish and cover with bourbon. Soak at least 30 minutes.

13. Once the ganache has set, remove brownies from the pan by carefully lifting the sides of the parchment paper.

14. To serve, garnish brownies with the glazed pecans, soaked cherries, and dried orange slices, as desired. Cut into 16 squares, and enjoy!