any reason to celebrate … Bourbon Pecan Chocolate Cheesecake Brownies

Last Friday was World Nutella Day and according to the internet, nearly every day of the year has something delicious attached to it, sometimes more than one per day, week and month. I’ve always been intrigued by these “food holidays” and wondered how they come to be. How does February become “National Cherry Month” when cherries really aren’t in season until June or July? Or who decides that February 7 is National Fettuccine Alfredo Day? And why? A little research revealed that one can petition various government institutions – local, state and federal – for special days. Individuals, trade associations or PR firms can file a petition to honor all sorts of things – industries, professions, even hobbies. There may even be duplicates, which is why there are two National Guacamole Days during the year, authorized at different levels of government. Which is good because as we all know, one Guacamole Day certainly isn’t enough. I really hope these petitions stay at the local level, as I hate to think of the POTUS taking time out from his/her day running the country to commemorate special events for guacamole, alfredo or cherries. I shudder at the thought.

I do have to say that running through the lists is rather entertaining as I didn’t know we needed designated days to appreciate certain things. For example, February 18 is “Drink Wine Day”. I thought that was every day but never the less, the lists are fascinating. Did you know that yesterday was Bagels & Lox Day, tomorrow is Peppermint Patty Day and today is National Cream Cheese Brownie Day? Oh, yes it is! So today let’s celebrate the beauty and deliciousness that is a cream cheese brownie, in all its glory.

Since it is February, a month I traditionally focus on all things chocolate, for this momentous occasion I took a classic Maida Heatter recipe for chocolate cheesecake brownies and gave them a little spin. I ditched the coconut, made a few other tweaks and most importantly, added bourbon, because as we all know nothing goes better with chocolate and pecans then bourbon. Right? Right.

Layer it all together and what comes out of the oven is heavenly. A layer of pecan studded brownies, moist and chocolately, topped with a creamy chocolate cheesecake layer, all infused with a smooth backnote of bourbon. They are quite delicious.

Speaking of Maida Heatter, you know about her right? She’s a national treasure with an impressive catalog of dessert books that are worth looking into. Nearly twenty years ago, I read this article in Saveur, became a fan and began collecting her books. Like Maida, I want to be the type of person who keeps brownies in her purse to hand out to unsuspecting people I meet on the street. How wonderful is that?

STRESS THERAPY BAKING FACTOR: GOOD FOOD FOR FAKE HOLIDAYS. Don’t get me wrong, I don’t typically need a special day to enjoy things but a reminder is always helpful. Brownies are always welcome treats but these up the game, just a little. Booze will do that. Snack on them as is or dress them up with a scoop of ice cream a drizzle of chocolate sauce for something over the top. Real or fake holiday, we must celebrate the day properly. If you’re so inclined, tomorrow is National Peppermint Patty Day and you can make these peppermint brownies also a Maida recipe, of course. You know, if the urge hits. Maybe you’ll load up your purse with both and make the neighborhood happy.

Seven years ago: Khachpuri
Six years ago: Fancy Valentine’s Day Cookies
Five years ago: Chocolate Churros, Mexican Hot Chocolate
Four years ago: Double Chocolate Alfajores, Chocolate Dulce de Leche Swirl Ice Cream
Three years ago: Chocolate Pear Clafouti
Two years ago: Buckwheat Blini
Last year: Flourless Chocolate Cookies

BOURBON PECAN CHOCOLATE CHEESECAKE BROWNIES  – adapted from Maida Heatter’s recipe here
Makes 16 brownies (roughly 2 ¼” x 2 ¼” each)

for the pecan brownie layer:
¾ cup roughly chopped pecan, toasted (2 ¼ ounces)
8 Tablespoons unsalted butter, (4 ounces/1 stick) + some for the pan
2 ounces unsweetened chocolate, chopped
¼ teaspoon kosher salt
1 cup sugar
½ teaspoon vanilla extract
1 Tablespoon bourbon
2 large eggs
⅓ cup unbleached all-purpose flour

for the chocolate cheesecake layer:
8 ounces cream cheese, at room temperature (1 package)
½ cup sugar
¼ teaspoon kosher salt
2 Tablespoons unsweetened cocoa powder
½ teaspoon vanilla extract
1 Tablespoon bourbon
2 large eggs
1 Tablespoon unbleached all-purpose flour

1. Adjust a rack one-third up from the bottom of the oven and preheat the oven to 350°
2. Line a 9”x9” baking pan with a criss-cross sling of foil and lightly grease with softened butter. Set aside.
3. For the brownie layer: Melt the chocolate and butter either in a double boiler or in the microwave (50% power, 1 ½ minute increments).
4. Off the heat, stir in the salt, sugar, vanilla and bourbon until combined.
5. Stir in the eggs one at a time.
6. Add the flour, then the pecans.
7. Turn the batter into the prepared pan and smooth the top. Set aside while you make the cheesecake layer.
8. For the cheesecake layer: in the bowl of a standing mixer fitted with the paddle attachment or with a hand mixer in a medium bowl, beat the cream cheese until smooth.
9. Add the sugar, cocoa powder, vanilla and bourbon; mix until smooth.
10. Add the eggs, one at a time, beating each until incorporated then mix in the flour.
11. Pour the cheesecake mixture over the top of the brownie layer. Smooth the top.
12. Bake for about 40 minutes until a toothpick gently inserted in the middle comes out clean.
13. Cool to room temperature, then wrap tightly in plastic wrap and refrigerate for several hours or overnight.
14. Unwrap and pull the brownies from the pan, using the foil sling. Remove the foil and place the brownies on a cutting board.
15. Cut as desired; I usually find 16 squares to be about right. Serve chilled. Well wrapped, the brownies will keep for at least a week.

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