Let's check out our motley crew:
3/4 cup of self-rising flour
6 tablespoons sweet butter
3 ounces baking chocolate
3/4 cup sugar
1 cup chopped pecans
1 teaspoon vanilla
2 ounces Maker's Mark
Melt the butter and chocolate in the top of a double boiler. I used the microwave with good results, checking/stirring the mixture after every 20 seconds or so. After it is melted stir in the sugar, eggs, nuts, vanilla, flour, and whisky. Mix well and don't eat too much of that whisky infused batter.
Preheat you oven to 350 degrees. Pour better into a greased 8x10 inch pan. Bake for approximately 25 minutes, or until firm. I used a very ancient Glassbake pan with good results.
Meanwhile, try not to hit the whisky bottle too hard so that you will have enough left to make some glaze. You will need:
1 cup powdered sugar
1 1/2 teaspoons boiling water
1/12 teaspoons whisky
1/8 teaspoons vanilla
Combine all ingredients and stir until smooth. Brush on or pour over brownies.
The flavor of these brownies is delicious. I baked them for the prescribed 25 minutes and they came out cake-like. I prefer my brownies a bit softer and in the future will cut down the baking time a bit.