Bacon Bourbon Brownies

I'm hardly the first to alight at bacon brownies, but I decided to borrow a step from the bourbon balls I'm often rolling up 'round this time of year for holiday party purposes. A double-soak — once pre and once mid-toasting of a half cup of pecans in bourbon, and a swap-in of the nut-infused bourbon for the traditional vanilla brings a slightly tipsy edge to a deeply fudgy brownie. A grind of fresh black pepper (inspired by a Chanterelle Staff Meals brownie recipe, which credited the technique to Maida Heatter) strums the palate to life; a subtle note of smoked salt lets the bolder bacon sing.