• 18.4 oz Brownie mix
• ½ cup Canola oil
• 2 eggs
• ¼ cup water
• ½ cup packed brown sugar
• ½ cup light corn syrup (I used agave syrup, or you can use light maple syrup or honey)
• 2 eggs
• 1TBS bourbon (hey that’s what the recipe said but I used 2TBS)
• 2 tsp vanilla extract
• ½ tsp fine sea salt
• ¼ cup cooled melted butter
• 2 cups pecan halves
• Whipped Cream garnish

Preheat oven to 350.Line bottom of 9-inch springform pan with foil and coat generously with cooking spray.

For brownie layer, whisk together brownie mix, oil, eggs and water in a medium bowl and spread batter in prepared pan. Bake until a toothpick comes out clean 35-40 minutes.

Meanwhile, whisk together brown sugar, corn syrup, eggs, bourbon, vanilla and salt in a medium bowl. Slowly whisk in butter until well combined. Stir in pecans until coated in filling. Gently pour over baked browning and use a spatula to make an even layer.

Bake until center is set,30-35 minutes. Transfer to a wire rack and let cool completely, about 2 hours. Carefully removes sides of springform pan, then remove brownie from foil. Cut into 16 slices and garnish with whipped cream to serve.

NOTE: Make it a day before – what a difference in taste!