Preheat your oven to 350 F

Coarsely chop the pecans and arrange on a baking sheet. Bake for 3-5 minutes until lightly toasted. Set aside and cool.

In a small saucepan over medium heat, melt butter. Cook butter, stirring frequently (swirling the pot also works well), until a deep golden color develops. There will be little bits and pieces in the butter that will turn brown, but make sure they don't burn!! The butter should take on a nutty sort of flavor, and this should take around 7-8 minutes. Immediately pour brown butter into a heat-proof mixing bowl, scraping all the bits into the bowl.

Add the brown sugar to the butter and mix well. Add the egg and bourbon and mix. In a separate bowl, combine flour, baking soda, baking powder and salt. Add into the butter mixture and mix well. Stir in the toasted pecans.

Spray an 8 X 8" baking pan with non-stick spray. Pour the batter into the pan, spreading evenly. Bake at 350 F for 20 minutes, until a toothpick comes out clean. These are good undercooked slightly, so I recommend erring on the side of less-cooked.