• Preheat oven to 350℉ and grease an 8-inch square cake pan.
• In a medium-sized saucepan, add sugar, butter, and water.
• Cook over medium heat until the mixture just comes to a boil.
• Remove from heat and stir in the chocolate, stirring until chocolate is melted and the mixture is smooth.
• Beat in the eggs, vanilla, and whisky, until smooth.
• Stir in flour, baking soda, and salt until combined.
• Pour into the prepared pan, and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the edges are starting to pull away from the sides of the pan.
• Remove from oven and allow to cool in the pan on a cooling rack for 30 minutes, or until completely cooled.

Frosting

• Beat the butter until smooth.
• Slowly beat in the confectioner's sugar until smooth.
• Stir in the whisky until well combined.
• Spread the frosting evenly over brownies that are completely cooled.
• Top with chopped pecans.
• Cut into 9 squares and serve.