These are Bourbon Pecan Brownies Not for the faint of heart. These are a rich, fudgy brownie recipe filled with pecans and amplified with chocolate flavor thanks to a little bourbon baked right inside. The texture is dense and chewy, with so much flavor!
Try this Brown Butter Chocolate Chip Cookies and mine Butterscotch Pudding Next made with (or without) bourbon. You might like this fudge Bailey's Brownies With Irish cream!
Why You'll Love These Bourbon Pecan Brownies
A dash (or two) of bourbon whiskey brings out the delicious, toasty flavor in my favorite fudgy brownies. These Bourbon Pecan Brownies are rich and chocolatey, with a splash of bourbon whiskey that makes the flavors pop. Optional, but totally recommended! Here's why you need to make a batch ASAP:
- They are so easy to make! This brownie batter is quick and only requires a few simple baking ingredients. Place a warm pan of brownies on the counter within an hour.
- Every bite is super fudgy. A little bourbon goes a long way toward the perfect rich, chewy and chocolatey brownie. The whiskey flavor is not strong at all, but it makes the chocolate flavor shine.
- They're packed with nut crunches. The combination of chocolate and pecans is irresistible, but you can use any nut you like. I also couldn't resist adding Chocolate chips Melty, chocolate pockets in messy brownies in the mix? Yes!
- You'll want to do them all the time. These brownies are great for potlucks and the holidays (nothing says “good cheer” like a boozy brownie!) Serve them up or top them with ice cream. Caramel sauce For a decadent after dinner treat.
Materials you will need
Here are some notes on the ingredients for these Bourbon Pecan Brownies. Scroll down to the recipe card at the bottom of the post for a printable list with the full amounts you'll need.
- Butter and sugar – I use regular granulated sugar and unsalted butter, but salted butter works too. You can just skip the added salt.
- egg – These can be at room temperature.
- Cocoa powder – My favorite is Hershey's unsweetened natural cocoa powder. You can use Dutch-processed cocoa powder for even fudgier brownies.
- bourbon – Choose your favorite bourbon whiskey. If you don't have bourbon, you can also use brandy or dark rum. Or, if you want to avoid alcohol altogether, go ahead and give it up.
- Chocolate chips – No brownie is complete without a handful or two of melted chocolate chips! You can use semi-sweet, dark, or white chocolate chips or chopped chocolate.
- pecan – Chopped pecans give these brownies a nice crunch and the flavor pairs well with the bourbon and chocolate. I sometimes like to toast the almonds for more flavor.
Can you taste the bourbon in this brownie?
Bourbon These brownies are espresso or coffee a Chocolate cake: You don't actually taste it, but it helps increase the discomfort. That's the beauty of bourbon in these pecan brownies. If you know it's there, the flavor is there, otherwise, it just gives the chocolate a boost.
How to Make Bourbon Pecan Brownies
Ready to make some brownies? Follow the steps below. You will find printable instructions on the recipe card with complete recipe details.
- Heat the butter and sugar. You'll start by dissolving the sugar in melted butter on the stove. Once it hits 120ºF, remove from heat.
- combine Meanwhile, whisk the eggs with the cocoa powder. Baking powderAnd salt, followed by a splash of bourbon. Stir in your warm butter mixture, then add the flour.
- Stir in add-ins. Finally, gently fold in the chocolate chips and pecans.
- Bake. Pour the brownie batter into a lined 9×13″ baking pan. Bake at 350ºF for 28-32 minutes. These brownies can cool completely in the pan. Then, lift them out and slice!
More tips and variations
- Line up the pan. with pan line Parchment paper Before you add your brownie batter. Cleanup is quick, and it makes it easier to lift the brownies out of the pan.
- Cool the brownies completely. Cutting the brownies while they're still hot can cause them to fall apart, or they'll come out of the pan gooey (and not the good kind of gooey). I'll even let these brownies rest in the pan overnight before taking them out. That way, I know they are 100% cool and ready to cut.
- Use a sharp knife. A bench scraper also works well if you have one. For clean slices, run the blade under warm water, wipe it dry, and then slice. Clean the knife again before each cut for best results.
- go halfway When it comes to cocoa powder, I like to use natural cocoa powder because I find that Dutch-processed cocoa powder makes the brownies too dark. If you like the messiness of dark cocoa powder but don't want an almost black brownie, you can use half regular cocoa and half Dutch-processed. All flavors and brownies stay brown!
How to save
- to save These Bourbon Pecan Brownies are good to store at room temperature, just be sure to keep them airtight. They will keep their freshness for up to 3 days.
- to freeze You can freeze these brownies airtight for up to 2 months. Defrost them at room temperature before serving.
More fudgy brownie recipes
description
Bourbon Pecan Brownies Rich, messy, and a little drunk! Feel free to leave out the whiskey if it's not your thing, or add extra if you like the taste.
- 1 cup Unsalted butter
- 2 1/4 cups granulated sugar
- 4 big egg
- 1 1/4 cups unsweetened cocoa powder
- 1 tsp Baking powder
- 1 tsp kosher salt
- 3 tbsp bourbon
- 1 1/2 cups All-purpose flour
- 1 cup Semi-sweet chocolate chips
- 1 cup chopped pecans
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and coat with nonstick spray. Set aside.
- through a saucepan On medium heat, melt the butter. Once melted, add the sugar and stir constantly until the sugar is combined and begins to dissolve and become glossy, but not bubbly. The temperature should reach 120°F. Remove from heat.
- Whisk together eggs, cocoa powder, baking powder, salt and bourbon in a large bowl. The mixture will be very thick. Add the warm butter mixture and continue whisking until mostly smooth.
- Using a rubber spatula or wooden spoon, stir the flour until combined, about 50 strokes. Add the chocolate chips and pecans and stir until evenly combined.
- Spread the brownie batter into the prepared pan and bake for 28 – 32 minutes, or until a toothpick inserted 2-inches from the edge of the pan comes out clean.
- Allow the brownies to cool completely in the pan before removing using parchment paper and transferring to a cutting board for slicing.
Note
- Store airtight at room temperature for up to 3 days for best freshness.
- Freeze airtight for up to 2 months for optimal freshness. Thaw at room temperature.
