Dark Chocolate Bourbon Brownies are fudge brownies taken up a notch, with bourbon bringing its uniquely subtle flavor to the party. With a soft texture and chewy bite, these are boozy fudgy brownies for the win!
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[March, 2023: I've reworked the recipe and updated this post with all new pictures. Enjoy!]
Why this recipe works
- These are soft and fudgy brownies with deep, dark chocolate flavor
- The bourbon peeks out under the chocolate, lending an additional layer of flavor to the brownies
- By choosing different expressions of bourbon or whiskey, you can subtly change the brownie's flavor profile
When the Kentucky Derby rolls around, most people think of fast horses, fancy hats, and cool Mint Juleps. Me, I think of food and drink (naturally) – fried chicken, biscuits and gravy, Derby Pie (or Pecan Bars), and, of course, Kentucky bourbon.
However, you can do more with bourbon than just sip it (although that is a favorite pastime of mine). Baking with booze allows the flavors from a particular spirit to peek out under the main flavor of what you're baking, like with Kahlua Cake and Limoncello Cake. Since bourbon, scotch, and whiskey all have strong flavor profiles, they can stand up and be noticed, especially when baking a chocolate dessert.
Case in point, these Fudgy Dark Chocolate Bourbon Brownies are boss!
If you didn’t know that these fudge brownies contain bourbon (or another spirit), you might miss the subtlety and just proclaim these as “really good brownies,” and they are!
Rich and fudgy, with a deep chocolate flavor, these brownies have a subtle spicy undertone that lingers on the tongue underneath the chocolate, more so if your bourbon is of a higher proof.
The flavor profile changes as you select different bourbon expressions - using a peated whisky adds an earthy element, while a rye whiskey can add a nutty, caraway influence.
If you're looking for a more interesting rich and fudgy brownie, these are the best bourbon brownies that you'll ever have, no matter which bourbon you choose.
With their soft texture and chewy bite, these are boozy fudgy brownies for the win!
Recipe Ingredients
You'll need the following ingredients to make this bourbon brownie recipe:
Ingredient Notes
This fudge brownie recipe uses mostly pantry staples: flour, butter, eggs, pure vanilla extract, and salt.
These are bourbon brownies without any additions - no nuts, no chocolate chips, etc. We're keeping the spotlight the bourbon this time.
Chocolate: Perhaps the most important brownie ingredient to consider (besides the bourbon, that is) is the chocolate. Dark chocolate brings an intensity to the proceedings, and here it's used as both solid dark chocolate and as dark chocolate cocoa powder. You can tone down the intensity of the chocolate by using semisweet chocolate instead of dark chocolate and regular cocoa powder instead of the dark chocolate version.
Bourbon: Selecting the right bourbon is key for this bourbon brownie recipe. What kind of bourbon should you use? Like baking with wine, use whatever you like to drink! The subtle flavor from the bourbon or whisky will peek out under the chocolate, especially a peated whisky. Experiment with different versions of your favorite whisky or bourbon, or try a liqueur like Kahlua, an Irish cream whiskey (Baileys Irish Cream Brownies, anyone?), or your favorite spirit. Have fun!
You can adjust the amount of bourbon to suit your taste - the more you use, the more pronounced the flavor will be. Be aware - because we're not baking the brownies for a long time, not all the alcohol will bake out. This is an adults-only treat, and is not pregnancy- or kid-friendly.
If you want an alcohol-free brownie, you can substitute in strong coffee or espresso (which will give the brownies a subtle mocha flavor), or just leave it out altogether and increase the vanilla to 2 teaspoons.
Brown sugar: Using dark brown sugar instead of granulated sugar adds moistness, and the deep molasses tones complement the bourbon's flavor profile.
See the recipe card for a full list of ingredients and measurements.
How to make bourbon brownies
Step 1: Make the brownie batter
If the flour and/or the cocoa powder are lumpy, use a sifter to smooth them out. In a small bowl, whisk together the flour, cocoa powder, and salt (photo 1).
Melt the butter and chocolate in a microwave-safe bowl on High in 30 second bursts, about 1½ to 2 minutes (photo 2). Stir after each interval until the chocolate is melted.
Alternatively, combine the chocolate and the butter in a heavy saucepan and melt over Low heat, stirring until smooth. Remove the pan from the stove.
Allow the chocolate mixture to cool for 5 minutes. Stir in the dark brown sugar into the chocolate mixture, breaking up any lumps (photo 3).
Add the eggs, one at a time, stirring until they're fully mixed in. Stir in the bourbon and vanilla (photo 4).
Fold the flour mixture into the chocolate mixture and stir until just combined (photo 5). Don't over-mix the brownie batter - you don't want to develop the gluten in the flour.
Step 2: Bake the brownies
Spray a 9- x 9-inch baking pan with baking spray, then line with parchment paper, letting it overhang on two sides. If desired, clip the sides of the parchment paper to the pan with binder clips - this will help keep the paper out of the brownie batter as it bakes.
Pour the batter into the prepared baking pan. Bake the brownies at 350˚F for 25 to 28 minutes, or until a cake tester inserted in the center comes out clean or with a few crumbs attached (photo 6).
Cool the brownies completely in the pan on a wire rack for about 30 minutes.
Step 3: Cut the brownies
Just before cutting, chill the brownies in the freezer for 10 minutes. Carefully lift the brownies out of the pan using the parchment paper as a sling. Place the slab on a cutting board.
Cut the brownies into 16 2- x 2-inch squares with a pizza cutter or a sharp knife, wiping the blade between cuts as needed (photo 7).
Storage instructions
Homemade brownies are best the day they're made, and can be stored in an airtight container on the counter for up to 3 days. They also freeze well for later snacking if you tightly wrap them and use an airtight bag or container.
How to bake brownies in a cast iron skillet
I had a reader ask me, "Can this fudgy brownie recipe be baked in a cast-iron skillet?" The answer is yes, with a couple of caveats. According to The Kitchn, you need to grease the skillet with a pastry brush, and coat it with flour (or for this chocolate brownie recipe, cocoa powder).
The baking time may be shorter, depending on the size, shape, and your oven's true temperature, so testing the doneness with a cake tester will be important. Remember, you don't want to over-bake brownies - especially if you want to retain that soft texture. And loosening the sides of the item as soon as it comes out of the oven with a butter knife helps to keep the baked good from sticking.
Do you preheat a cast iron pan before baking? The answer is - maybe. If what you're making is going to have a crispy crust, like skillet cornbread, then go ahead and heat the pan while you're heating the oven. If you're after a lighter, more delicate crust, then pour the batter into the unheated pan.
Questions asked and answered
Here are some questions you might have...
When a brownie recipe has a higher fat-to-flour ratio, then the brownie doesn't rise as much giving that fudgy texture to the brownie. Also, the less baking powder and eggs used, the fudgier the brownie will be. A cakey brownie recipe will use more flour, eggs, and baking powder in its batter.
If you want an alcohol-free fudge brownie, you can substitute strong coffee or espresso (which will give the brownies a subtle mocha flavor) for the bourbon, or try one of my other brownie recipes instead.
I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L’chaim! Cheers!
- Tammy
More recipes featuring chocolate to try
Recipe
Fudgy Dark Chocolate Bourbon Brownies
Ingredients
- ½ cup all-purpose flour
- 3 tablespoons dark chocolate cocoa powder, sifted, see Recipe Notes
- ½ teaspoon kosher salt
- 4 ounces dark chocolate, chopped (⅔ cup), see Recipe Notes
- ½ cup unsalted butter, cubed
- 1 cup dark brown sugar
- 2 large eggs, at room temperature
- 3 tablespoons bourbon, see Recipe Notes
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 °F. Spray a 9- x 9-inch baking pan with baking spray, then line with parchment paper, letting it overhang on two sides. If desired, clip the sides of the parchment paper to the pan with binder clips to keep the paper from falling into the batter as the brownies bake.
- If the flour and/or the cocoa powder are lumpy, use a sifter to smooth them out. In a small bowl, whisk together the flour, cocoa powder, and salt.
- Melt the butter and chocolate in a microwave-safe bowl on High in 30 second bursts, about 1½ to 2 minutes. Stir after each interval until the chocolate is melted. Alternatively, combine the chocolate and the butter in a heavy saucepan and melt over Low heat, stirring until smooth. Remove the pan from the stove.
- Allow the chocolate mixture to cool for 5 minutes. Stir in the dark brown sugar into the chocolate mixture, breaking up any lumps. Add the eggs, one at a time, stirring until they're fully mixed in. Stir in the bourbon and vanilla.
- Fold the flour mixture into the chocolate mixture and stir until just combined. Don't over-mix the brownie batter - you don't want to develop the gluten in the flour.
- Pour the batter into the prepared baking pan. Bake the brownies for 25 to 28 minutes, or until a cake tester inserted in the center comes out clean or with a few crumbs attached. Cool the brownies completely in the pan on a wire rack for about 30 minutes.
- Just before cutting, chill the brownies in the freezer for 10 minutes. Carefully lift the brownies out of the pan using the parchment paper as a sling. Place the slab on a cutting board.
- Cut the brownies into 16 2- x 2-inch squares with a pizza cutter or a sharp knife, wiping the blade between cuts as needed. Serve and enjoy!
- Storage instructions: Homemade brownies are best the day they're made, and can be stored in an airtight container on the counter for up to 3 days. They also freeze well for later snacking if you tightly wrap them and use an airtight bag or container.
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