There’s something wonderfully decadent about a brownie that’s rich, fudgy, and kissed with the warmth of bourbon.
These Bourbon Brownies blend browned butter, dark brown sugar, and a splash of bourbon into a tender, chocolate-studded bar, finished with crunchy pecans and a sprinkle of flaky sea salt. Every bite is pure indulgence.
Why You’ll Love This Recipe
Deep, nutty flavor — browned butter and pecans add layers of toasty richness
Warm spice note — a touch of cinnamon complements the bourbon’s warmth
Fudgy texture — underbaked center keeps them irresistibly chewy
Easy to customize — swap pecans for walnuts or add espresso powder for depth
Show-stopping finish — a light sprinkle of flaky sea salt elevates every bite
What You’ll Need (Ingredient Highlights)
Browned butter — brings caramelized, nutty complexity
Light brown sugar — imparts moistness and molasses depth
Bourbon — adds a warm, boozy aroma (or substitute vanilla extract)
Eggs & yolk — create a glossy, fudgy crumb
Flour & spices — all-purpose flour, cinnamon, and salt for balance
Toasted pecans — crunchy texture and buttery flavor
Semi-sweet chocolate chunks — pockets of melty richness
Flaky sea salt — optional finishing touch for contrast
Pro Tips Before You Start
Brown your butter carefully — watch for golden foam and a nutty aroma; don’t let it burn.
Room-temperature eggs blend more smoothly into the batter.
Fold gently when adding flour and mix-ins to avoid tough brownies.
Use a light hand with salt — a pinch on top is enough to highlight sweetness.
Let cool completely (at least 1 hour) before slicing to get clean edges.
How to Make Bourbon Brownies
Step 1: Prep & Brown Butter
Preheat oven to 350°F. Line an 8×8″ pan with parchment and spray lightly.
In a saucepan over medium heat, melt butter until it foams, browns, and smells nutty.
Pour into a heat-proof bowl and cool slightly.
Step 2: Build the Batter
Whisk in brown sugar until smooth. Stir in bourbon and vanilla.
Beat in the egg and yolk until just combined.
Step 3: Add Dry Ingredients
Fold in flour, cinnamon, and salt until no streaks remain.
Gently stir in pecans and chocolate chunks.
Step 4: Bake
Spoon batter into the pan, smoothing the top.
Bake 24 minutes, until edges are set and golden but center still wobbles.
Step 5: Cool & Finish
Cool in pan at least 1 hour.
Lift out bars with parchment, slice into squares, and sprinkle with flaky sea salt.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream for an indulgent treat
Pair with coffee or a milk latte for a cozy afternoon snack
Offer alongside fresh berries or whipped cream for a lighter dessert
Variations & Substitutions
Nut swap — use chopped walnuts or almonds instead of pecans
Chocolate change — try white chocolate chips or dark chocolate chunks for variety
Boozy twist — substitute rum or whiskey for bourbon
Spice it up — add ¼ tsp ground ginger or allspice for extra warmth
Storage & Leftovers
Room temperature — store in an airtight container up to 3 days
Refrigerator — keep chilled up to 5 days; bring to room temp before serving
Freezer — wrap individual bars in plastic and freeze up to 1 month; thaw before enjoying
FAQs
Can I omit the bourbon?
Yes—use 1 tsp vanilla extract instead for a non-alcoholic version.
Why are my brownies dry?
Avoid overbaking; the center should still jiggle slightly at 24 min.
How do I store leftovers?
Keep in an airtight container at room temperature up to 3 days.
Can I freeze these brownies?
Yes—wrap bars tightly and freeze up to 2 months; thaw before serving.
What if I don’t have parchment?
Grease and flour the pan well, but slicing may be less clean.
Can I use chopped chocolate instead of chunks?
Absolutely—chopped bars or chips both work.
How can I make them more fudgy?
Reduce flour by 2 Tbsp or bake 1–2 minutes less.
Final Thoughts
These Bourbon Browned-Butter Chocolate Chunk Blondies balance rich, caramelized butter with boozy warmth and crunchy pecans.
Perfect for any occasion, they prove that simple ingredients can create extraordinary treats!
Bourbon Brownies
Ingredients
- 4 oz unsalted butter melted & browned
- 1 cup light brown sugar packed
- 2½ Tbsp bourbon or 1 tsp vanilla
- 1 tsp vanilla extract
- 1 large egg + 1 egg yolk room temp
- 1 cup all-purpose flour
- ¼ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup toasted pecans chopped
- 6 oz semi-sweet chocolate chopped
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat oven to 350°F; line & grease 8×8 pan.
- Brown butter in a saucepan; transfer to bowl and cool slightly.
- Whisk in brown sugar; stir in bourbon & vanilla. Beat in egg & yolk.
- Fold in flour, cinnamon, salt; then pecans & chocolate.
- Spread batter in pan; bake 24 min until edges set but center wobbles.
- Cool 1 hr; slice and sprinkle with sea salt. Serve.
- See full steps with tips & photos → https://mischacrossing.com/bourbon-brownies/
Notes
- These brownies are meant to be gooey and slightly underbaked in the center.
- Bourbon adds flavor, not a strong alcohol taste—the alcohol mostly cooks off.
- For a nut-free version, simply omit the pecans.
