Bourbon Brownies
These bourbon brownies are ultra-fudgy with deep caramelized notes from browned butter and a splash of bourbon. Packed with toasted pecans and semi-sweet chocolate, then finished with flaky sea salt for a grown-up twist on a classic chocolate treat.
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.