These chocolate bourbon fudge brownies are the perfect adult brownies for any special occasion! They're rich, fudgy, and spiked with bourbon for warmth and a little kick. They're the perfect brownies for whiskey lovers and bourbon enthusiasts!
Did you know you can put bourbon in brownies? It's a great way to add depth of flavor and a warm, boozy kick to take them to the next level! These bourbon fudge brownies are decadent, ultra fudgy brownies that melt in your mouth.
They have cocoa powder, melted chocolate, and semisweet chocolate chips to make them super chocolatey. They'll impress chocolate lovers and bourbon connoisseurs alike.
Make a batch of bourbon brownies for Christmas, Valentine's Day, Derby Day, a grown-up birthday party, or for any occasion where a little liquor in your baked goods is necessary.
If you love boozy desserts, try my bourbon chocolate truffles too. For more brownie recipes, try these brownies with cream cheese frosting, pistachio brownies, white chocolate chip brownies, chocolate ganache brownies, or small batch brownies.
Jump to:
Why You'll Love This Recipe
- Chocolate, cocoa powder, and chocolate chips- This recipe has melted chocolate, cocoa powder, and chocolate chips. These rich brownies are guaranteed to be super decadent and chocolatey!
- Plenty of bourbon- There's ยผ cup of bourbon whiskey in these brownies, so they definitely have a kick to them and some warmth. Bourbon and chocolate is match made in heaven and totally elevates a classic brownie recipe!
- Quick and easy- You can whip up a batch of brownies in under an hour with a handful of simple ingredients!
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
- Chocolate- I prefer bittersweet or dark chocolate so the brownies aren't overwhelmingly sweet. Look for chocolate with 70% cacao or more. Use chocolate bars instead of chocolate chips because they're easier to melt.
- Oil- Making homemade brownies with oil instead of butter keeps them moist and gooey! Use any flavorless oil, like avocado, canola, or vegetable oil.
- Bourbon- Choose a kind of bourbon that you enjoy drinking since its flavor will come through the brownies. Some people prefer a smooth, milder Kentucky bourbon, while others like the robust flavors of a more aged or spicy bourbon. Maker's Mark and Woodford Reserve are both good brands for baking.
- Vanilla extract- This enhances the other flavors and adds depth. Use pure vanilla extract or vanilla bean paste for the best taste!
- Sugars- This recipe uses granulated sugar and brown sugar to sweeten and add moisture. You can use light or dark brown sugar.
- Large eggs- Whole eggs play a crucial role in binding the ingredients together and helping the brownies set while baking. It's important that the eggs are room temperature- pull them out of the fridge 1-2 hours before starting.
- Egg white- Including an additional egg white is key for giving the brownies a lift, especially since there's no baking powder or baking soda in the recipe! It needs to be room temperature too.
- All purpose flour- Flour is what gives brownies their structure. You need less than you might think, so use a kitchen scale for an accurate measurement.
- Cocoa powder- I typically reach for Dutch-processed cocoa powder because of its rich, chocolatey flavor and deep color, but you can also use natural (or unsweetened) cocoa powder if you prefer.
- Chocolate chips- Mix semi-sweet chocolate chips or a chopped chocolate bar into the bourbon brownie batter.
Substitutions and Variations
- Oil substitute: You can make brownies without oil by using the same amount of melted unsalted butter.
- Bourbon substitute: If you aren't a bourbon fan, dark rum, amaretto, and Kahlua are also great for making boozy brownies. Peanut butter whiskey would be an amazing substitution too!
- Add nuts: Add a handful of nuts to the brownie batter. Crunchy pecans and bourbon is a natural pairing (especially with chocolate- yum), but chopped walnuts are delicious too!
Helpful Equipment and Tools
- Bake the brownies in an 8x8-inch or 9x9-inch square baking pan. Metal pans are recommended for brownies as they heat up more evenly than glass, resulting in a better rise and crisp edges. If you use a glass pan, you'll need to cook the brownies a bit longer (about 10 extra minutes).
- I recommend whipping the eggs and sugar with an electric hand mixer to get them nice and frothy (for a crinkly top)! If you don't have one, you can whisk the eggs by hand vigorously.
Step by Step Instructions
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and grab a square baking pan and line it with parchment paper. Leave about 2 inches of parchment hanging over the sides of the pan for easy removal. I use binder clips to keep the paper in place.
Step 1: Start by melting the chocolate in a heat proof bowl in the microwave for about 2 minutes, mixing every 15 seconds or so until it's completely melted.
Step 2: Next, whisk the oil, bourbon, and vanilla into the melted chocolate and let it cool slightly. The alcohol might make the chocolate solidify a bit like in the photo above, but that's ok! If it gets too solid, microwave for 10-30 seconds.
Step 3: In a large bowl, beat together granulated sugar, brown sugar, eggs, and egg white on medium-high speed for 2-4 minutes with a handheld mixer until the frothy and pale.
Step 4: As you whisk the eggs and sugar, gradually pour in the melted chocolate mixture. Keep beating until thoroughly combined.
Step 5: Next, fold the all purpose flour, cocoa powder, and salt into the wet ingredients with a rubber spatula or with the mixer on low speed. Mix until the dry streaks of flour mostly disappear, then mix in the chocolate chips.
Step 6: Pour the brownie batter into the prepared baking pan, spreading it evenly across the pan. Bake for 26-32 minutes or until a toothpick inserted in the center comes out with moist crumbs attached.
Step 7: Remove the warm brownies from the oven and let them cool in the pan for 10 minutes. Transfer them to a wire rack and let cool to room temperature. Once cool, slice the brownies with a sharp knife, sprinkle flaky sea salt on top of the brownies if desired, and serve!
Expert Baking Tips
- Measure the flour accurately. Flour is easy to over-measure, and brownies require less than you'd think! I recommend weighing it in grams, but you can also use the spoon and sweep method. If you compact the flour in your measuring cup, the brownies will be dry.
- Don't overmix the batter. Overmixing makes brownies cakey instead of fudgy. Mix until there is just a few dry patches of dry ingredients, then fold in the chocolate chips until the dry streaks just disappear.
- Don't overbake the brownies. There's nothing worse than dry brownies! They're done when a toothpick inserted in the center comes out with moist crumbs but not wet batter. The center will be a bit jiggly. They'll firm up as they cool.
Storage and Freezing
Store leftover bourbon brownies in an airtight container at room temperature for up to 5 days. When you're ready to enjoy them again, simply reheat in the microwave for 10 seconds for a warm, freshly baked feel or eat them as is.
Freezing
Cut the brownies into slices and put sheets of parchment or wax paper between each slice to prevent them from sticking together. Transfer them to an airtight container and freeze for up to 3 months. Let the brownies thaw on the counter for 3-4 hours before serving.
Frequently Asked Questions
I made these brownies with and without the bourbon while testing, and I don't recommend leaving it out. Without it, the brownies are a bit cakey and dry. If you don't consume alcohol or don't like bourbon, try these olive oil brownies or almond brownies instead!
Overbaking, too much flour, overmixing the batter, and incorrect oven temperature can cause dry brownies. Measure the flour accurately, avoid overmixing, and use an oven thermometer to check the temperature to prevent dryness.
Most of the alcohol is burned off during baking, so eating them is very unlikely to make you drunk!
More Brownies and Bars to Try
๐ Recipe
Bourbon Fudge Brownies
Equipment
- 1 square baking pan 8X8" or 9X9"
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 180 grams chopped chocolate bittersweet or dark
- 108 grams neutral oil
- 60 grams bourbon
- 2 teaspoon vanilla extract
- 200 grams granulated sugar
- 55 grams brown sugar light or dark
- 3 large eggs room temperature
- 1 egg white room temperature
- 94 grams all purpose flour
- 43 grams cocoa powder unsweetened or Dutch-processed
- ยฝ teaspoon salt
- 85 grams chocolate chips
Instructions
- Preheat the oven to 350ยฐF/180ยฐC. Line an 8X8" or 9X9" square baking pan with parchment paper and set aside.
- Melt the chocolate in a heatproof bowl in the microwave for about 2 minutes, mixing every 15 seconds until completely melted.180 grams chopped chocolate
- Whisk in the oil, bourbon, and vanilla extract. The mixture may solidify a bit. Let cool slightly.108 grams neutral oil, 60 grams bourbon, 2 teaspoon vanilla extract
- In a separate large mixing bowl, beat the granulated sugar, brown sugar, eggs, and egg white with a handheld mixer on medium-high speed for 2-4 minutes until pale and frothy.200 grams granulated sugar, 55 grams brown sugar, 3 large eggs, 1 egg white
- While beating, stream in the melted chocolate mixture. Beat until well combined.
- Fold the all purpose flour, cocoa powder, and salt into the wet ingredients with a rubber spatula until the dry streaks of flour nearly disappear.94 grams all purpose flour, 43 grams cocoa powder, ยฝ teaspoon salt
- Fold the chocolate chips into the batter.85 grams chocolate chips
- Pour the brownie batter into your prepared baking pan. Bake for 26-32 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- Remove the brownies from the oven. Let them cool in the pan for 10 minutes before transferring to a wire cooling rack. Cool completely, slice, and enjoy!
Comments
No Comments