Confession: I don’t really like chocolate (and to be clear, I’m only talking about food here, lol.)
But, for some reason, brownies are different. I will absolutely destroy a batch of brownies.
I tend to crave them most in summer and winter. Something about those seasons calls for a rich, gooey square of happiness. Over the years, I’ve created all kinds of brownie variations, and for a while I even baked them in big batches, wrapped each one with cute little ribbons, and handed them out at Christmas.
But, this bourbon brownie recipe? This one is my favorite. The deep, fudgy chocolate and warm bourbon notes are everything I want in a decadent dessert. And here’s my little secret: after baking, I love letting them soak in a little extra bourbon, then reconstitute and harden a bit for the most indulgent, grown-up bite.
I hope you enjoy them as much as I do!
Bourbon Brownie Recipe (From Scratch)
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup bourbon
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- Optional: flaky sea salt for topping
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper or grease lightly.
- Melt Butter & Chocolate: In a heatproof bowl, melt butter and chopped chocolate together over a saucepan of simmering water (or in the microwave in 30-second bursts, stirring in between) until smooth. Let it cool slightly.
- Mix Wet Ingredients: Whisk in the granulated sugar and brown sugar to the melted chocolate mixture. Add room temperature eggs one at a time, mixing well after each. Stir in vanilla and bourbon. *Tip: If you forget to take your eggs out in advance, just submerge them in a bowl of warm (not hot) water for about 5–10 minutes.
- Add Dry Ingredients: Sift together flour, cocoa powder, and salt, then fold gently into the wet mixture until just combined. Don’t overmix.
- Bake: Pour batter into prepared pan, smooth the top, and bake for 30–35 minutes, or until a fork or toothpick inserted comes out with moist crumbs.
- Cool & Bourbon Soak (optional, but amazing!): Once baked, while still slightly warm, brush or drizzle a little more bourbon over the top of the brownies and let them sit for 10 minutes to absorb. Pop them in the fridge to speed up the process. Once cooled and re-set, they’ll have the most decadent bite.
- Serve: Cut, serve, and maybe even tie up a few in Saran wrap with a piece of parchment paper at the bottom and tied with a ribbon, if you’re feeling festive.
Short on Time? Use a Box Mix!
If you’re pressed for time, but still want to impress, you can absolutely make these with your favorite boxed brownie mix. Here’s how:
- Prepare the mix as directed, but replace 1–2 tablespoons of the water with bourbon for a subtle kick.
- Bake as directed, then while still warm, brush or drizzle a little extra bourbon over the top and let it soak in as they cool.
- Sprinkle with flaky sea salt if you like.
Some of my favorite box mixes to use:
- Ghirardelli Double Chocolate *This brand is indistinguishable from my from-scratch version*
- Duncan Hines Dark Chocolate Fudge
- Betty Crocker Fudge Brownies
This shortcut still gives you rich, boozy brownies and no one has to know it came from a box.
Best Bourbons to Use
You don’t need to break the bank on a top-shelf bourbon for baking, but you should use something you’d enjoy sipping, as its flavor really shines here. Here are some solid picks:
- Maker’s Mark (smooth and classic)
- Bulleit Bourbon (spicy and bold)
- Woodford Reserve (rich and oaky)
- Buffalo Trace (well-balanced and affordable)
- Four Roses (light with floral notes)
- Elijah Craig Small Batch (caramel and vanilla hints)
Each of these gives your brownies a slightly different character, but honestly you can’t go wrong.
Non-Dairy Option
If you’re avoiding dairy, you can easily make these brownies non-dairy without sacrificing flavor:
- Replace butter with 1/2 cup melted coconut oil or a high-quality vegan butter.
- Make sure your chocolate (or brownie mix) is labeled dairy-free — many dark chocolates are.
- Proceed with the recipe as written.
The result will still be rich, fudgy, and full of that warm bourbon flavor.
If you give these a try, from scratch or from a box, let me know which bourbon you used and if you went for the extra-soak method. Trust me, you won’t regret it~
Happy baking!
Lence in Layers 