bourbon brownies on a baking tray

It being Wednesday and all, I felt it apt for a little boozy treat to help us get through the middle of the week. Say hello to Double Chocolate Bourbon Brownies. As if bourbon brownies weren’t enough, I went ahead and frosted these little ones with a bourbon chocolate whipped cream. The end result? A melt-in-your-mouth brownie that’ll leave you crawling back for seconds (and thirds).

I understand that it’s springtime, but Michigan was hit with drizzly 37°F weather yesterday so I’m still craving chocolate. And this brownie hit the spot. The texture is like a sheet pan-style bakery brownie — it cuts and breaks like a cake, but the texture is ridiculously fudgy and moist. And at the same time it’s lighter than most fudgy brownies, making a whipped cream frosting a perfect pairing.

The bourbon hits you at the end. It’s a little kick and some warmth. I’m sure that if served in the fall, cinnamon in the frosting would taste incredible! So until it’s 80°F out, you can find me in my kitchen with some variation of brownies. And this week, it’s these superstars.

bourbon brownie with bite taken out

How to make double chocolate bourbon brownies

These bourbon brownies are really easy to make (and even easier to eat!). The basic steps for making these bad boys are:

Melt the chocolate and butter — Put the chocolate and butter into a large bowl and microwave in 30-second intervals until melted fully. You’ll likely need to stir the mixture between cooking times to help it along.

Add the wet ingredients — First add the sugar to the melted chocolate mixture to cool it down before adding in the eggs, bourbon, and salt.

Fold in the dry ingredients — Using a spatula, fold in the cocoa powder and flour, making sure not to over mix the brownie batter.

Bake and cool the brownies — Bake the brownies until they’re just set, and then take them out of the oven and let them cool completely before frosting. You don’t want over bake these bourbon brownies, otherwise they’ll lose that uniquely fudgy, cakey texture!

Frost the brownies — Once the brownies have cooled, whip up the bourbon chocolate frosting and slather it all over the brownies. Serve with a large glass of milk, or perhaps a little more bourbon?

sliced bourbon brownies

How to store bourbon brownies

Because these chocolate bourbon brownies have a whipped cream frosting, I’d recommend storing these in the fridge in a single layer. Let the brownies come to room temperature before you serve them (assuming you can wait that long). These bourbon brownies should last for 5 to 7 days in the fridge.

Print

Double Chocolate Bourbon Brownies

  • Author: Sarah Fennel
  • Yield: 9 brownies 1x
Scale

Ingredients

For the brownies

  • 1/2 cup butter
  • 4 oz bittersweet chocolate, chopped
  • 1 cup sugar
  • 2 eggs
  • 3 tablespoons bourbon whiskey
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1/4 cup cocoa

For the frosting

  • 1/2 cup heavy whipping cream
  • 1/2 cup chocolate chips, melted
  • 3 tablespoons bourbon whiskey

Instructions

  1. Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper and set aside.
  2. In a large microwave-safe bowl, combine butter and bittersweet chocolate. Heat in microwave in 30 second intervals until fully melted.
  3. Stir in sugar to cool mixture down, then add in eggs, whiskey, and salt. Fold in flour and cocoa, mixing until the batter is smooth and glossy. Pour into lined baking dish and bake for 30 minutes, or until a knife inserted in the center of the brownies comes out clean. Allow to cool completely before frosting.
  4. To make the frosting, whip the cream until stiff peaks form. Pour in the chocolate and bourbon while continuing to whip until thoroughly combined. Frost brownies, then serve!

More brownie recipes from Broma Bakery:

Beer Brownies

White Chocolate Brownies

Ultimate Smores Brownies

Salted Caramel Brownies

How to Make Boxed Brownies Better

Mocha Brownies with Coffee Frosting and Crumbled Oreos

51 comments

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Wow! These brownies looks so rich and have a great fudgy texture. Love how you topped them with a whipped cream frosting!

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You are speaking my love language girlfriend. Chocolate and bourbon = I’m dead.

Sarah | Broma Bakery
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The two main food groups

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It was SNOWING here yesterday so yeah, I’m going to need 5 of these please!

Sarah | Broma Bakery
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How dreadful! Ugh, I’m ready for spring.

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Brownies! And bourbon! And double chocolate! It’s triple yum 🙂

Sarah | Broma Bakery
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Haha, love the triple yum! Thanks Jennifer!

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The hubby is a big bourbon fan and he has never met a chocolatey dessert that he didn’t like so I am certain he would fall in love with these ooey, gooey, boozy brownie delights.

Sarah | Broma Bakery
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Seems like a match made in heaven!

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Double chocolate, I’m in!

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It was in the 30’s and snowing/hailing yesterday here in Minnesota so I am still in full-on comfort food mode. You just can’t go wrong with brownies and did someoen say bourbon? Count me in!

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OMG I just can’t get over the photos that show how gooey and dense these brownies look!! And they are double chocolate, and you added bourbon taking them to a whole new level of deliciousness and making me obsess over them at 11am. thank you very much.

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Boozy Brownies! I’m going to need these to get through the rest of the week – love how fudgy these babies look!

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These look so delish! If I wanted to make them kid friendly what could I sub for the alcohol?

Sarah | Broma Bakery
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You can absolutely sub in coffee for a delicious mocha brownie! Otherwise sub whole milk for both the cake and frosting 🙂

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That frosting is leaving me weak at the knees. Pair it with chocolate and burbon? Sold and sold.

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I wan to face plant right into these brownies! Love the chocolate bourbon combo!

Sarah | Broma Bakery
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You saying that makes me picture that scene from Matilda with the chocolate cake. Haha!

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OMG, I need these brownies right right away. I’m a terrible brownies addict. And double chocolate bourbon is just the best drug ever.

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Yum yum yum! Love the idea of a cinnamon twist. These look so perfect 🙂

Sarah | Broma Bakery
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Right? Perfect fall dessert.

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I can’t believe how fudgy these look! It’s pretty gray and rainy here too. I could totally got for one of these and big steaming cup of tea. No dinner, just bourbon brownies and tea. Perfect!

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These look so good, Sarah! A little bourbon never hurt anyone, especially with some chocolate! I also love that you did a frosting – these look so incredibly fudgy and decadent! xo

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Oh my, can I have one or two?! If I could ever stop to just that – I’m a chocoholic and in love with Bourbon, isn’t that the perfect combo?!

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Double chocolate AND bourbon? Yes please! Can you ship us a whole batch ? 😛

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Oh my! Dying over how delicious these look and sound. Bourbon in brownies…Amen!

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I lost it with two different chocolates but then the bourbon totally took this over the edge. In love.

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These brownies look incredible, Sarah! Perfect for brightening up those cloudy and chilly days! Love the double chocolate and bourbon combo!

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Bourbon chocolate whipped cream? I’m sold! Those look SO utterly delicious, my mouth is actually drooling!! Pinned 🙂

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I am a total brownie fanatic, these are definitely pinned!

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Holy moly Sarah, these look INCREDIBLE! When they popped up on my Foodgawker feed I almost died. I can’t wait to try these! They look perfect!

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You know I go crazy for your brownies, Sarah, and then you had to go and add bourbon!? Jeeze!! I’m turning inside out over here! I can’t even…..

Sarah | Broma Bakery
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Thought of you immediately, Traci!

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OMG I just made these and they are by far the best brownies I’ve ever had! Like seriously, unreal. And I only cooked mine for 25 mins because I love them slightly under cooked. My own version of living on the edge.

Sarah | Broma Bakery
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Ha! I love it. You live on that edge, girl! Thanks for commenting and happy baking!

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These brownies look so amazing!! I love the addition of the bourbon! Can’t wait to try Sarah!

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Hi I really hope you read this because I followed then recipe exactly as written and the frosting turned out to be a thin and gloppy mess. Should the chocolate be folded in perhaps? It would be a great help to clarify your instructions so us less experienced bakers can also have a successful end result. The brownies turned out lovely thought nothing special and I feel like if the frosting was the right consistency they would have been over-the-top good. Instead I’m stuck with an average but tasty plate of brownies with frosting that leaks and drips everywhere.

Sarah | Broma Bakery
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Hi Hillary! I’m sorry to hear they weren’t as you expected. In the directions, it specifies for melted chocolate in the frosting. So you’ll want to whip the cream until stiff peaks form (this helps to get a solid base for the rest of the frosting), then pour in the melted chocolate and bourbon, then whip it some more until everything comes together. Does this clarify things? I will say, the frosting is so good that I would make it to have just on its own, so I hope it works for you a second time! 🙂

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Is the cocoa unsweetened? I’m assuming, but want to make sure! And what kind of chocolate did you use for your frosting? These look amazing, can’t wait to try.

Sarah | Broma Bakery
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Yes, it’s unsweetened! I used bittersweet chocolate chips in the frosting. Enjoy & happy baking, Carly!

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Definitely am going to make this recipe! I have one correction to your ingredients. Bourbon and Whiskey are two different products. Bourbon strictly comes from KY. 52% of bourbon is made from corn. Whiskey is any other grain alcohol made in any other state. So to make your brownies, I will be using bourbon!

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My Kentucky Tavern label says Kentucky Tavern Bourbon Whiskey. My understanding is that bourbon is a type of whiskey, and that all bourbon is whiskey, but not all whiskey is bourbon (e.g., Scotch, rye). I think Sarah is right.

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Made these for my husband’s birthday today. He’s a big bourbon lover. We were both super impressed with these rich, fudgy, Kentucky-huggin’ brownies. Thank you for a wonderful recipe that’ll be used again and again for sure!

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Can you double this recipe? Or how much would I need to increase it to fir in a 9×13 pan? How would the cooking time change? Thanks!

Sarah | Broma Bakery
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Hi JD! You would double the recipe for a 9×13 pan. Cooking time should be about the same, but after 30 minutes, insset a knife into the center of the brownies to test for doneness. If it comes out clean or mostly clean (a little moist), they are done. If not, keep checking every additional 5 minutes

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Might be good with some crispy, crumbled bacon mixed into batter.

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Can pecans be added to these?? If so, would it affect the baking time? Thank you!!

Sarah | Broma Bakery
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Nope, go right ahead!

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