These Bourbon Pecan Brownies take classic brownies to a whole new level. They’re rich, fudgy, and loaded with toasted pecans and a hint of bourbon that adds a delicious depth of flavor. Whether you’re a fan of traditional brownies or looking to elevate your dessert game, these brownies are perfect for you!
These bourbon pecan brownies are such an amazing twist on the classic chocolate brownies! Bourbon and Pecans are a match made in heaven and when you add chocolate to the mix only good things can happen.Rich and decadent crinkly top fudgy brownies with crunchy pecans and bourbon in every bite.
They only need a few ingredients and are quick and easy to make. Ideal bake for any occasion. Made for sharing, but once you try them, you will want to keep them all for yourself!
For brownie recipes try my M&M Brownies, Andes Mints Brownies or Cherry Chocolate Brownies.
Jump to:
Why you will love these Bourbon pecan brownies
- Rich Flavor: The addition of bourbon brings a warm, caramel-like depth that pairs beautifully with chocolate and pecans.
- Perfect Texture: These brownies are super fudgy with a slightly crispy top, giving you the ultimate brownie experience.
- Easy to Make: With just a few extra steps and ingredients, these brownies come together easily in one bowl.
- Great for Entertaining: The unique flavor makes these brownies an ideal dessert for gatherings or holiday dinners.
Ingredient Notes
- Butter– I prefer to use unsalted butter. If your’e using unsalted butter make sure to skip the salt in the dry ingredients.
- Sugar – Granulated white sugar provides sweetness and a chewy texture to the brownies.
- Flour: All-purpose flour creates the structure for the brownies.
- Vanilla Extract: Pure vanilla extract complements the chocolate flavour.
- Eggs – I like to use room temperature large eggs.
- Salt – Helps balance out the flavors.I prefer to use kosher salt.
- Cocoa powder – I prefer to use unsweetened, Dutch-processed cocoa powder. Dutch processed (or alkalized) cocoa is much less bitter than natural cocoa powder, because it has been treated with an alkaline to reduce the acidity of cocoa. It is also usually darker in appearance, and will produce darker batter.
- Chocolate – For best results use high-quality dark or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate.
- Pecans- Use unsalted roasted chopped pecans
- Bourbon- Use your favorite bourbon here
Step by step Instructions
Here is how to make and bake these gooey bourbon pecan brownies. This recipe uses a stand mixer with a paddle attachment or an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides
Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a saucepan of simmering water or in a microwave in 30 second intervals. Stir in the instant coffee and cocoa powder until fully dissolved.Set aside to cool slightly.
Step 3: In the bowl of your mixer beat the eggs and sugar at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
Step 4: With the mixer on medium speed beat the melted chocolate and butter mixture into the eggs. Slowly add the vanilla extract and bourbon.
Step 5:Stir in the flour and salt making to the wet ingredients sure not to over mix the batter.Gently fold in the chopped pecans into the brownie batter making sure not to over mix.
Step 6:Pour the brownie batter into the prepared baking pan, smoothing the top with the back of a spoon or offset spatula.Optionally, sprinkle a few chopped pecans on top of the brownies.
Step 7: Bake the brownies for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove from oven and let cool on a wire rack. Enjoy!
When to slice the Bourbon Pecan Brownies
Take the brownies out of the oven once baked, then let them rest at room temperature for about 30 minutes.
After the 30 minutes, transfer the bars to the fridge and chill uncovered for at least 6 hours or overnight. Chilling thoroughly will allow the brownies to set COMPLETELY and cut easily into neater slices.
Expert Baking Tips
- Use a kitchen scale: I highly recommend using a kitchen scale to weigh the ingredients. They are very affordable and ensure you have the most accurate measurements when baking!
- Lining the baking pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked.
- Don’t cut them too soon: These brownies must be completely cool before cutting otherwise they will fall apart!
- Don’t over bake the brownies: Be sure not to over bake your brownies! They should still be a little jiggly in the center, and a few moist crumbs will come out when a toothpick is inserted.
- Do Not Overmix: Overmixing the batter can make the brownies tough. Stir just until the ingredients are combined.
FAQ’s
Yes! You can skip the bourbon here however the bourbon adds a wonderful flavor to these which makes these brownies so special.
You can, but the color and flavor will not be the same as pictured. I highly recommend dutch process for a richer chocolate flavor.
You probably baked them for too long. Brownies should came out of the oven slightly under-baked. When you insert a toothpick or cake tester into the bake, it should come out with few crumbs still attached to it. Even if you over-baked them, they will still be delicious!
Yes! you can bake the double the recipe and bake in a 9X13 pan. You will have to adjust the baking time by a few minutes.
Spread the pecans on a baking sheet and toast in a 350°F (175°C) oven for 8-10 minutes, or until fragrant. Let them cool before adding to the batter.
Absolutely! Walnuts or hazelnuts would also work well in this recipe.
Storing And Freezing
Store these bourbon pecan brownies at room temperature for up to 4 days, or keep them in the fridge, for up to 6 days.
They can also be frozen for up to 3 months. Wrap each slice into a double layer of clingfilm and cover with kitchen foil. Thaw them in the fridge overnight and bring to room temperature before serving.
More Brownie Recipes You Will Love
If you made this any other recipe on my website, please let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Bourbon Pecan Brownies
Equipment
- 8 inch Square Baking Pan
- Stand Mixer
Ingredients
- 6 ounces semisweet or bittersweet chocolate, coarsely chopped
- ½ cup unsalted butter
- 2 tablespoons unsweetened cocoa powder regular unsweetened or Dutch-processed
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee or instant espresso powder Optional
- 2 large eggs at room temperature
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup semi-sweet or bittersweet chocolate chips
- 3 tablespoons bourbon
- ½ cup chopped pecans toasted
Instructions
- Pre-heat your oven to 350F/175C.Butter and Line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides and set aside.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa and coffee powder.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture and vanilla extract to the eggs and sugar.
- With the mixer on low stir in the flour and salt until until no dry spots remain, making sure not to over mix the batter.Gently fold in the chopped pecans into the brownie batter making sure not to over mix.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Sprinkle a few chopped pecans bits evenly on top of the brownies
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.Remove the brownies from the oven and let cool on a wire rack. Enjoy!
Leave a Reply