These bourbon pecan brownies are not for the faint of heart. They’re a rich, fudgy brownie recipe studded with pecans and amped up with chocolate flavor thanks to a little bourbon baked right in. The texture is thick and chewy, with so much flavor!
A dash (or two) of bourbon whiskey brings delicious, toasty flavor to my favorite fudgy brownies. These bourbon pecan brownies are rich and chocolatey, with a splash of bourbon whiskey that makes the flavors pop. Optional, but totally recommended! Here’s why you need to make a batch ASAP:
They’re so easy to make! The batter for these brownies is quick and needs only a few easy baking ingredients. Have a warm pan of brownies on the counter in under an hour.
Every bite is super fudgy. A little bourbon goes a long way toward the perfect rich, chewy, and chocolatey brownies. The whiskey flavor isn’t strong at all, but it makes the chocolate flavors shine.
They’re packed with nutty crunch. The chocolate and pecan combination is irresistible, but you can use any nut you like. I also couldn’t resist adding chocolate chips to the mix. Melty, gooey chocolate pockets in a fudgy brownie? Yes!
You’ll want to make them all the time. These brownies are great for potlucks and holidays (nothing says “Good cheer” like a boozy brownie!). Serve them as they are, or top them with ice cream and caramel sauce for a decadent after-dinner treat.
Ingredients You’ll Need
Here are some notes on the ingredients for these bourbon pecan brownies. Scroll to the recipe card below the post for a printable list with the full amounts you’ll need.
Butter and Sugar – I use regular granulated sugar and unsalted butter, but salted butter works, too. You can just skip the added salt.
Eggs – These can be at room temperature.
Cocoa Powder – My favorite is Hershey’s unsweetened natural cocoa powder. You can use Dutch-processed cocoa powder for even fudgier brownies.
Bourbon – Choose your favorite bourbon whiskey. You can also use brandy or dark rum if you don’t have bourbon. Or, if you’d rather skip the alcohol altogether, go ahead and leave it out.
Chocolate Chips – No brownie is complete without a handful or two of melty chocolate chips! You can use semi-sweet, dark, or white chocolate chips or chopped chocolate.
Pecans – Chopped pecans give these brownies a nice crunch and the flavor pairs well with the bourbon and chocolate. I sometimes like to toast the nuts for more flavor.
Can You Taste the Bourbon in These Brownies?
Bourbon is to these brownies what espresso or coffee is to a chocolate cake: you don’t actually taste it, but it helps to amp up the fudginess. That’s the beauty of bourbon in these pecan brownies. The flavor is there if you know it’s there, otherwise, it simply gives the chocolate a boost.
How to Make Bourbon Pecan Brownies
Ready to make some brownies? Follow the steps below. You’ll find printable instructions in the recipe card along with the full recipe details.
Dissolve sugar in melted butter.Combine the batter ingredients.
Heat the butter and sugar. You’ll start by dissolving sugar into melted butter on the stovetop. Once that hits 120ºF, take it off the heat.
Combine. Meanwhile, whisk your eggs with cocoa powder, baking powder, and salt, followed by a splash of bourbon. Stir in your warm butter mixture, followed by the flour.
Add chocolate chips and pecans.Bake!
Stir in the add-ins. Finally, gently fold in the chocolate chips and pecans.
Bake. Pour the brownie batter into a lined 9×13” baking pan. Bake at 350ºF for 28-32 minutes. These brownies can cool completely in the pan. Afterward, lift them out and slice!
More Tips and Variations
Line the pan. Line the pan with parchment paper before you add your brownie batter. Clean-up is quick, and it also makes it much easier to lift the brownies out of the pan.
Cool the brownies completely. Cutting the brownies while they’re warm can make them fall apart, or they’ll come out of the pan gooey (and not the good kind of gooey). I’ll even let these brownies rest in the pan overnight before I lift them out. This way, I know they’re 100% cool and ready for slicing.
Use a sharp knife. A bench scraper also works well if you have one. For clean slices, run the blade under warm water, wipe it dry, and then slice. Wipe the knife clean again before each cut for best results.
Go half and half. When it comes to cocoa powder, I like to use natural cocoa powder because I find that Dutch-processed cocoa powder makes the brownies very dark. If you love the fudginess of darker cocoa powder, but don’t want a brownie that’s almost black in color, you can use half regular cocoa and half Dutch-processed. All the flavor and the brownies stay brown!
How to Store
To store. These bourbon pecan brownies are fine to store at room temperature, just be sure to keep them airtight. They’ll be at their freshest for up to 3 days.
Freeze. You can also freeze these brownies airtight for up to 2 months. Defrost them at room temperature before serving.
More Fudgy Brownie Recipes
This recipe was updated in 2024 with new pictures and more helpful tips! Enjoy!
Bourbon pecan brownies are rich, fudgy, and a little boozy! Feel free to leave the whiskey out if it’s not your thing, or add extra if you love the flavor.
1 cup unsalted butter
2 1/4 cups granulated sugar
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
3 tablespoons bourbon
1 1/2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and coat with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, add in the sugar and stir constantly until sugar is combined and begins to dissolve and gets shiny, but not bubbly. Temperature should reach 120°F. Remove from heat.
In a large bowl whisk together eggs, cocoa powder, baking powder, salt, and bourbon. Mixture will be very thick. Add in warm butter mixture and continue whisking until mostly smooth.
Using a rubber spatula or wooden spoon stir in flour until combined, about 50 strokes. Add in chocolate chips and pecans and stir until evenly incorporated.
Spread brownie batter into the prepared pan and bake for 28 – 32 minutes, or until a toothpick inserted 2-inches from the edge of the pan comes out clean.
Allow the brownies to cool completely in the pan before removing them using parchment paper and transferring to a cutting board to cut them into pieces.
Notes
Store airtight at room temperature for up to 3 days for best freshness.
Freeze airtight for up to 2 months for best freshness. Thaw at room temperature.
These bourbon pecan brownies are not for the faint of heart. They’re a rich, fudgy brownie recipe studded with pecans and amped up with chocolate flavor thanks to a little bourbon baked right in. The texture is thick and chewy, with so much flavor!
A dash (or two) of bourbon whiskey brings delicious, toasty flavor to my favorite fudgy brownies. These bourbon pecan brownies are rich and chocolatey, with a splash of bourbon whiskey that makes the flavors pop. Optional, but totally recommended! Here’s why you need to make a batch ASAP:
They’re so easy to make! The batter for these brownies is quick and needs only a few easy baking ingredients. Have a warm pan of brownies on the counter in under an hour.
Every bite is super fudgy. A little bourbon goes a long way toward the perfect rich, chewy, and chocolatey brownies. The whiskey flavor isn’t strong at all, but it makes the chocolate flavors shine.
They’re packed with nutty crunch. The chocolate and pecan combination is irresistible, but you can use any nut you like. I also couldn’t resist adding chocolate chips to the mix. Melty, gooey chocolate pockets in a fudgy brownie? Yes!
You’ll want to make them all the time. These brownies are great for potlucks and holidays (nothing says “Good cheer” like a boozy brownie!). Serve them as they are, or top them with ice cream and caramel sauce for a decadent after-dinner treat.
Ingredients You’ll Need
Here are some notes on the ingredients for these bourbon pecan brownies. Scroll to the recipe card below the post for a printable list with the full amounts you’ll need.
Butter and Sugar – I use regular granulated sugar and unsalted butter, but salted butter works, too. You can just skip the added salt.
Eggs – These can be at room temperature.
Cocoa Powder – My favorite is Hershey’s unsweetened natural cocoa powder. You can use Dutch-processed cocoa powder for even fudgier brownies.
Bourbon – Choose your favorite bourbon whiskey. You can also use brandy or dark rum if you don’t have bourbon. Or, if you’d rather skip the alcohol altogether, go ahead and leave it out.
Chocolate Chips – No brownie is complete without a handful or two of melty chocolate chips! You can use semi-sweet, dark, or white chocolate chips or chopped chocolate.
Pecans – Chopped pecans give these brownies a nice crunch and the flavor pairs well with the bourbon and chocolate. I sometimes like to toast the nuts for more flavor.
Can You Taste the Bourbon in These Brownies?
Bourbon is to these brownies what espresso or coffee is to a chocolate cake: you don’t actually taste it, but it helps to amp up the fudginess. That’s the beauty of bourbon in these pecan brownies. The flavor is there if you know it’s there, otherwise, it simply gives the chocolate a boost.
How to Make Bourbon Pecan Brownies
Ready to make some brownies? Follow the steps below. You’ll find printable instructions in the recipe card along with the full recipe details.
Dissolve sugar in melted butter.Combine the batter ingredients.
Heat the butter and sugar. You’ll start by dissolving sugar into melted butter on the stovetop. Once that hits 120ºF, take it off the heat.
Combine. Meanwhile, whisk your eggs with cocoa powder, baking powder, and salt, followed by a splash of bourbon. Stir in your warm butter mixture, followed by the flour.
Add chocolate chips and pecans.Bake!
Stir in the add-ins. Finally, gently fold in the chocolate chips and pecans.
Bake. Pour the brownie batter into a lined 9×13” baking pan. Bake at 350ºF for 28-32 minutes. These brownies can cool completely in the pan. Afterward, lift them out and slice!
More Tips and Variations
Line the pan. Line the pan with parchment paper before you add your brownie batter. Clean-up is quick, and it also makes it much easier to lift the brownies out of the pan.
Cool the brownies completely. Cutting the brownies while they’re warm can make them fall apart, or they’ll come out of the pan gooey (and not the good kind of gooey). I’ll even let these brownies rest in the pan overnight before I lift them out. This way, I know they’re 100% cool and ready for slicing.
Use a sharp knife. A bench scraper also works well if you have one. For clean slices, run the blade under warm water, wipe it dry, and then slice. Wipe the knife clean again before each cut for best results.
Go half and half. When it comes to cocoa powder, I like to use natural cocoa powder because I find that Dutch-processed cocoa powder makes the brownies very dark. If you love the fudginess of darker cocoa powder, but don’t want a brownie that’s almost black in color, you can use half regular cocoa and half Dutch-processed. All the flavor and the brownies stay brown!
How to Store
To store. These bourbon pecan brownies are fine to store at room temperature, just be sure to keep them airtight. They’ll be at their freshest for up to 3 days.
Freeze. You can also freeze these brownies airtight for up to 2 months. Defrost them at room temperature before serving.
More Fudgy Brownie Recipes
This recipe was updated in 2024 with new pictures and more helpful tips! Enjoy!
Bourbon pecan brownies are rich, fudgy, and a little boozy! Feel free to leave the whiskey out if it’s not your thing, or add extra if you love the flavor.
1 cup unsalted butter
2 1/4 cups granulated sugar
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
3 tablespoons bourbon
1 1/2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and coat with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, add in the sugar and stir constantly until sugar is combined and begins to dissolve and gets shiny, but not bubbly. Temperature should reach 120°F. Remove from heat.
In a large bowl whisk together eggs, cocoa powder, baking powder, salt, and bourbon. Mixture will be very thick. Add in warm butter mixture and continue whisking until mostly smooth.
Using a rubber spatula or wooden spoon stir in flour until combined, about 50 strokes. Add in chocolate chips and pecans and stir until evenly incorporated.
Spread brownie batter into the prepared pan and bake for 28 – 32 minutes, or until a toothpick inserted 2-inches from the edge of the pan comes out clean.
Allow the brownies to cool completely in the pan before removing them using parchment paper and transferring to a cutting board to cut them into pieces.
Notes
Store airtight at room temperature for up to 3 days for best freshness.
Freeze airtight for up to 2 months for best freshness. Thaw at room temperature.
