Fudgy, dense brownies enriched with bourbon and studded with toasted pecans; deep cocoa flavor with subtle whiskey warmth.
Toast pecans in a 350°F oven for 8–10 minutes before adding to batter to deepen their flavor. Do not overbake; brownies should have a slight jiggle in the center when removed from the oven—they continue to set as they cool.
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Cool completely in the pan before cutting into squares; this ensures clean edges and fudgy crumb.
Ingredients
Scale
Measurement units
- 8 oz unsalted butter
- 6 oz dark chocolate, 70% cacao
- 1 cup granulated sugar
- 2 large eggs
- 3 tbsp bourbon whiskey
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp kosher salt
- 1 ¼ cups pecans, halves
Ingredients
Scale
Measurement units
- 8 oz unsalted butter
- 6 oz dark chocolate, 70% cacao
- 1 cup granulated sugar
- 2 large eggs
- 3 tbsp bourbon whiskey
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp kosher salt
- 1 ¼ cups pecans, halves
Instructions
Prepare pan and preheat oven
Preheat oven to 350°F.
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Equipment: 8×8-inch baking pan, parchment paper, double boiler or heatproof bowl over simmering water, oven thermometer
Toast pecans
Spread 1.25 cups pecan halves on a small baking sheet and toast in the preheated oven until fragrant and lightly golden.
Remove from oven and set aside to cool slightly; leave oven on.
Equipment: 8×8-inch baking pan, oven thermometer
Melt chocolate and butter
Cut unsalted butter (8 ounce) into chunks and place in a heatproof bowl over a pot of gently simmering water (do not let bowl touch water).
Add 6 oz chopped dark chocolate and stir until completely melted and smooth, about 3–4 minutes.
Remove from heat and let cool for 2 minutes.
Equipment: double boiler or heatproof bowl over simmering water
Combine wet ingredients
Whisk large eggs and granulated sugar (1 cup) together in a large bowl until pale and slightly thickened, about 2 minutes.
Pour the cooled chocolate mixture into the egg mixture and whisk until fully combined.
Whisk in bourbon whiskey (3 tablespoon) and vanilla extract (1 teaspoon).
Equipment: whisk, double boiler or heatproof bowl over simmering water
Combine dry ingredients and fold into batter
In a separate bowl, whisk together all-purpose flour (¾ cup), unsweetened cocoa powder (¼ cup), and kosher salt (½ teaspoon).
Fold the dry mixture into the chocolate batter using a rubber spatula until just combined; do not overmix.
Fold in the toasted pecans until evenly distributed.
Equipment: whisk, rubber spatula, double boiler or heatproof bowl over simmering water
Bake brownies
Pour batter into the prepared pan and smooth the top with a spatula.
Bake until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter), about 25–30 minutes.
Equipment: 8×8-inch baking pan, rubber spatula
Cool and cut
Remove from oven and let cool in the pan for 15 minutes.
Lift brownies from pan using parchment overhang and transfer to a wire rack to cool completely, about 1 hour.
Cut into 12 equal squares with a sharp knife, wiping the blade between cuts for clean edges.
Equipment: 8×8-inch baking pan, parchment paper, double boiler or heatproof bowl over simmering water, oven thermometer
Before you cook
Cook notes
- • Toast pecans in a 350°F oven for 8–10 minutes before adding to batter to deepen their flavor.
- • Do not overbake; brownies should have a slight jiggle in the center when removed from the oven—they continue to set as they cool.
- • Cool completely in the pan before cutting into squares; this ensures clean edges and fudgy crumb.
- • For a less pronounced bourbon flavor, reduce to 2 tbsp; for a bolder whiskey note, use 4 tbsp.
- • Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
- • Brownies freeze well for up to 3 months; wrap individually in plastic wrap and place in a freezer bag.
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