There’s something wonderfully decadent about a brownie that’s rich, fudgy, and kissed with the warmth of bourbon.

These Bourbon Brownies blend browned butter, dark brown sugar, and a splash of bourbon into a tender, chocolate-studded bar, finished with crunchy pecans and a sprinkle of flaky sea salt. Every bite is pure indulgence.

Why You’ll Love This Recipe

Deep, nutty flavor — browned butter and pecans add layers of toasty richness

Warm spice note — a touch of cinnamon complements the bourbon’s warmth

Fudgy texture — underbaked center keeps them irresistibly chewy

Easy to customize — swap pecans for walnuts or add espresso powder for depth

Show-stopping finish — a light sprinkle of flaky sea salt elevates every bite

What You’ll Need (Ingredient Highlights)

Browned butter — brings caramelized, nutty complexity

Light brown sugar — imparts moistness and molasses depth

Bourbon — adds a warm, boozy aroma (or substitute vanilla extract)

Eggs & yolk — create a glossy, fudgy crumb

Flour & spices — all-purpose flour, cinnamon, and salt for balance

Toasted pecans — crunchy texture and buttery flavor

Semi-sweet chocolate chunks — pockets of melty richness

Flaky sea salt — optional finishing touch for contrast

Pro Tips Before You Start

Brown your butter carefully — watch for golden foam and a nutty aroma; don’t let it burn.

Room-temperature eggs blend more smoothly into the batter.

Fold gently when adding flour and mix-ins to avoid tough brownies.

Use a light hand with salt — a pinch on top is enough to highlight sweetness.

Let cool completely (at least 1 hour) before slicing to get clean edges.

How to Make Bourbon Brownies

Step 1: Prep & Brown Butter
Preheat oven to 350°F. Line an 8×8″ pan with parchment and spray lightly.

In a saucepan over medium heat, melt butter until it foams, browns, and smells nutty.

Pour into a heat-proof bowl and cool slightly.

Step 2: Build the Batter
Whisk in brown sugar until smooth. Stir in bourbon and vanilla.

Beat in the egg and yolk until just combined.

Step 3: Add Dry Ingredients
Fold in flour, cinnamon, and salt until no streaks remain.

Gently stir in pecans and chocolate chunks.

Step 4: Bake
Spoon batter into the pan, smoothing the top.

Bake 24 minutes, until edges are set and golden but center still wobbles.

Step 5: Cool & Finish
Cool in pan at least 1 hour.

Lift out bars with parchment, slice into squares, and sprinkle with flaky sea salt.

Serving Suggestions
Serve warm with a scoop of vanilla ice cream for an indulgent treat

Pair with coffee or a milk latte for a cozy afternoon snack

Offer alongside fresh berries or whipped cream for a lighter dessert

Variations & Substitutions

Nut swap — use chopped walnuts or almonds instead of pecans

Chocolate change — try white chocolate chips or dark chocolate chunks for variety

Boozy twist — substitute rum or whiskey for bourbon

Spice it up — add ¼ tsp ground ginger or allspice for extra warmth

Storage & Leftovers

Room temperature — store in an airtight container up to 3 days

Refrigerator — keep chilled up to 5 days; bring to room temp before serving

Freezer — wrap individual bars in plastic and freeze up to 1 month; thaw before enjoying

FAQs

Can I omit the bourbon?
Yes—use 1 tsp vanilla extract instead for a non-alcoholic version.

Why are my brownies dry?
Avoid overbaking; the center should still jiggle slightly at 24 min.

How do I store leftovers?
Keep in an airtight container at room temperature up to 3 days.

Can I freeze these brownies?
Yes—wrap bars tightly and freeze up to 2 months; thaw before serving.

What if I don’t have parchment?
Grease and flour the pan well, but slicing may be less clean.

Can I use chopped chocolate instead of chunks?
Absolutely—chopped bars or chips both work.

How can I make them more fudgy?
Reduce flour by 2 Tbsp or bake 1–2 minutes less.

Final Thoughts

These Bourbon Browned-Butter Chocolate Chunk Blondies balance rich, caramelized butter with boozy warmth and crunchy pecans.

Perfect for any occasion, they prove that simple ingredients can create extraordinary treats!