Bourbon Brownies

Chewy Bourbon Brownies soaked in bourbon, topped with vanilla and chocolate frosting plus pecans. A rich, boozy dessert everyone will love.

Course Dessert

Cuisine American

Keyword Bourbon Brownies, Bourbon Brownies Recipe, Bourbon Brownies with Double Frosting!!!, How Do I Make Bourbon Brownies Recipe, How To Make Bourbon Brownies Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings brownies

Calories 540kcal

Author Kathleen

Ingredients

Brownies:

1 cup butter
2 cups sugar
4 large egg large
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
10 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon instant coffee crystals
1/4 cup bourbon

Vanilla Frosting:

1/2 cup unsalted butter
1 teaspoon vanilla extract
2 cups powdered sugar

Chocolate Frosting:

6 ounces about 1 cup semi-sweet chocolate
1 tablespoon butter

US Customary - Metric

Instructions

Make Brownies

Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch baking pan or line with parchment paper.
Brown the butter: Cut the butter (1 cup) into chunks and place it in a light-colored saucepan. Melt over medium heat, stirring often. After the foaming subsides, the milk solids will begin to brown on the bottom. When the butter smells nutty and turns golden brown (5–8 minutes), remove it from the heat immediately and pour it into a heatproof bowl. Scrape in all the browned bits. Let it cool slightly (about 10 minutes), but keep it warm.
Beat the eggs and sugar: In a large mixing bowl, beat the eggs (4) and sugar (2 cups) with a hand or stand mixer on medium-high speed for 3–5 minutes, until pale, thick, and glossy.
Add butter and vanilla: With the mixer on low, slowly stream in the warm browned butter. Add the vanilla extract (2 teaspoons) and mix until just combined.
Whisk the dry ingredients: In a separate bowl, whisk together the flour (1 1/2 cups), cocoa powder (10 tablespoons), salt, and instant coffee crystals until fully combined.
Combine the wet and dry ingredients: Gently fold the dry ingredients into the egg mixture using a spatula, mixing just until no streaks remain.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with moist crumbs (not wet batter).
Add bourbon and cool: Pour the bourbon evenly over the top of the hot brownies. Cool completely in the pan.

Make White Frosting

Meanwhile, make the vanilla frosting: Beat the butter and vanilla together until creamy. Add the powdered sugar gradually and beat until smooth. Spread evenly over the top of the completely cooled brownies. Place in the refrigerator and chill until the frosting is firm.

Make Chocolate Glaze

Meanwhile, make the chocolate glaze: Combine the chocolate and butter in a microwave-safe bowl. Microwave for 1 1/2 minutes at 50% power. Remove and stir until completely melted and combined. If the ingredients aren't fully melted, microwave for an additional 30 seconds, then stir again.
Pour the chocolate glaze over the top of the cooled and set vanilla frosting. Let stand until set. Cut into serving pieces and serve!

Notes

Let the bourbon soak in - Don’t rush this step — pour the bourbon over the brownies while they’re still warm so it can seep down into every fudgy layer. As they cool, that flavor deepens and mellows, giving you a smooth, grown-up richness in every bite.
Cool before frosting - It’s tempting to spread the vanilla frosting right away, but patience pays off here. Let the brownies cool completely so the frosting stays fluffy and smooth instead of melting into the base.
Chill between layers - Pop the brownies into the fridge after the vanilla frosting to help it set before adding the chocolate glaze. You’ll get clean, bakery-style layers when you slice.
Toast the pecans - Just a few minutes in a dry skillet or the oven brings out their buttery, nutty aroma and makes the texture pop against all that creamy frosting.

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