These exceptionally fudgy brownies feature a homemade bourbon butterscotch swirl for an indulgent, crowd-pleasing dessert. Rich, dense, and gooey, they’re ideal for bake sales, potlucks, holiday gatherings, or any time you want an over-the-top chocolate treat.
These brownies are intentionally dense and intensely chocolatey — not cakey — because the best brownies should be moist, fudgy, and meltingly rich. Two key choices make a big difference: using melted chocolate rather than cocoa powder for a deeper flavor and silky texture, and adding a bourbon-spiked butterscotch swirl that contrasts the chocolate with caramelized sweetness and warm spirit notes. If you love bold chocolate desserts and a hint of bourbon, this recipe is built for you.
Bourbon Butterscotch Brownies
Ingredients
For the brownies:
- 1 cup bourbon butterscotch sauce (recipe below)
- 4 oz unsweetened chocolate, chopped
- 9 oz bittersweet chocolate, chopped (divide in half)
- 1 cup unsalted butter, cubed
- 4 extra large eggs
- 12 oz light brown sugar, by weight (about 1½ cups packed)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 5 oz all-purpose flour, by weight (about 1 cup, if measuring)
For the Bourbon Butterscotch:
- 8 oz granulated sugar (about 1 cup)
- 1/4 cup water
- 1/4 cup bourbon liqueur
- 4 tbsp unsalted butter
- 1/4 cup heavy cream
Instructions
- Make the bourbon butterscotch: In a large saucepan, combine the sugar and water over medium heat. Do not stir; swirl the pan gently if needed. Cook until the sugar becomes a deep amber color. Carefully add the bourbon (it may flame briefly; keep a safe distance). After bubbling subsides, add the butter and continue cooking to 240°F (soft-ball stage). Stir in the heavy cream, then simmer for about 10 minutes until slightly thickened. Remove from heat and cool to room temperature.
- Prepare to bake: Preheat the oven to 325°F. Line a 9×13-inch glass baking dish with parchment paper so you can lift the brownies out easily after baking.
- Melt the chocolate and butter: Set a heatproof bowl over a saucepan with an inch of simmering water (double boiler). Add the chopped unsweetened chocolate, half of the chopped bittersweet chocolate, and the cubed butter. Stir until the mixture is completely smooth. Remove from heat and let cool slightly.
- Combine the batter: In a large bowl, whisk the eggs, brown sugar, vanilla, and salt until blended. Slowly drizzle the melted chocolate mixture into the egg mixture while whisking to combine. Fold in the flour gradually. Just before the flour is fully incorporated, stir in the remaining half of the chopped bittersweet chocolate and finish mixing with a spatula until the flour disappears. Avoid overmixing to keep the brownies tender.
- Layer and swirl: Pour half of the brownie batter into the prepared baking dish. Drizzle 1/2 cup of the cooled butterscotch sauce over the batter. Add the remaining batter on top, then drizzle the remaining 1/2 cup of butterscotch. Use a spatula to swirl the layers gently so you get ribbons of butterscotch throughout.
- Bake: Bake for about 40 minutes, or until an instant-read thermometer inserted in the center reads 200°F and the interior is mostly set but still very moist. Avoid overbaking to preserve a fudgy texture.
- Cool and serve: Allow the brownies to cool to room temperature in the pan. Lift them out using the parchment paper and cut into squares. Store in an airtight container once fully cooled.
Nutrition
Carbohydrates: 31 g,
Protein: 2 g,
Fat: 11 g,
Saturated Fat: 7 g,
Cholesterol: 43 mg,
Sodium: 60 mg,
Fiber: 1 g,
Sugar: 20 g
Nutrition is estimated using a food database and is provided as a guideline for informational purposes only.