Go Back
Nutty bourbon brownies – gooey, fudgy brownies with a boozy kick and plenty of crunchy nuts.

Nutty Bourbon Brownies

Servings 9 brownies


  • 200 g (1 3/4 cups) mixed nuts (I used pecans, hazelnuts, almonds and walnuts)
  • 120 g (1/2 cup) butter cubed
  • 200 g (7oz) dark chocolate chopped
  • 2 large eggs
  • 125 g (2/3 cup) light brown soft sugar
  • 100 g (1/2 cup) granulated sugar
  • 80 ml (1/3 cup) bourbon (or whisky, rum, amaretto, Irish cream or milk)
  • 2 tsp vanilla extract
  • 180 g (1 1/2 cups) plain flour
  • 1 Tbsp cocoa powder
  • pinch salt


  1. Grease an 20cm/8 inch square cake pan and line with a strip of baking parchment, making sure that it overhangs either side so that it is easy to lift the baked brownies out of the pan. Preheat the oven to 190°C/375°F/gas mark 5.

  2. Roughly chop half of the nuts, not too small, and set aside. Place the butter and chocolate in a pan over a low heat and stir until melted and smooth. Set aside.

  3. Place the eggs and sugars in a large bowl and beat with an electric mixer until extremely thick and pale and the sugar has almost dissolved.

  4. Beat in the chocolate and butter mixture followed by the bourbon and vanilla extract.

  5. Sift together the flour, cocoa powder and salt then fold it into the chocolate mixture until no pockets of flour remain. Stir in the chopped nuts.

  6. Pour the batter into the prepared pan and spread it level. Scatter (or arrange carefully) the whole nuts on top.
  7. Bake for about 30 minutes until the brownie feels firm to the touch and a skewer comes out gunky but not wet. If it comes out clean the brownies are overbaked so keep an eye on them. You may need to loosely cover the top with tin foil partway through baking to stop the nuts from catching.
  8. Leave the brownie slab to cool completely in the pan (I like to put it in the fridge overnight once it has cooled so that the brownies are easy to slice neatly), then carefully lift it out using the overhanging parchment and use a sharp knife to cut it into squares.