Nutty bourbon brownies – gooey, fudgy brownies with a boozy kick and plenty of crunchy nuts; only for grown-ups!
You can’t beat a good brownie, and while a classic plain chocolate brownie may be pretty unbeatable, I think that these nutty bourbon brownies might just have it whooped. They have my favourite brownie texture – fudgy and a little bit gooey with lots of crunchy bits from the nuts, and a rich, deeply chocolatey flavour with a kick from the bourbon – grown-up brownie heaven!
If you don’t want to use bourbon in these then you can swap it for whisky, dark or spiced rum, amaretto or Irish cream; all of which I think would be utterly delicious. Or if you want to leave out the alcohol altogether then just use milk instead, which would also make them kid-friendly.
As for the nuts you can use whatever selection you like; I used a mixture of pecans, hazelnuts, almonds and walnuts so there was plenty of variety; but you can just use one or two types if you prefer. Half of the nuts are chopped up and folded into the brownie batter and the other half are left whole and arranged on top; that way they are evenly dispersed throughout the brownies AND they look pretty darn attractive too!
Here’s what you’ll need:
- 1 3/4 cups mixed nuts (I used pecans, hazelnuts, almonds and walnuts)
- 1/2 cup butter, cubed
- 7oz dark (semisweet) chocolate, chopped
- 2 large eggs
- 2/3 cup (packed) light brown soft sugar
- 1/2 cup granulated sugar
- 1/3 cup bourbon whiskey
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 Tbsp cocoa powder
- pinch salt
1.Grease an 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 375°F.