Bourbon Butter Pecan Brownies are a classic chewy brownie loaded with toasted pecans, melty chocolate, and a subtle splash of bourbon for depth. They’re utterly irresistible.
I’ve been cooking and writing about food long enough to know when I’m overthinking it. Bourbon butter pecan brownies is one of those recipes that doesn’t need a big story ~ or a lot of convincing ~ it just needs to be made. You already know it’s going to be good, with that classic chewy brownie texture, toasty pecans, and melty pockets of chocolate. And I think you know exactly what a drop of bourbon brings to the party, so c’mon, let’s bake!!
Why these Butter Pecan Brownies work so well
Brown sugar gives these butter pecan brownies that deep, chewy blondie-style texture
Chocolate chips melt into the batter instead of fully blending in, so you get pockets of chocolate throughout
Toasted pecans add crunch and balance the sweetness
A splash of bourbon rounds everything out without tasting boozy
Butter pecan brownie questions
I detect it, but not really as ‘bourbon’ so much as a depth of flavor. I love this trick and use it in other recipes like my Bourbon Banana Bread and my fave Kentucky Bourbon Vanilla Bean Pudding. You can leave it out if you like, but I highly recommend it!
Yes I think walnuts would be delicious.
You can reduce the sugar slightly, but it will affect both texture and moisture. For best results, stick close to the original amounts.
I store my brown sugar in a heavy duty zip lock bag with a “brown sugar bear” to prevent this. If yours is hard you can try putting it in a glass bowl, cover with a damp paper towel, and microwave in 10-15 second bursts until it softens. Fluff with a fork between bursts to check.
Yes, you’ll want to 1.5x the ingredients and bake for 35-40 minutes.
Yes, they’ll freeze really well. Pull them out as needed, they’ll defrost pretty quickly at room temp.
the bottom line
If you like nutty brownies with real chew, deep flavor, and just a little edge, these are the ones to make. Here, chocolate doesn’t dominate ~ it’s just one more delicious layer in a dessert that really works. Bourbon butter pecan brownies are going on my personal favorites list.
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Bourbon Butter Pecan Brownies
Equipment
- 9×9 square baking pan
- parchment paper or nonstick foil optional
Ingredients
- 3/4 cup salted butter, softened
- 1 1/3 cups brown sugar, packed
- 1 large egg + 1 egg yolk
- 1 Tbsp bourbon
- 1 Tbsp vanilla paste, or extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 cup pecans, roughly chopped
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350F and line a 9×9 bakind dish with parchment or nonstick foil. This is optional but helps with removing the brownies for easy slicing and serving.
- Cream the ¾ cup soft salted butter, and 1⅓ cups packed brown sugar together until light and fluffy., Scrape down the bowl as you mix. Beat in the 1 large egg + 1 egg yolk, one at a time, then the 1 Tbsp bourbon and 1 Tbsp vanilla paste, or extract. Scrape down the bowl again to get everything incorporated.
- Whisk the 2 cups all-purpose flour and 1 1/2 tsp baking powder together and add to the bowl along with the 3/4 cup pecans, roughly chopped and 1/2 cup semi sweet chocolate chips. Mix everything together until a thick soft dough comes together with no streaks of flour remaining.
- Turn the batter into your prepared pan, it will be on the thick side, like cookie dough. Take a minute to spread it out evenly from edge to edge. If you like you can push a few extra chips and nuts onto the surface. It's not necessary but it gives the finished brownies a tempting look.
- Bake for about 30 minutes. The top will be starting to turn golden and the edges will be set. The center may seem soft, which is ok. You don't want to over bake these brownies.
- Let the pan cool on a rack for 15 minutes, then, if you are using a parchment or foil sling, remove the brownies to finish cooling.
- Brownies can be stored at room temperature for several days, and frozen for up to 3 months.*
Notes
Nutrition
can you tell I love butter pecan!?
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