Double Chocolate Bourbon Brownies

Ingredients

• 113 g (½ cup)butter
• 113 g (4 oz)bittersweet chocolate, chopped
• 200 g (1 cup)sugar
• 2eggs
• 45 ml (3 tablespoons)bourbon whiskey
• 2.5 ml (½ teaspoon)salt
• 60 g (½ cup)plain flour
• 25 g (¼ cup)cocoa powder
• 120 ml (½ cup)double cream
• 85 g (½ cup)chocolate chips, melted
• 45 ml (3 tablespoons)bourbon whiskey

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Line a 20 × 20 cm (8 × 8 inch) baking tin with baking parchment and set it aside.

2. 2

   Melt chocolate

   Put the butter and chopped bittersweet chocolate in a large microwave-safe bowl. Microwave in 30-second bursts until fully melted.

3. 3

   Mix and bake

   Stir in the sugar to cool the mixture, then add the eggs, 45 ml bourbon and salt. Fold in the flour and cocoa until the batter is smooth and glossy. Pour it into the lined tin and bake for 30 minutes, or until a knife inserted in the centre comes out clean. Leave the brownies to cool completely before frosting.

4. 4

   Whip the frosting

   Whip the cream until it forms stiff peaks. While continuing to whip, pour in the melted chocolate and 45 ml bourbon until thoroughly combined. Spread the frosting over the brownies and serve.

What are double chocolate bourbon brownies?

Brownies are a familiar American-style tray bake, known for their dense, chocolate-rich crumb. This version builds on that base with bittersweet chocolate in the batter and a chocolate cream frosting.

Bourbon appears in both the brownie mixture and the topping, giving the bake a warming whiskey note. The contrast between the fudgy base and airy frosting makes each square feel especially indulgent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 6g protein, 50g carbs, 26g fat.

The flour and sugar provide most of the carbohydrates, while butter, chocolate and cream contribute much of the fat. Eggs and chocolate contribute some protein, and the bourbon adds energy without much protein or fibre. Pair a square with berries or another piece of fruit for a fresher, more balanced plate.

Choosing the chocolate

Bittersweet chocolate: use a bar that melts smoothly with the butter and brings depth to the brownie base. Chop it into small pieces so it melts evenly.

Chocolate chips: melt these before adding them to the frosting. Let the melted chocolate cool slightly so it does not deflate the whipped cream.

Getting a smooth batter

Cool the mixture: stirring in the sugar after melting helps bring down the temperature before the eggs go in. This makes it easier to mix them in without scrambling.

Fold gently: add the flour and cocoa once the wet ingredients are combined. Stop when the batter looks smooth and glossy rather than continuing to beat it.

Checking when they are done

Use the stated 30-minute bake as a guide, then test the centre with a knife. The recipe's cue is for the knife to come out clean.

Let the brownies cool completely in the tin before frosting. A warm base can soften the whipped topping and make it difficult to spread neatly.

Making the frosting

Whip the cream to stiff peaks before adding the melted chocolate and bourbon. Keep whipping as you pour them in, as directed, so the additions are incorporated throughout.

Spread the frosting over the cooled brownies just before serving or once it has been made. Cut with a clean knife for neater squares.

Serving and timing

The recipe gives a 30-minute baking time, plus cooling time before frosting; total preparation time is not specified. Allow enough time for the brownies to cool fully.

Serve the squares on their own or alongside fresh berries to add a tart contrast. A small scoop of vanilla ice cream is another option for a dessert plate.

Recipe notes & tips

• Chop the bittersweet chocolate into small, similar-sized pieces so it melts evenly.
• Microwave the butter and chocolate in 30-second bursts, stirring between bursts if needed.
• Make sure the brownie base is completely cool before adding the frosting.
• Add the melted frosting chocolate gradually while whipping to help it combine evenly with the cream.
• Use a sharp knife and wipe it between cuts for tidier squares.

Variations

• Add pecans: fold chopped pecans into the batter for a crunchy contrast.
• Use dark chocolate: choose a darker bar for a more intense chocolate flavour.
• Skip the bourbon: leave it out of both parts for brownies without whiskey.
• Add a pinch of espresso powder: stir it into the cocoa to deepen the chocolate notes.
• Finish with flakes of salt: scatter a little over the frosting just before serving.

Common mistakes to avoid

• Overheating the chocolate: use 30-second microwave bursts so it melts without scorching.
• Adding eggs to a very hot mixture: stir in the sugar first to cool the chocolate mixture.
• Overmixing the batter: fold in the flour and cocoa only until the mixture is smooth.
• Frosting warm brownies: cool them completely first so the topping holds its shape.
• Adding hot melted chocolate to the cream: let it cool slightly before pouring it in while whipping.

How to store

Because the frosting contains whipped cream, store the brownies covered in the fridge and eat within 2–3 days. Bring a portion to room temperature before serving for a softer texture.

Frequently asked questions