Bourbon Turtle Brownies are one of my absolute favorite things to eat!
Subtle but noticeable bourbon flavour. Dense. Rich. Decadent. Perfectly chocolately. Ohhh so fudgey – and not at all cakey (the only way brownies should be!).
After baking and cooling, drizzle with my Salted Caramel Sauce to level up your dessert game and create a brownie unlike any brownie you’ve ever had!
Top Tip: Don’t Use a Glass Pan When Baking Brownies
Using glass is pretty much the worst thing you can do when making brownies. Okay, that might be an exaggeration … but still, it’s really bad. Glass isn’t for baking! Instead, use a light-colored metal pan lined with parchment paper or my favourite Reynolds Non-Stick Foil.
Boozy Brownie Substitutions
Do not substitute, adjust, or leave out ingredients, such as the bourbon. These brownies are perfect as they are, and were designed to incorporate the boozey flavours and the extra liquid. They won’t be the same if you alter ingredients.
The Salted Caramel on Top
To make these Brownies ‘turtle’, we drizzle caramel on top after baking. Check out my Salted Caramel Sauce recipe here. Store-bought caramel can be used, too – I like Trader Joe’s salted caramel sauce, available in jars.
More Desserts to Try:
- Easy Homemade Brownies – classic fudgy brownies
- Pistachio Stuffed Brownies – stuffed with pistachio cream!
- Cinnamon Roll Blondies – SO quick and easy to make
- Chocolate Stout Cupcakes – perfect for boozy dessert lovers!
- Bourbon Chocolate Chip Cookies – need I say more?
Bourbon Turtle Brownies
Ingredients
- 120 grams all purpose flour
- 45 grams unsweetened cocoa powder, aka natural cocoa powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 100 grams dark or bittersweet chocolate, coarsely chopped
- 170 grams unsalted butter
- 2 tablespoons vegetable oil, or any neutral oil
- 2 teaspoons vanilla extract
- 3 tablespoons bourbon
- 190 grams granulated sugar
- 115 grams dark brown sugar
- 2 eggs, at room temperature
- 140 grams semi-sweet chocolate chips
- 80 grams pecans or walnuts, lightly toasted and coarsely chopped
- Salted caramel sauce, for drizzling
Instructions
- Preheat oven to 325°F/ 165°C. Line an 9 x 9-inch light-colored metal baking pan with parchment paper or nonstick foil. Ensure the sides extend beyond the sides of the baking pan, for easy removal. Secure with metal binder clips, if desired.
- In a medium bowl, combine the flour, cocoa powder, cinnamon, and fine sea salt. Set aside.
- In a small saucepan, heat the chopped chocolate, butter, and oil. Heat slowly and carefully, on low heat, until smooth. Remove from heat. Transfer to a large bowl.
- Whisk in the vanilla and bourbon.
- Whisk in both sugars until well combined. If the mixture is still hot, allow to cool before adding the eggs (it doesn't have to be totally cooled; a little warm is fine).
- Vigorously whisk in the eggs for about 30 seconds.
- Fold in the dry ingredients. This step is crucial; over-mixing will ruin the brownies! Stop mixing when a little of the dry ingredients still remain.
- Using minimal strokes, fold in the chopped, toasted nuts and chocolate chips.
- Pour the batter into the prepared baking pan and smooth out the top. Evenly scatter a few whole nuts and a few more chocolate chunks or chocolate chips across the top of the brownies.
- Bake for 32 to 36 minutes, or until firm along the edges, and the top is slightly cracked, and a skewer inserted into the middle comes out with just a few moist bits on it.
- Place pan on a cooling rack and cool completely, about 2-3 hours, before slicing. You can speed this up by placing them on a heatproof trivet in the fridge.
- Once cooled, drizzle generously with salted caramel sauce. Slice into 16 slices and serve.
I LOVE these brownies! So gooey, the perfect amount of richness, and a lovely hint of booze. Perfection!