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Bourbon Turtle Brownies

Bourbon Turtle Brownies are rich, fudgy, gooey, and packed with SO much flavor! These brownies feature the perfect amount of boozy flavor, all balanced by the salted caramel, nuts, and chocolate. Adult dessert perfection!
Prep Time20 minutes
Cook Time32 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Keyword: brownie, chewy, chocolate, gooey, parties, party, potluck
Servings: 16 brownies
Author: Kiersten K

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.

Notes

Storage: Bourbon Turtle Brownies will keep well in a sealed container for about 4 days. Refresh in the microwave for about 15 seconds per slice for gooey heaven. 
Salted Caramel: Use my Homemade Salted Caramel Sauce for drizzling, for maximum turtle goodness. You can also use Trader Joe's salted caramel sauce (available in jars) if needed.