Bourbon Brownies with Cocoa Nibs

Kitchen Tested
  • Yield 16 pieces
  • Prep 20 mins
  • Cook 35 mins

A blond, boozy brownie rich with chocolate chips.

Mark Boughton

Bake these brownies in a 9-inch square pan, so they are thick and chewy, or in a 13-by-9-inch pan for a thinner bar. Wrapped tightly in foil, they keep up to a week and ship particularly well. The cocoa nibs, found in specialty food stores, add a nice crunch.


2 cups dark brown sugar
1 1/2 sticks unsalted butter
2 eggs
2 teaspoons vanilla extract
2 tablespoons bourbon
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup chopped pecans
1 1/4 cups bittersweet chocolate chips
1/2 cup cocoa nibs (optional)


  1. Preheat oven to 350F. Grease a baking pan (9-inch square or 13-by-9-inch) with butter.
  2. Combine sugar and butter in a medium saucepan or microwave-safe bowl and heat until butter melts. Stir well to combine.
  3. Combine eggs, vanilla and bourbon in a small bowl.
  4. Combine flour, baking powder and salt in a large mixing bowl. Add butter mixture and mix well. Add egg mixture and mix well. Stir in pecans, chocolate chips and cocoa nibs, if using.
  5. Spread batter evenly into prepared pan. Bake 35 to 40 minutes in a 9-inch square pan or 25 to 30 minutes in a 13-by-9-inch pan. Cool completely and cut into squares.

Recipe by Paula Disbrowe.



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