Bourbon Brownies with Cocoa Nibs

Mark Boughton
  • Yield: 16 pieces
  • Prep: 20 mins
  • Cook: 35 mins

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.


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 340
  • Fat 16g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 45mg
  • Sodium 150mg
  • Potassium 125mg
  • Carbohydrate 48g
  • Fiber 2g
  • Sugars 34g
  • Protein 3g
  • Trans Fat 0
  • Vitamin A 6%
  • Vitamin C 0
  • Calcium 8%
  • Iron 8%