Fudgy homemade brownies made from scratch with cocoa powder, chocolate chips…and whiskey! This is my favorite brownie recipe and I just know you’re going to love it, too.
One of my favorite evening indulgences this winter was hot cocoa with a shot of whiskey and some whipped cream. Something whiskey and chocolate just go together so perfectly.
Now that it’s getting a little warm for cocoa, I decided to turn this treat into brownies and wow was it a good idea. These homemade brownies are rich, fudgy and chocolatey with a subtle whiskey flavor. They’re so good! They’re perfect for St. Patrick’s Day — or any day that you feel like having a homemade treat!
(Psst – if you love whiskey desserts, make sure you also check out my oatmeal cookies with whiskey-soaked cherries)
What I love most about these fudgy brownies is that they’re made with basic pantry staples. As long as you have a decently stocked baking cabinet, you should be able to make these any time you want without needing to make a special trip to the store.
To make them, you’ll need:
- Brown sugar
- Dutch process cocoa powder
- Chocolate chips (or chocolate chunks)
If you like brownies with nuts, ¼ cup of chopped pecans is a really nice addition to this brownie recipe.
What kind of whiskey should I use in these brownies?
Any whiskey will work in these brownies but, like cooking with wine, I’d use one that you actually like to drink. That said, save the really fancy stuff for sipping. I wanted to lean into the Irish Whiskey Brownies idea, so I used Paddy in these. It’s one of my favorites! But I’ve also made them with Jameson. You can even use bourbon in them for a slightly sweeter and oakier flavor.
Can I make them without the whiskey?
Sure! If you want to leave out the whiskey, just increase the milk to ¼ cup and add a teaspoon of vanilla extract.
- 1 cup sugar
- ½ cup brown sugar
- 3 eggs
- 1 cup all-purpose flour
- ¼ cup Dutch processed cocoa powder
- ⅛ teaspoon kosher salt
- 4 Tablespoons butter
- 2 Tablespoons milk
- 2 Tablespoons whiskey
- 1 teaspoon instant espresso optional
- ½ cup chocolate chips
- Heat your oven to 350F.
- In a mixing bowl, combine the sugars and eggs. In a separate bowl, combine flour, cocoa powder, and salt.
- In a small saucepan, combine the butter, milk, whiskey, and espresso (if using). Bring to a simmer, then stir in the chocolate chips, until melted. Remove from the heat and let cool for a minute or two.
- Stir the chocolate mixture into sugar and eggs. Fold in the dry ingredients.
- Pout the batter into a 9×9 baking pan and bake for 30 minutes, or until the center is set.
- Let cool before slicing.