Bourbon Butterscotch Brownies
These incredible fudgy brownies are made with a homemade bourbon butterscotch swirl, for the ultimate decadent dessert! They’re perfect for bake sales and potlucks.
Wet, fudgy, dense, gooey, and over the top chocolate flavor. That’s how I think a brownie should be, and with that said, you won’t find any cakey brownies in my house. This is one of the best recipes I think I have ever created, and there are two things I think make it a knockout:
1. I swirl in a Bourbon spiked butterscotch sauce, and it not only gives the intense chocolate flavor in the brownies something to play off and contrast, but who wouldn’t want Bourbon butterscotch sauce added to ANYTHING they’re eating???
2. I make these brownies from melted chocolate, not from cocoa powder. I really think brownies taste much better, richer, more chocolatey, and ooey gooey when made from a melted chocolate base.
If you think you have found the perfect brownie recipe, I dare you to try mine.
Bourbon Butterscotch Brownies
For the brownies:
- 1 cup bourbon butterscotch sauce (recipe below)
- 4 oz unsweetened chocolate chopped
- 9 oz bittersweet chocolate chopped
- 1 cup unsalted butter cubed
- 4 extra large eggs
- 12 oz light brown sugar, by weight (about 1.5 cups packed)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 5 oz all purpose flour, by weight (1 cup, if measuring)
For the Bourbon Butterscotch:
- 8 oz sugar (about 1 cup, if measuring)
- 1/4 cup water
- 1/4 cup bourbon liqueur
- 4 tbsp unsalted butter
- 1/4 cup heavy cream
- Start by making the butterscotch. Place the sugar and water in a large saucepan and place it over medium heat (do not stir the sugar and water together). Cook until it’s a deep amber color, and only swirl, do not stir the mixture. Add in the bourbon and stand back. When it stops bubbling, add the butter, and cook to 240 degrees F (the soft ball stage). Add in the cream, and simmer for 10 more minutes, until it thickens slightly. Remove from the heat and let the butterscotch cool.
- Preheat the oven to 325 degrees F. Line a 9×13 glass baking dish with parchment paper so we can easily lift out the brownies after they bake.
- Set a heatproof bowl over a saucepan with an inch of simmering water (double boiler) and melt the chopped unsweetened chocolate, half of the chopped bittersweet chocolate, and butter until smooth. Remove from the heat and set aside.
- In a large mixing bowl, whisk the eggs, sugar, vanilla, and salt until blended. Slowly stream in the melted chocolate while whisking, and whisk until combined. Gradually whisk in the flour, and right before the flour has been absorbed, dump in the remaining half of bittersweet chocolate, and finish stirring with a spatula just until the flour disappears (and not a second longer…no extra gluten is welcome)!
- Pour half of the brownie batter into the baking dish, and drizzle ½ cup of the butterscotch sauce over the top. Pour the remaining brownie batter on top, and drizzle the other ½ cup of butterscotch over that. Swirl with a spatula, and bake for 40 minutes, until the interior reaches 200 degrees F on an instant read thermometer and the interior is mostly set (but still gooey). Make sure you don’t overbake them, or they will be drier than they should be.
- Let the brownies cool to room temperature, then lift them out and cut into squares to be served.