These boozy brownies with raisins and walnuts are among my favorite ones. Not only are they full of chocolate flavor, but the bourbon-soaked raisins add a wonderfully sweet and chewy quality to each bite.
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For decades I thought raisins and chocolate were a bad idea. I honestly didn't get why they were selling it. Who on earth would buy it?
I guess the years made me wiser, and there came a time when I wanted to hide these brownies with raisins and not share them. In case someone else's palate had changed too.
Truth is, they have their ardent fans, but raisins are still a big deal for many.
Not the whiskey, mind you.
Especially when they taste the fantastic Chocolate Whisky Bundt Cake, so good I have traded it instead of paying for the repair of my air conditioner once. True story.
My current project is to bake brownies with added ingredients, besides caramel. There are enough of those everywhere.
That's how these bars came to be.
My ancestors would be appalled, though.
In a recipe that clearly calls for Irish whisky, I'm using, gasp, Scottish. What can I say? It was all I had. Red Label.
Whiskey or bourbon to use
Any brand you like can be used. From cheaper to more expensive ones.
It will somewhat evaporate and leave behind a deep caramel and unique flavor.
I use Johnnie Walker, Jack Daniels, regular and honey, and Jim Bean because I have them at home. But they can be expensive.
Besides this brownie recipe, I use them for the bourbon pecan pie and the bourbon barbecue sauce.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Make-ahead: they are better the next day and can be frozen, well wrapped, for several weeks.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Raisins: choose plump and moist raisins. They will make a difference.
Related recipes you might like:
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Bourbon Brownies
These boozy brownies with raisins and walnuts are among my favorite ones. Not only are they full of chocolate flavor, but the bourbon-soaked raisins add a wonderfully sweet and chewy quality to each bite.
- Total Time: 55 minutes
- Yield: 16 squares
Ingredients
- ½ cup walnuts, toasted and coarsely chopped
- 6 oz (170g) semisweet chocolate, broken into medium pieces
- ½ cup unsalted butter
- ½ cup + 2 tablespoons whiskey (I use jack daniels, regular or honey)
- ¾ cups raisins
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ¼ teaspoon salt
- 1 cup + 2 tablespoons (160g) unbleached all-purpose or cake flour
- Unsweetened cocoa powder, for dusting (optional)
Instructions
- Preheat oven to 325ºF/170ºC
- Spread the walnuts on a baking sheet and toast in the oven until lightly browned, about 5 to 8 minutes. Set aside while they cool. Coarsely chop before adding.
- Increse the oven temperature to 350ºF/180ºC
- Lightly spray or butter a 9-inch square pan.
- Line it with parchment paper or foil that hangs over two sides; it will be easy to lift the foil and take the baked brownies out of the pan before cutting.
- Melt the chocolate and butter together, in the microwave in 10 second spurts, whisking every time, or over a saucepan of boiling water (be careful water doesn't touch the bowl).
- In a small saucepan over low heat, heat ½ cup of the whisky with the raisins, stirring constantly to prevent the liquid from burning the sides of the pan.
- Cook until the liquid is bubbly and almost reduced, about 5 minutes. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment (or a hand-held electric mixer), beat the sugar, eggs and salt until thick and light, 2-3 minutes.
- Add the flour in three parts, mixing on low until combined. You can do this part with a spatula too.
- Remove the bowl from the mixer and stir in the melted chocolate mixture.
- Stir in the raisin mixture, walnuts, and remaining 2 Tbs. whisky.
- Pour into the prepared pan and spread to even out.
- Bake for 20 to 25 minutes, until barely jiggling in the center.
- Cool on a wire rack, wrap in plastic and refrigerate.
- Before serving, cut into squares (easier if they are cold from the fridge). If you want, sift a fine layer of cocoa powder over the surface, brushing off the excess cocoa for a velvety finish.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Make-ahead: they are better the next day and can be frozen, well wrapped, for several weeks.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Raisins: choose plump and moist raisins. They will make a difference.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
Keywords: whisky raisin brownies
Adapted from Pastries from the La Brea Bakery, by Nancy Silverton
Joe Lovell says
Try a nice petty, smoky Whiskey like Prime Malt.
Fantastic recipe, thank you.
Paula says
Hi! Which is the size of the pan? I have a problem, I always use a bigger pan that is recommended so the result is a very thin brownies and very difficult to cut.
Paula Montenegro says
Hi! For this recipe I use a 9-inch square pan.
David says
What an incredible combination. For starters, I want to make them just with the whiskey... I want to know what that tastes like. Then I will add the nuts and fruit. (And about 20 pounds around my mid-section!)
Paula Montenegro says
I had the same thought! The difference is in the whisky, such an amazing flavor undertone!
Marissa says
These look so good, Paula and the flavors! Amazing! Have you ever had Rum Raisin ice cream? I’m thinking that Rum Raisin bloodies would be the perfect sister brownie to these. One for each hand, lol.
★★★★★
Paula Montenegro says
I haven't had it, but through the years I saved a lot of rum raisin recipes, for cakes too. I must make your bloodies hahaha! It really is a wonderful idea Marissa!
Karen (Back Road Journal) says
I'm pinning this recipe, it sounds great. As to chocolate and raisins...yes!
Paula Montenegro says
It is one of the best brownies imo. Whisky gives chocolate a flavor that's hard to beat. Have a good week Karen!
Angie@Angie's Recipes says
Gosh..these might have been the BEST brownies I have ever seen. Did you use natural cacao powder? Will Dutch processed also work?
Paula Montenegro says
They are amazing Angie! Any cocoa works as long as you like it, it's only used to dust on top.