These easy and chewy whiskey or bourbon brownies are a favorite. They're full of chocolate flavor, walnuts and bourbon-soaked raisins that add a wonderfully sweet and caramel tone to each bite. They can be made ahead and frozen, and taste better the next day.
A unique flavor combination
For decades, I thought raisins and chocolate were a bad idea together. I honestly didn't get why they were selling chocolate bars with those flavors. 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.
The 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, which is so good I once traded it as payment for my air conditioner repair. True story.
I really like brownies with add-ins, and that's how these raisin brownies came to be. They're great dessert and snack options for so many occasions!
Ingredient list
- Chocolate: use your favorite semisweet dark chocolate.
- Whisky or bourbon: for this recipe, they can be used interchangeably. Use what you have at home. For me, it's usually Jack Daniels regular or honey or Jim Beam.
- Dark raisins: fresh, plump and seedless.
- Walnuts: they will be coarsely chopped, so you can buy walnut pieces, which are cheaper than halves. You can also use pecans. Or omit them altogether.
- Unsalted butter.
- White granulated sugar.
- Eggs: fresh, large.
- All-purpose flour.
- Salt.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
What whiskey or bourbon to use
Any brand you like can be used. From cheaper to more expensive ones.
It will somewhat evaporate and leave a deep caramel and unique flavor behind.
My ancestors would be appalled, though. In a recipe that originally called for Irish whisky (Jameson), I'm using, gasp, American or Scottish. What can I say? It was all I had.
So use what you have.
I use Johnnie Walker, Jack Daniels (regular and honey) and Jim Bean because I have them at home. But they can be expensive.
In addition to this brownie recipe, I use them for bourbon pecan pie, bourbon barbecue sauce, chocolate pecan pie and caramel bourbon orange cake.
How to melt chocolate and butter
There are 2 ways:
- Microwave: melt the ingredients on high in 10-second intervals, stirring well between spurts until all the chocolate is melted. Be careful not to scorch it.
- Stovetop: put the chocolate in pieces with the butter in a heat-safe bowl (glass is the best) and place over a smaller saucepan with an inch of water. Over low heat, let the chocolate and butter melt, stirring frequently. Ensure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is fully melted, turn off the heat and let the hot vapor melt the remaining chocolate.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, 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 keeping track of how your oven works and what tiny details you might need to adjust.
- Ingredients: semisweet chocolate and whisky come in a wide range of types and prices, so use what works best for you.
- Make-ahead: they taste better the next day, as the flavors have a chance to settle and meld. They keep well for a few days at room temperature, covered to prevent dryness, and can be frozen, well wrapped, for several weeks.
- Raisins in brownies: choose plump and moist raisins, as they will make a difference. If you have old, dry raisins, boil them in water for a minute and let them cool. If needed, repeat the process. The raisins should plump and soften. And make sure they're seedless!
Related recipes you might like:
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Fudgy Bourbon Brownies (with raisins)
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Ingredients
Walnuts and raisins:
- ½ cup walnuts
- ½ cup whiskey, or bourbon
- ¾ cup seedless raisins
Brownie batter:
- 6 ounces semisweet chocolate, chopped
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons whisky, or bourbon
- 2 tablespoons unsweetened cocoa powder, for dusting, optional
Instructions
- Preheat oven to 325ºF (170ºC).
Walnuts and raisins:
- Spread ½ cup walnuts on a baking sheet and toast in the oven until lightly browned, about 5 to 8 minutes. Make sure they don't burn! Set aside while they cool. Coarsely chop right before using.
- In a small saucepan over low heat, heat ½ cup whiskey with ¾ cup seedless 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.
Brownie batter:
- Increase the oven temperature to 350ºF (180ºC).
- Butter or spray an 8-inch square baking pan. Line it with parchment paper for easier removal. See Notes below.
- Melt 6 ounces semisweet chocolate and ½ cup unsalted butter in the microwave in 10-second spurts, whisking every time, or over a saucepan of boiling water (be careful the water doesn't touch the bowl).
- In the bowl of an electric mixer fitted with the whisk attachment (or a hand-held electric mixer), beat 1 cup granulated sugar, 2 large eggs and ¼ teaspoon salt until thick and light, 2-3 minutes.
- Add 1 cup all-purpose flour in two 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 tablespoons whisky.
- Pour brownie batter into the prepared pan and spread to even out.
- Bake for 20 to 25 minutes, until barely jiggling in the center. A cake tester or toothpick inserted in the center should come out with very moist crumbs.
- Cool brownies in the pan on a wire rack, wrap in plastic and refrigerate.
- Before serving, sift a fine layer of 2 tablespoons unsweetened cocoa powder over the surface if you want to, brushing off the excess cocoa for a velvety finish.
- cut into squares (easier if they are cold from the fridge) and serve.
Notes
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.