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Whiskey Raisin Walnut Brownies

  • Author: Paula Montenegro
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 16 squares 1x
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American


These brownies are gooey, fudgy and full of whisky soaked raisins for a flavour experience that will surprise you in the best way.


  • 1/2 cup (70g) walnuts, toasted and coarsely chopped
  • 6 oz (170g) bittersweet chocolate, broken into medium pieces
  • 1/2 cup  (110g) unsalted butter
  • 1/2 cup + 2 Tbs. whiskey (I use jack daniels, regular or honey)
  • 3/4 cups raisins
  • 1 cup granulated sugar
  • 2 large eggs, at room tº
  • 1/4 teaspoon salt
  • 1 cup + 2 Tbs. (160g) unbleached all-purpose or cake flour
  • Unsweetened cocoa powder, for dusting (optional)


  1. Preheat oven to 325ºF/170ºC
  2. 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.
  3. Increse the oven temperature to 350ºF/180ºC
  4. Lightly spray or butter a 9-inch square pan.
  5. 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.
  6. 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).
  7. In a small saucepan over low heat, heat 1/2 cup of the whisky with the raisins, stirring constantly to prevent the liquid from burning the sides of the pan.
  8. Cook until the liquid is bubbly and almost reduced, about 5 minutes. Set aside.
  9. 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.
  10. Add the flour in three parts, mixing on low until combined. You can do this part with a spatula too.
  11. Remove the bowl from the mixer and stir in the melted chocolate mixture.
  12. Stir in the raisin mixture, walnuts, and remaining 2 Tbs. whisky.
  13. Pour into the prepared pan and spread to even out.
  14. Bake for 20 to 25 minutes, until barely jiggling in the center.
  15. Cool on a wire rack, wrap in plastic and refrigerate.
  16. 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.

Keywords: raisin brownies, whisky raisin brownies