Fudgy Bourbon Brownies (with raisins)
These easy and chewy whiskey brownies with raisins and walnuts are a favorite. They're full of chocolate flavor, and the bourbon-soaked raisins add a wonderfully sweet and caramel tone to each bite. They can be made ahead and frozen, and taste better the next day.
Servings 12 squares
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
Prepare the pan: line the greased pan with strips of parchment paper. When ready to cut and serve, they will help you remove the whole block of brownies. The strip (or strips) must be as wide as the pan. 1 strip: cover the bottom and two short sides. The two long sides will be greased but not lined. 2 strips: make a crisscross pattern and cover the bottom (twice) and all sides. One strip will be wider than the other.
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 an 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!
