Sometimes I just need dessert and a drink after a hard day, so why not have it together? These fudgey, whiskey brownies are the best boozy brownies ever. They’re rich with a gooey chocolate center and have a hint of whiskey – nothing too crazy so you don’t get a buzz off of one! Hidden inside are bites of cherries to add a tart element and relieve your taste buds from chocolate overdose.
I’m a huge Sagamore Whiskey fan partly because Sagamore is distilled in my hometown of Baltimore, but mainly because it’s one smooth whiskey. They also have rye soaked cherries that are phenomal in drinks and I actually used them in the brownies! If you don’t have Sagamore you can use your favorite whiskey and cherry preserves – it’ll give you the same result!
I topped these decadent whiskey brownies with a less sweet frosting (Ermine frosting) for Valentine’s Day, but it’s totally optional and they’re great on their own.
Fudgy Whiskey Brownies
- 1 cup unsalted butter, melted and cooled
- ¼ cup whiskey
- 2 cups light brown sugar
- 4 eggs
- 1 ½ tsp vanilla extract
- ½ tsp salt
- ¾ cup all purpose flour
- 1 cup cocoa powder
- 3 tbsp chopped up cherries or cherry preserves
Ermine Frosting (optional):
- ½ cup granulated sugar
- 3 tbsp all purpose flour
- ¼ tsp salt
- ½ cup milk
- ½ cup butter
- ½ tsp vanilla extract
- Line a 8×8 inch pan with parchment paper and spray with non stick spray. Preheat oven to 350°F.
- In a medium sized bowl, sift the cocoa powder and flour together. Mic insalt.
- In a large bowl use a hand mixer to beat the butter, whiskey and sugar together for a couple minutes. Add the vanilla extract and eggs and mix until just combined.
- Fold the dry ingredients into the wet ingredients and just incorporate the cherries.
- Bake for 50-58 minutes. If you are making frosting continue to step 6, if not – enjoy!
- While that’s baking make the frosting by adding the sugar, flour, salt to a saucepan and whisk until there aren’t anymore lumps.
- Turn the stove to medium heat and whisk in the milk continuously until the mixture thickens and the whisk leaves a trail when lifted or a pudding consistency. Remove from heat and pour into a heat safe bowl, covering and touching with parchment paper or plastic wrap so it doesn’t form a skin. Let cool to room temperature.
- When the flour mixture has cooled to room temperature, beat the butter with either a stand mixer or hand mixer until fluffy. While butter is beating, gradually add the flour mixture one tbsp at a time until completely incorporated and add vanilla extract. I added one drop of red food coloring to be a light pink. Frost your brownies and enjoy!
If you make these Whiskey Brownies or any of my recipes please let me know what you thought of it and tag me on Instagram!