Whiskey brownies. Do I need to say more?
One of Mrs. Nom’s favorite childhood treats was a chocolate root beer float, so adding a bit of an adult twist to that combination only made sense when we had a bottle of Uncle Bob’s Root Beer Whiskey come into our possession, especially with whiskey being such a great pair with chocolate. Needing a fun dessert for a night with friends, we decided that a drunken brownie would be the perfect end to a great meal.
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This recipe uses a bittersweet dark chocolate to help balance out the sweetness of the root beer whiskey and enhance the herbal notes making the brownie rich and complex. Topped with a root beer whiskey and chocolate whipped cream frosting, there is just a bit of a bite from the whiskey.
Starting out with a sweet chocolate flavor and finishing with an intense root beer flavor, the light frosting is a perfect topping to the fudgy whiskey brownies.
Like this recipe? Try these below, too!
Other Boozy Brownie Recipes
Bailey’s Irish Cream Caramel Brownies – Such the Spot
Whiskey Glazed Brownies – The View From Great Island
Boozy Brownies – A Gouda Life
Boozy Brownies with Salted Caramel Rum Sauce – Tattooed Martha
Orange Boozy Brownies – Cooking with Curls
Other Boozy Chocolate Desserts
Boozy Dark Chocolate Cupcakes – A Sassy Spoon
Chocolate Amaretto Mont Blanc – Patisserie Makes Perfect
Easy Bailey’s Chocolate Mousse – Cooking LSL
Chocolate Bailey’s Poke Cake – Sweet and Savory Meals
Boozy Chocolate Stout Cake – Betsy Life
For the Brownies
- 1/3 cup cocoa
- 3 oz Root Beer Whiskey
- 1 cup sugar
- 4 Tbsp butter, unsalted
- 4 oz bittersweet chocolate, chopped
- 1/2 cup flour
- 1/2 tsp salt
- 2 eggs
Chocolate Whipped Cream Frosting
- 1 1/2 oz Root Beer Whiskey
- 1 Tbsp cornstarch
- 1/2 cup melted chocolate chips
- 2 Tbsp powdered sugar
- 3 dashes chocolate bitters
- 1/2 cup heavy whipping cream
For the Brownies
Preheat the oven to 350°. Line an 8x8 pan with parchment paper.
In a microwave safe bowl, combine the butter and chocolate. Heat in 30 second intervals until melted. Stir in sugar. Add in eggs, root beer whiskey and salt.
Fold in flour and cocoa until smooth and shiny.
Pour mixture into the parchment lined dish. Bake for 30 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
For the Frosting
Whip the cream into stiff peaks.
Pour chocolate in and mix. Add in powdered sugar and cornstarch. Mix.
Add in whiskey and bitters. Whip until slightly stiff.
Frost brownies. Serve.
WOODFORD RESERVE Chocolate Bitters (2oz)
KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
Reynolds Kitchens Cookie Baking Sheets Parchment Paper (Non-Stick, 22 Sheets)
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Amount Per Serving: Calories: 358 Total Fat: 15.6g Saturated Fat: 9.9g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 64mg Carbohydrates: 45g Fiber: 1.9g Sugar: 35.4g Protein: 4.4g
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