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Whiskey Glazed Brownies ~ because the only way to improve on a fabulously decadent frosted brownie is to add whiskey, of course!

Total time

60 minutes




  • ½ cup (1 stick) butter
  • 1 cup 1/2 cup bittersweet or dark chocolate chips ((or 3 ounces semi-sweet baking chocolate, chop))
  • 1½ cups sugar
  • 3 eggs
  • 1 tsp vanilla extract or paste
  • dry ingredients
  • 1 cup flour
  • 2 tbsp unsweetened cocoa powder ( (I like Hershey's Special Dark) )
  • 1 tsp salt
  • ¾ tsp baking powder
  • glaze
  • 4 tbsp butter
  • 1 cup 1/2 cup dark chocolate chips (or 3 squares semi sweet baking chocolate, chopped)
  • 1 tbsp cocoa powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp whiskey
  • ⅔ cup rough chopped toasted walnuts


  1. Set oven to 350F
  2. Melt the butter in a saucepan and add the chocolate, stir over low heat to melt completely. Whisk or beat in the sugar until smooth. Remove from heat.
  3. Beat in the eggs, one at a time, and then the vanilla.
  4. Whisk the dry ingredients together and add to the wet, stirring just to combine.
  5. Spray an 8x8 baking pan. I like to line it with a long sheet of parchment paper so I can lift the brownies out for easier cutting, but that's optional.
  6. Spread the batter evenly into the pan and bake for 30-40 minutes, depending on your pan and your oven. Check with a toothpick, it should come out without wet batter on it.
  7. Cool the brownies before glazing.
  8. To make the glaze melt the butter in a small saucepan. Take off the heat and add the chocolate. Stir until fully melted.
  9. Mix in the cocoa powder, salt, vanilla and whiskey. Blend until silky smooth.
  10. Pour the glaze onto the cooled brownies and spread out gently with a spatula. Sprinkle on the walnuts. Let the glaze firm up before cutting into squares.
  11. View the recipe instructions at The View From the Great Island

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