Bourbon Butterscotch Brownies

Recipe courtesy of Elizabeth Burrell, Big Green Egg Culinary Center Celebrate Halloween with these spooky brownies.




  • 2 oz. (57 g) unsweetened chocolate, chopped 
  • 2 oz. (57 g) semi-sweet chocolate, chopped 
  • 9 oz. (257 g) bittersweet chocolate, chopped 
  • 1 cup (240 ml) unsalted butter, cubed 
  • extra-large eggs 
  • 1 1/2 cups (360 ml) packed brown sugar 
  • 1 teaspoon (5 ml) vanilla extract 
  • 1/4 teaspoons (1.3 ml) sea salt 
  • 1/2 cups (120 ml) bourbon 
  • 1 cup (240 ml) all-purpose flour 
  • 1 cup (240 ml) butterscotch chips 

Bourbon glaze

  • 2 tablespoons (30 ml) bourbon 
  • 2 tablespoons (30 ml) heavy whipping cream 
  • 2 cups (480 ml) confectioners’ sugar 



Step 1

Set the EGG for indirect cooking with the convEGGtor at 325°F/162°C.

Step 2

Whisk together the bourbon glaze ingredients until smooth – refrigerate until needed.

Step 3

In a saucepan, melt the chopped unsweetened chocolate, the chopped semi-sweet chocolate, half of the chopped bittersweet chocolate, and butter until smooth. Remove from the heat and set aside.

Step 4

Whisk the eggs, sugar, vanilla, and salt and bourbon until blended. Slowly stream in the melted chocolate while whisking. Whisk until combined.

Step 5

Gradually whisk in the flour. Before all of the flour has been absorbed, put in the remaining half of bittersweet chocolate. Finish stirring with a spatula until the flour disappears.

Step 6

Put a few butterscotch chips in the bottom of your baking pan (we used skull pans). Pour brownie batter on top, filling to about 1/4 of an inch below the edge. Add a few more butterscotch chips to the top.

Step 7

Bake for 40 minutes until a toothpick comes out almost clean (we want a little bit of gooeyness!)

Step 8

Let the brownies cool to room temperature. To serve, drizzle glaze over the top.

Bourbon glaze

Step 1

Whisk together the bourbon glaze ingredients until smooth – refrigerate until needed.

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