Cocoa Brownies with Maker's Mark and Himalayan Pink Sea Salt

Adding bourbon to chocolate creates one of my very favorite flavor profiles. I combine my whiskey with chocolate quite often in the kitchen, as you can tell from my recipes for bourbon balls, double chocolate cookies, and chocolate chip brownies. I find that the addition of bourbon to chocolate recipes works best one of two ways -- either go for a slightly bitter, high rye mash bill like Old Forester, or a sweeter, wheated bourbon like Maker's Mark

I wanted to create a brownie recipe that relies on the contrast between the rich sweetness and an intense salty note. I took Alton Brown's basic recipe for cocoa powder brownies and added Maker's Mark for a touch of sweetness and a dusting of Himalayan pink sea salt for contrast. The result was pretty delicious.

Cocoa Brownies with Maker's Mark and Himalayan Pink Sea Salt, adapted from Alton Brown's Cocoa Brownies Recipe.


  • Soft butter, for greasing the pan
  • Flour, for dusting the buttered pan
  • 4 large eggs
  • 1 cup sugar, sifted
  • 1 cup brown sugar, sifted
  • 8 ounces melted butter
  • 1 1/4 cups cocoa, sifted
  • 1 teaspoons vanilla extract
  • 2 tablespoons Maker's Mark
  • 1/2 cup flour, sifted
  • 1/2 teaspoon kosher salt
  • Himalayan pink sea salt


Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. A toothpick inserted into the center of the pan should come out clean. Add a light sprinkling of coarsely cracked Himalayan pink sea salt and remove to a rack to cool.