These Brandy brownies turned out really moist and chocolaty. I mean chocolate and alcohol- it’s a no brainer right! Best part: they were made with whole wheat flour. I cut them into bite sized pieces, and served with a brandy cranberry chocolate glaze, just for some color. Comfort-icious!
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Brandy Brownies
- Total Time: 55 minutes
- Yield: 8-10 servings 1x
Description
These moist and chocolaty brandy brownies are made with whole wheat flour and topped with a brandy cranberry chocolate glaze for an extra touch of indulgence.
Ingredients
Brownies
- 200 gm dark chocolate (I used 75% cadburys semi sweet)
- 113 gm unsalted butter (1 stick)
- 1 cup (240 ml) wholewheat flour
- 2 tbsp (30 ml) unsweetened cocoa powder (I used Hershey's)
- 3 large eggs
- 1/2 tsp vanilla essence
- 3 tbsp (45 ml) brandy
- 1/4 cup (60 ml) whole milk
- 1/2 cup (120 ml) packed brown sugar
- 1/2 cup (120 ml) baking chocolate chips (optional)
- 1/2 cup (120 ml) chopped nuts (optional- I am not a fan so I didn't add them)
Glaze
- 1/2 cup (120 ml) dried cranberries
- 2 tbsp (30 ml) brandy
- 50 gm baking chocolate pieces or 1 cup (240 ml) baking choco chips (60% dark or semi-sweet)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
- In a heatproof bowl, melt the butter and dark chocolate over a pot of simmering water, stirring until smooth and well blended. Remove from heat and let it cool to room temperature.
- Once cooled, add the sugar and cocoa powder to the chocolate mixture, mixing well until combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and brandy.
- In a separate bowl, sift together the whole wheat flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into bite-sized pieces and serve with a brandy cranberry chocolate glaze if desired.
Notes
- For a richer flavor, use a high-quality dark chocolate with at least 70% cocoa content.
- These brownies can be stored in an airtight container at room temperature for up to 3 days.
- The brandy cranberry chocolate glaze adds a nice color and flavor contrast, but the brownies are delicious on their own as well.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 22
- Sodium: 150
- Fat: 18
- Carbohydrates: 35
- Fiber: 4
- Protein: 5
- Cholesterol: 70
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Frequently Asked Questions
Why does this brownie recipe use whole wheat flour instead of all-purpose?
The author specifically highlights that these brownies are made with 1 cup (240 ml) of whole wheat flour — and notes they still turned out moist and chocolaty. The 75% dark chocolate and 3 tbsp of brandy compensate for the nuttier, denser texture whole wheat brings.
What is the brandy cranberry glaze and do I have to make it?
The glaze is a separate topping made from 1/2 cup dried cranberries, 2 tbsp brandy, and 50 g of dark or semi-sweet baking chocolate. The notes confirm the brownies are delicious on their own — the glaze adds color and a tart contrast but is entirely optional. 
How long do these brownies keep?
The notes say to store them in an airtight container at room temperature for up to 3 days. The author mentions specifically enjoying a cold brownie sliced in two on a fresh slice of buttered bread, so they hold up well the next day.
Brandy may be served neat or on the rocks (over ice cubes). It may be added to other beverages to make several popular cocktails; these include the Brandy Alexander, the Sidecar, the Brandy Daisy, and the Brandy Old Fashioned.