Out Of The Box Brownies: Magical brownie recipes that start with a box

Father’s Day Brownie: Whisky-Pecan-Cream Brownie

June 11, 2012 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Creative, Decadent, Nutty

Rate This!
An error occurred!

The smoky, sweet, rich cream sauce will make your kitchen smell heavenly, and the resulting Whisky-Pecan-Cream Brownie ensures that your friends will never forget to invite you to Wednesday night poker. Don’t be concerned if whisky isn’t your thing; you can control just how much “zing” your brownie has!




  • 1 box brownie mix (I used Betty Crocker Original Supreme)
  • Eggs, oil, and water as directed on the box


  • 1.5 cups (12 ounces) heavy whipping cream (it’s OK to use half cream, half milk)
  • 1/3 cup sugar
  • A pinch of salt
  • 2 ounces Whisky (or Whiskey…the spelling depends on what country it’s from)
  • 2-3 Tbsp corn starch
  • 2 more ounces of Whisky
  • 2 Tbsp butter or margarine
  • 1.5 cups pecans, coarsely chopped and toasted


Chop pecans into coarse pieces. (In the photos, you’ll see that I chopped mine a bit too small.) Toast the pecan pieces on a cookie sheet at 350 F for 5 minutes. Remove from oven and set aside.

Mix brownie batter as directed on the box, pour into a greased pan, and set aside.

Pour the cream into a medium sauce pan, add the sugar, and stir well.


Add a pinch of salt. Or two. Yum.


Make a “slurry” by thoroughly mixing the cornstarch into two ounces of the Whisky. (Later in the recipe, you will use 2 more ounces of Whisky.)


Pour your Whisky-cornstarch slurry into the cream and stir well.


On medium heat, bring the mixture until it begins to boil, stirring constantly. When it boils, reduce the heat so it doesn’t scald the cream. Cook at medium-low for about 5 minutes, stirring occasionally. Your Whisky-cream sauce will thicken up, and it will smell heavenly. Remove from heat, and add the remaining 2 ounces of Whisky to the cooked mixture.


Add the butter and stir until it has melted into the sauce.


Add the toasted pecans.


Stir in the pecans. Oh, my. Delightful. (Do not drink all of this sauce straight out of the pan; you will regret it later when you will be forced to eat plain brownies.)


You have two options at this point.

1) You may pour the Whisky-pecan-cream sauce over the unbaked brownie batter in a stunning “top layer,” and then bake it.


Or, 2) You may put spoonfuls of the Whisky-pecan-cream sauce on top of the unbaked brownie batter, swirl them with a knife to make delightful veins of Whisky-pecan goodness, and then bake.



Whether you choose 1 or 2 above, use a 350 F oven. You will be one happy camper in about 30-40 minutes. Check for doneness with a toothpick, looking for a fairly clean pull from a prick in the middle of the pan. Remove from oven. Keep in mind, some of your Whisky will evaporate during baking. So, might I petition that you use a Whisky-laced pastry brush to add just a tad more of that golden flavor to the top crust? Just a suggestion.


It’s pretty. It’s manly. It’s pretty manly. It’s the Whisky-Pecan-Cream Brownie, sure to make any dad happy during Father’s Day dessert.




Leave a Reply

× 2 = fourteen