this recipe

Flourless baking is common on the Italian island of Capri, where it's done for taste, not to cut carbs. The original is a chocolate dessert topped with powdered sugar, Grenache or berries. If you’re familiar with it, the rich, less-cakey texture might remind you of the Italian dessert. Ours is made even better with a hint of Maker’s Mark®.

Preparation Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes


  • 1-1/4 sticks unsalted butter, plus more for the pan
  • 1/4 cup unsweetened cocoa powder
  • 2 cups semi-sweet chocolate chips
  • 4 large eggs
  • 1/2 cup confectioners' sugar
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Brownies rest on a cooling rack cut into squares next to a bottle of Classic Maker's Mark.
  • Step 1
    Prepare your oven and baking pan
    Preheat the oven to 325°F. Butter an 8-inch square baking pan, line with parchment paper or foil and butter the parchment.
  • Step 2
    Melt butter with bourbon and chocolate
    In a large saucepan, heat the butter and bourbon over medium heat, stirring occasionally, until the butter melts. Stir in the cocoa powder until smooth. Remove from the heat and immediately add 1-1/2 cups chocolate chips. Stir until smooth. Let cool slightly.
  • Step 3
    Mix in the rest of your ingredients
    Add the eggs, one at a time, beating well after each addition. Stir in the confectioners' sugar until well-combined. Transfer to the prepared pan and spread in an even layer. Sprinkle the remaining 1/2 cup chocolate chips on top.
  • Step 4
    Bake to perfection
    Bake until the top is glossy and a toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in the pan on a wire rack.
  • Step 5
    Remove from pan and enjoy
    Lift out of the pan using the parchment paper. Cut into 12 bars.
A bottle of Maker's Mark bourbon whisky behind a tall glass with a Bourbon Bloody Mary over ice and a pickle, celery, and lime garnish. A small bowl of lime slices is to the left.

Flourless Bourbon Brownies

Red icon on a cream-colored background, representing an egg.

Fudgy vs Cakey

Opinions on what makes a perfect brownie are as plentiful as the different recipes for them. Flour plays a key role in brownie texture. The more there is, the fluffier and cakier the brownie. More egg and less flour make for a fudgier brownie.
Red icon on a cream-colored background, representing a knife.

Cleaner Cuts

It’s hard to resist warm brownies, but cutting them too soon can be a little messy. If presentation matters, let them come to room temperature first and then put them in the freezer for a few minutes. This and a sharp knife will give you precise cuts.
Red icon on a cream-colored background, representing an oven.

Check please

Begin checking for doneness well before the directed cook time. Keep in mind that brownies continue to cook after taking them out of the oven. If you’re looking for a moister texture, a few small speckles of crumbs on your toothpick may indicate doneness.

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A photo of the classic Maker's Mark bourbon whisky bottle.