Kahlúa Brownies

Photography Credit: Elise Bauer

Please welcome guest author Garrett McCord and pour yourself a glass of milk; you’ll need one with these brownies! ~Elise

So I had a bottle of Kahlúa sitting about collecting dust and figured that it needed to be put to decent use. Now, I’m all for a decent cocktail, but really, I try not to make a habit of breaking out the shaker in the middle of the day.

That being said, one must be creative and incorporate neglected liquor in other ways. Now I prefer my coffee with enough chocolate to kill a racehorse, so is it any surprise that I poured a small amount into a batch of brownies?

I think not.

This brownie is rich and fudgy with plenty of chocolate, butter, and six (!) eggs. The addition of coffee liquor just gives it a nice bit of bitter flavor and really makes this the dessert at any party. If you don’t have Kahlúa then using strong coffee or espresso is a perfect alternative.

Kahlúa Brownies Recipe



  • 1 ½ pounds of 60% cacao chocolate
  • 1 cup of butter, cut into pieces and at room temperature
  • 6 eggs, room temperature
  • 2 cups of sugar
  • 1/4 teaspoon of salt
  • 1 tablespoon plus 1/4 teaspoon of Kahlúa
  • 1/4 teaspoon of vanilla extract
  • 1 1/2 cups of all purpose flour


1 Lightly grease a 9x13 pan. Preheat the oven to 350 F.

2 In a double boiler or using a bowl over a pot of simmering water, melt the chocolate and butter together.

3 With an electric mixer, beat together the eggs, sugar and salt. Add the chocolate mixture and the vanilla extract and Kahlúa. Mix until smooth.

4 Slowly sift in the flour.

5 Bake for 45-55 minutes or until a toothpick comes out clean. Place on a wire rack to cool for thirty minutes.

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Garrett McCord

Garrett McCord is a food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

More from Garrett

Showing 4 of 17 Comments

  • Nicole

    Hi, I just wondered what size of tin did you use???

  • Erika

    hi…i made this brownies yesterday for father’s day. i made them just like the recipe saids, but they were too sweet, i dont know if it is too much chocolate or too much sugar…but any way they were awsome!! thankss

  • Simone

    I just made these yesterday and they turned out pretty good. Next time (and I can’t even believe I’m typing this) I would like for them to be a little less chocolately and a tiny bit less fudgy. Any suggestions on the adjustments I need to make not just on the chocolate but the butter and other ingredients too?

    Hey Simone, sorry, but that would basically entail developing a whole new recipe for you. I suggest you compare it to some other recipes and see what the results are so you can alter this one to your preferences. ~Garrett

  • Miata

    I made these for a potluck dinner. They were extremely well received. I even got a hug from one of my classmates when I told him the brownies were made by me. I was also complimented by THE resident baker at my school. I was extremely flattered. Now, I LOVE brownies. My only point of contention is that they were too rich. I will definitely make these again with some adjustments….and French Vanilla ice cream on hand.

  • Rachel

    I know it’s been a whole year since this recipe’s been posted. But I just made my first batch! Super chocolate-y! It was a little too fudgy for me though. I think I might have over mixed it. (I’d just bought an electric mixer and may have been a little trigger happy) It tastes great with any sort of ice-cream. I couldn’t finish that much brownie on my own so I had to invite some friends over. And it took us 2 pints of ice-cream to finish 5 squares of brownie. Everyone said it was awesome! :)

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