Kahlúa Brownies

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Rich and fudgy chocolate brownies flavored with vanilla and Kahlúa liqueur.

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

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Ingredients

  • 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

Method

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 professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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Showing 4 of 19 Comments

  • Abigail

    Hi, I’m only able to find cacao powder, what would be the amount of cacao powder to put in for these brownies?

  • Nicole

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

  • Dawn

    I’m guessing you put in the coffee extract at step 3? I wouldn’t know where to get coffee extract.

    I’m also guessing that the recipe is still super good without it.

    Looks delicious. I may go out and BUY kahlua just for this.

  • Abbey

    Only one tablespoon of Kahlua? Hmmm…. I like the idea, but I’m doubtful that one tablespoon would be enough to taste amidst the pound and a half of chocolate. Yeah, I’m a lush… ;-)

    Well, I just wanted a small hint of flavor. An extra tablespoon or two, might be perfect for you! Just be sure to taste as you go and decide for yourself. ~Garrett

  • David

    It’s not the 6 eggs that’s cause for concern, it’s the 1 1/2 of chocolate.

    Good lord! No wonder they look..and taste…so good.

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Kahlúa Brownies