Kahlúa Brownies


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.

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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 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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19 Comments / Reviews

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Did you make it? Rate it!

  1. Abigail

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

    Show Replies (1)
  2. Nicole

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

  3. 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

  4. 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

  5. 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.

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Kahlúa Brownies