Kahlúa Brownies

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


  • 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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  • Abigail

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

    • Elise Bauer

      Hi Abigail, I honestly have no idea how you would change this recipe to use cacao powder instead of chocolate.

  • 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! :)

  • Chad

    I’m a relatively inexperienced cook, so I hope you’ll forgive me if this question is on the basic side.

    I gave the recipe a try and they came out well – however the consistency of the brownie was close to a piece of cornbread (though somewhat denser) whereas I prefer brownies to be very dense (not quite fudge consistency, but going in that direction versus a brownie that is more like cake) – any idea what the culprit is? Is it in fact mixing the flour too much (if not, what does overmixing the flour do)? Or should I have maybe cut back on the cooking time some? Thanks.

    Overmixing will make your baked goods denser as it will increase the gluten bonds. Baking can be persnickety, and in this case I am not quite sure what the answer to your question would be. My advice would be that maybe this was just a leetle baking fluke, the kind that just happens to everybody. ~Garrett

  • doro

    I don’t really like brownies and was very excited about this recipe because of the Kahlua. In the end, I was very disappointed because I couldn’t taste the Kahlua! I even added in an extra 1/2 tsp since I couldn’t taste it in the batter. They were great brownies, but I would have loved more Kahlua flavor.

    Sorry that the Kahlua wasn’t enough for you. It’s definetly a matter of taste for this recipe. For my old roommate, the recipe used too much. Be sure to taste as you go to ensure you get the right amount of flavor. I have also found that if you want an extra boost of coffee flavor, adding a teaspoon of ground espresso is a great option. ~Garrett

  • lajess

    I made this last weekend. Turned out chocolatey and delicious. The only thing IMO, it wasn’t Kahlua-tasting enough to be called a Kahlua brownie. I would add more next time for a more mocha flavored brownie. Thanks for the recipe nevertheless!

  • PV

    Does this recipe scale down? I rushed out and bought some chocolate without looking at the quantity required, and now that I finally found some time to bake, I just realized that I only have a 10 oz block.

    As long as you scale it down appropriately it should not be a problem. ~Garrett

  • Zac Chase

    Just had my first bite. Fantastic. Even better, my batch looks like the picture. That’s never happened before. I’m worried to share with friends as I’ll likely be hounded to make batch after batch. Still, so long as I get the center square, I’ll be all right.

  • jbronder

    These sound great, but what adaptations would you need to make (if any) for cooking these at altitude? I live about 5300 feet above sea level and have the darndest time getting baked good to come out right ever since I moved here.

    About.com has a great listing of guides on High Altitude Baking. Some of them even have simple conversion tools to help ensure baking success. ~Garrett

  • Kenya

    What’s the deal with brownies? Is the flour supposed to be folded or whisked in?

    Either/Or. Just sift in the flour and mix it in. But like with many baked goods, do not overmix. ~Garrett

  • ws

    For no-wheat readers I wanted to say I’ve used Elise’s site for countless recipes substituting regular flour for bob’s red mill gluten free flour, gluten-free pantry’s flour, all available in health food stores and online. White spelt also works great for those that can have it.

    Thanks for the gluten-free advise! ~Garrett

  • ngmm

    I can’t believe this calls for one and a half POUNDS of chocolate. Is it a typo?

    Nope. I assure you, it’s correct. This brownie almost borders being fudge. ~Garrett

  • David Lebovitz

    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.

  • 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

  • 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.