These Kahlua Brownies are so freakin’ good. A little bit of coffee liqueur deepens the flavor, but the best part is the texture. These are tender and fudgy and irresistible. Get into it.
I hate coffee. Coffee is bitter and gross. Do not put coffee in my food and tell me it doesn’t taste like coffee. It does. And it ruins everything. It’s not quite as egregious as raisins trying to pretend they’re chocolate chips, but it’s up there.
I know I’m a freak and everyone in the world is obsessed with coffee and is constantly trying to out-fancy everyone else on the internet with how complicated or expensive their coffee situation is. Do what you want. Just let me drink my chai latte in peace.
So why do I love Kahlua? It’s inexplicable. I think it might be inherited. My grandma loved Kahlua. It’s just my destiny. I’ll sub out Kahlua in a dessert recipe in place of espresso sometimes, and it’s, in my coffee-hating opinion, always much better. That’s how these Kahlua brownies were born.
These are the fudgiest brownies. To be honest, you have to chill them or they’ll barely hold together. It’s totally worth it, though. They’re sweet and rich with that sort of flaky crust on top that makes brownies so awesome. Trust me, you really want these.
How to make Kahlua Brownies
You do have to melt chocolate for this brownie recipe, but don’t panic. The easiest way to do it is to add chopped chocolate to a glass bowl, then set that on top of a pan of simmer water. Make sure the bowl doesn’t touch the water. Then just stir it regularly until it’s just melted. it will only take a few minutes. Set this aside to cool slightly while you get on with your brownie batter.
The rest is not that different from making cake. We cream together butter and sugar, then blend in some eggs followed by your melted chocolate and the booze. Then you’ll turn off your mixer and sift over the dry ingredients. Fold those into the mix and transfer your batter to a foil-lined baking pan.
You might be tempted to overbake these, but don’t do it. To keep that fudgy consistency, we’re going to pull them out of the oven after 30 minutes, then cool and chill completely. That way you can get nice clean cuts and keep that lovely dense texture.
Guys, let’s make Kahlua Brownies but drink tea ’cause we’re quirky and we do what makes us happy. It’s gonna be awesome.
Looking for more awesome ways to use Kahlua? Try this Salted Caramel White Russian.Print
These Kahlua Brownies are the fudgiest, the chocolatiest, the most awesome brownies I’ve had in a long time.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baked
- Cuisine: None
- Diet: Vegetarian
- 1 stick (1/2 cup or 4 ounces) unsalted butter, softened
- 250 grams (1–1/8 cup) sugar
- 2 eggs
- 1 egg yolk
- 210 grams (1–1/4 cups) chocolate chips or chopped chocolate, melted
- 1/4 cup Kahlua
- 1 tablespoon brandy or rum
- 165 grams (1–1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar for dusting, optional
- Preheat oven to 350 F (175 C) and line a 9-inch baking pan with foil. Let the foil hang over the edge a few inches so you can easily lift out the whole thing later.
- In a large mixing bowl, cream the butter and sugar together by mixing on medium speed with an electric mixer for about three to five minutes until light and fluffy.
- Add the eggs and egg yolk one at time, mixing each one in completely before adding the next.
- Add the chocolate and mix on low, followed by the Kahlua and brandy. Mix until well combined and perfectly chocolatey.
- Ditch your mixer and sift the flour, baking powder, and salt over the chocolate mixer. Fold the dry ingredients into the batter with a rubber spatula.
- Transfer the batter to your waiting pan and spread evenly. Bake for about 30 minutes. It will not be completely set like a cake. Don’t panic.
- Allow to cool to room temperature on the counter, and then chill the whole pan in the fridge for a few hours at least. This brownies are very fudgy, so they’ll fall apart when you try to cut them if they’re not completely cooled first.
- Cut into 16 squares, sprinkle with powdered sugar if you like.
Recipe adapted from Olive Magazine.