Kahlua Brownies

These Kahlua Brownies are the fudgiest, the chocolatiest, the most awesome brownies I've had in a long time.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: None
  • Diet: Vegetarian


Units Scale
  • 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


  1. Preheat oven to 350 F (175 C) and line an 8x8 baking pan with foil. Let the foil hang over the edge a few inches so you can easily lift out the whole thing later.
  2. 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.
  3. Add the eggs and egg yolk one at time, mixing each one in completely before adding the next.
  4. Add the chocolate and mix on low, followed by the Kahlua and brandy. Mix until well combined and perfectly chocolatey.
  5. 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.
  6. 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.
  7. 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.
  8. Cut into 16 squares, sprinkle with powdered sugar if you like.


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