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Kahlúa Brownies

February 27th is National Kahlúa Day, so why not celebrate with a special dessert that’s a perfect compliment to your drink… Kahlúa brownies.

This brownie recipe is easy to whip up and comes out moist and chewy with that distinct Kahlúa taste throughout each and every bite. Kahlúa liquor is added into both the mix, the baked brownie and the frosting in order to give them a noticeable triple shot of flavor.

Kahlúa Brownies

Kahlúa Brownie Ingredients

Ingredients for Kahlúa Brownies:
3/4 Cup Butter
2 Cups Semi-sweet Chocolate Chips
2 &1/2 Cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
2 Eggs
1 &1/2 Cups Brown Sugar
3/4 C Kahlúa separated (1/2 cup goes into the mix and another 1/4 cup is poured on top of the baked brownie for the richest, moistest brownie possible)

For the frosting:
3 Tbs Browned Butter
3 Tbs Kahlúa
2 Tbs Whipping Cream
2 Cups Powdered Sugar (about)

Kahlúa Brownie Recipe

Pre-heat the oven to 350°F.
Line a 9×9 baking pan with a sheet of greased tin foil for convenience.

Melt the butter and chocolate chips in the microwave on medium setting for 40 second intervals, stirring in between until melted. Be careful not to over cook, it’s easy to burn the chocolate. This step can also be done in a pan on low heat or in a double boiler. Let this mixture sit until needed in step #5.

Beat the eggs and sugar with a mixer until light and fluffy (about 3-5 minutes).

Combine the flour, baking powder and salt in a separate bowl.

Add 1/2 cup of Kahlúa, the now slightly cooled chocolate mixture from step #1, and then the flour mixture from step #4 into the egg mixture – in that order.
Mix gently after each ingredient is added, but only until blended.

Pour the mixture into the prepared pan and bake for about 35-40 minutes.
A toothpick will come out with brownie stuck to the bottom of the pick, but not the top.

Pour another 1/4 C of Kahlúa gently and evenly over the top of the brownie immediately after it is removed from the oven.
You can brush the Kahlúa across the top if your pouring hand isn’t too steady… which we hope it is, because it may not be after sampling a few of these powerful brownies… we warned you they were for Kahlúa lovers only.

Now for the frosting.
Brown the butter in a pan on low until it begins to turn brown then remove from heat.
Add the Kahlúa, whipping cream and the powdered sugar. Mix until the desired consistency, we like it thick.
Spread the frosting on top once the brownies have cooled. We also drizzled a little melted chocolate on top for decor.

Note: These brownies are heavy – it may take two hands to lift the pan! You will want to eat the whole pan, but please refrain as they are heavy duty.

Kahlúa Brownies

Additional Information

Kahlúa Cream Cheese Pie

For our all-time favorite Kahlúa dessert recipe, see our Kahlúa Cream Cheese Pie recipe.

You can also make Kahlúa whipped cream, by simply adding 2-3 tablespoons of Kahlúa instead of Vanilla when whipping the cream.

We also love a nice Mocha Cake from our Bundt cake post.

To find out how long other foods are good for, please visit the Dairy, Drinks, Fruits, Grains, Proteins, Vegetables and Other sections of Eat By Date or use the search function below.