Fudgy Kahlua Brownies
These Fudgy Kahlua Brownies were rich, dense, even a bit gooey. Brownie perfection in every bite!
With Kahlua in the batter and Kahlua painted over the top of the baked brownie, the subtle coffee infusion intensified the chocolate flavor without nary a whisper of coffee. If you love a touch of mocha in your brownies, these dreamy Kahlua Brownies are a must make recipe!!!
Fudgy Kahlua Brownies
I first made these uber fudgy brownies back in 2011 as part of a blogger secret recipe club. Members were assigned another blog, then given the task of picking out a recipe from that blog to make and share on the reveal date. The old photo, seen above the recipe, was actually my first acceptance to one of those food porn sites, Foodgawker. It was actually in focus! But 7+ years later, it was time to make and photograph them again!
Tips for Making Kahlua Brownies
These have to be some of the fudgiest brownies I’ve ever made…just look at them!!! Hubby noticed the Kahlua taste immediately, but the boys felt it was more subtle, they were all in favor of me making them again.
- PRO-Tip: Did you know that coffee enhances the flavor of chocolate? The hubby is not a coffee or mocha fan, but I can usually get away with adding a little instant coffee or espresso powder to chocolate desserts.
- Kahlua, a coffee liqueur, is another, more subtle way to add coffee flavor to chocolate baked goods.
- As with most baked goods, have your butter and eggs at room temperature. But in this case, the butter was to be melted with the chocolate, so cold butter worked fine.
- Typically, I mix brownie batter by hand instead of with a mixer. This is to avoid adding excess air to the batter which takes away from the fudginess. In this case, the sugar and eggs were beaten with a mixer, but when I added the dry ingredients, I kept the mixer on the lowest speed and mixed just until the dry ingredients were incorporated. This also inhibits gluten formation.
- There is a double dose of Kahlua in these brownies. First there’s some in the brownie batter, then a tablespoon is brushed over the top of the cooked brownies. PRO-Tip: There wasn’t enough to give a mocha or coffee flavor, but feel free to add a little instant coffee or espresso powder to the Kahlua to enhance the coffee flavor before adding it to the batter.
- These super dense and fudgy Kahlua brownies cut best when cold. Otherwise you’ll need to wipe and rinse your knife after every slice. Let them sit at room temperature before serving to take the chill off.
I always have a bottle of Kahlua on hand for my family’s favorite Kahlua Bundt Cake and these Kahlua Fudge Brownies. These Fudgy Mocha Brownies, Fudgy Brownies, Rich Fudgy Cocoa Brownies, Symphony Toffee Brownies, and Best Fudgy Brownies are worth a gander, too! These Fudgy Brownies from Scratch are chock full of M&M’s and worth a look, too!
Though it doesn’t appear she’s actively blogging anymore, I hope you check out Andi’s blog, The Wednesday Baker. Thanks so much, Andi, for sharing this amazing recipe for the Secret Recipe Club.
Kahlua Brownies circa 2011. Photos and text were updated in 2019.
Kahlua Brownies
Rich, fudgy brownies enhanced by a double dose of Kahlua!
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup butter (10 tablespoons plus 2 teaspoons)
- 3 (1 ounce) squares unsweetened chocolate
- 2 cups sugar
- 3 large eggs
- 1/4 cup Kahlua plus 1 tablespoon for brushing on top after baked and cooled
Instructions
- Preheat oven to 350º. Grease 9 inch baking pan and line with parchment paper or foil (I used an 8 inch pan).
- Whisk together the flour, baking powder and salt. Set aside.
- In a heat proof bowl, gently melt the butter and chocolate, stopping frequently to stir until mixture is smooth .
- In a large mixing bowl combine the sugar with the eggs and beat until light in color. Add the melted chocolate. Mix. Add the Kahlua and mix. Add the flour, baking powder, salt to the batter and mix just until combined.
- Scrape into the prepared baking pan and bake for 30 minutes or until the top springs back when touched lightly in center (with the smaller pan, I baked for 35 minutes), and the edges begin to pull away.
- Cool in pan, and when cold, brush the top with the tablespoon of Kahlua. Allow this to absorb for a bit before cutting brownies.
Notes
Adapted from The Wednesday Baker.
Nutrition Information:
Yield:
16Serving Size:
1 brpwnieAmount Per Serving: Calories: 246Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 157mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 3g
89 Comments on “Fudgy Kahlua Brownies”
Pinned! Fantastic recipe dear Liz. We love the flavor of coffee in desserts (traditional tiramisu is one of our favorites) and we’ll be definitely making this one, really really soon!:) M-m-mmm!
It’s also evident that since 2011 you are making the web more beautiful and the food blogging world richer with each post.
Sending you our love,
Mirella and Panos
You had me at Kahlua painted over the top!
This looks AHHmazing!
Be still my heart – these brownies are so fudgy and delicious! 🙂
These look soooooo moist and fudgy!! LOVE!!
Divine recipe! I love kahlua and it’s perfect in these brownies.
Tip – I use my plastic lettuce knife if I need (or want!) to cut brownies warm. It never sticks and will even cut clean when they’re hot. Any plastic knife will work.
Thank, Cheryl, for the tip! I remember hearing that before, but I need to give it a try!
I’m so glad you brought these little gems back, chocolate and coffee are a match made in heaven!
Oh these Kahlua brownies look and sound fantastic! Although I don’t mind a subtle coffee flavour, I’d probably intensify it by adding extra coffee in the batter or making Kahlua caramel. Indeed, I have some Kahlua leftovers from the holidays…the question is should I stick to my diet? 🙂