These fudgy Kahlua Brownies are topped with a browned butter Kahlua icing! Watch the video showing you how to make these Kahlua Brownies, and then scroll to the bottom of this post to print out the complete recipe so you can make them at home!
I was saddled with the task of sending a treat along with my husband (who was headed to a Laker’s game viewing party). Since I was creating a brownie for a bunch of manly, sports-obsessed men, I wanted to try something that had a bit of alcohol in it.
These Kahlua Brownies have Kahlua (can sub any coffee-flavored liqueur) in the brownie itself. I also brush a couple of tablespoons of Kahlua on the brownies as they come out of the oven… and watch it soak into the top and down through the warm layers.
The browned butter icing also has a bit of Kahlua in it.
Although the flavor of Kahlua is prominent in these Kahlua Brownies, they are apparently kid-friendly… my little one loved them as much as we did. Am I a horrible mother for allowing my child to eat Kahlua brownies? Maybe that’s why he gets so sleepy when he eats them… (kidding, of course!)
Next thing you know, he’ll be asking for Kahlua in his hot chocolate ????. Kidding again. I LOVE Kahlua in my hot chocolate!
These are such great fudgy brownies, and if you’re a fan of Kahlua… I think you’re going to love them.
Additional notes on Kahlua Brownies:
- These are a FUDGY sort of brownie (the best kind)… not a cakey brownie to be found in this bunch.
- They’re an EASY homemade brownie to make. Just mix and bake, and ice when cool.
- They’re addicting, so consider yourself warned!
Here are a few more recipes using Kahlua that you might enjoy:
- Kahlua Espresso Chocolate Chip Cookies
- Kahlua Cream Sauce
- Homemade Kahlua
- Kahlua Pecan Brown Sugar Baked Brie
- Kahlua Cake
- 2½ cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups semi-sweet chocolate chips
- 1 cup (2 sticks) unsalted butter
- 1½ cups light brown sugar
- 1/2 cup + 2 tablespoons Kahlua, divided
- 2 large eggs
- 1/4 cup (1/2 stick) butter
- 2 tablespoons Kahlua
- 1 tablespoon whipping cream
- 2¼ cups (more or less) powdered sugar (sifted after measuring)
- Preheat oven to 350° F. Line a 9x9-inch pan with foil and spray with nonstick cooking spray.
PREPARE THE BROWNIES:
- In a medium bowl, sift the flour, salt and baking powder; set aside.
- Set a heatproof bowl over a pan of simmering water (pan shouldn't be touching the water). Place the chocolate chips and butter in the bowl and stir until melted and smooth. Remove from heat and let cool a bit.
- In a large bowl with an electric mixer, combine the sugar, 1/2 cup Kahlua and eggs. Pour in the buttery chocolate mixture and beat until mixed well. Mix in the dry ingredients and beat just until combined.
- Pour the brownie batter into the prepared pan. Bake for 40 to 45 minutes, or until the top cracks slightly and a toothpick inserted into the center comes out mostly clean (it might be slightly gooey on the bottom of the toothpick- that's okay!) Remove the brownies from the oven and immediately brush warm brownies with 2 tablespoons of Kahlua. Let the brownies cool completely. I like to refrigerate them after they have cooled down a bit.
PREPARE THE ICING:
- Place the butter in a saucepan and heat until lightly browned. Remove from heat and add Kahlua and whipping cream. Whisk in the powdered sugar until you have the consistency that you desire (you should be looking for a thick, smooth icing that is still pourable). Pour on top of the cooled brownies and spread to the edges to cover completely. Refrigerate until set. Chilled brownies are easiest to cut... use a large, sharp knife, wipe clean after each cut, and you'll get nice, clean cuts.
- *Store brownies in covered container. They're best if eaten within a couple of days.
This has become my favorite “ go to” adult dessert!
I have made this Kahlua frosting several times, when I need a easy quick dessert to bring to a dinner (but cutting corners and using box mix brownies)- always a hit! Everyone loves it and raves!! So easy and quick. Will make again this weekend!
Wow, making Kahlua tonight and brownies in near future! So excited
Why can’t I print any of your recipes ?
Are you clicking the PRINT button on the recipe card?
I forgot to say that the baking time should be ~25-30 minutes when using a muffin pan. Do the toothpick test, and when it comes out clean, they’re done. Take them out, let them cool for just a few minutes, and then turn them out onto a wire rack to cool completely.
I want to make these brownies (1) with dark chocolate, and (2) in a muffin pan. So I googled conversion suggestions and came up with this: bump up the temperature to 375°F, grease and flour the muffin molds, and fill them no more than 3/4 full — use a 1/4-c. measuring cup to pour in the batter. And another thing: THESE BROWNIES DO NOT NEED ICING! THEY ARE SWEET, FUDGY, AND DECADENT AS IS. YOU DON’T NEED MORE SUGAR! What you COULD do is serve them with clotted cream on the side. Clotted cream is like buttah, and it is incredibly simple to make. Trust me, it’s 1,000% better than sugary icing. You will think you’re in heaven: https://www.allrecipes.com/recipe/257734/chef-johns-clotted-cream/
I just made these brownies and the batter was thick…did I do something wrong? I followed the recipe but the batter was like an icing type thickness.
That does not seem right…
These brownies are absolutely delicious! I made them a few weeks ago and froze the leftovers. I have been sneaking one here and there over the past couple of weeks. I just ate the last one last night 🙁 so now I will be making more!! Delicious! Thank you for such an amazing recipe.
Could you make these with brownie mix if your in a pinch?
I have never tried that…
I’m trying to print this recipe & can’t find the print spot
The recipe is at the bottom of the post. Inside the recipe card, click the PRINT button.
Made it for thanksgiving, followed recipe exactly. It turned out beautiful and delicious. The icing was too sweet and there was no Kahlua flavor. 🙁 still delicious tho. Next time I’ll double the Kahlua and cut down sugar powder.
I just tried this recipe for a Thanksgiving Day dessert. It failed. Followed the recipe exactly except that I used an 11 x 7 baking dish because that’s all I had available. As it baked it overfilled the dish, spilling into the oven and ended up collapsing in the middle of the brownines after I checked it for doneness with a toothpick. I have to wonder if I had just pulled it out of the oven without checking with the toothpick if it would have held up. Very sad because these look so amazing in the pictures.
Ok, Denise first of all I’m so sorry that this didn’t work. I just made these for my husband’s 50th birthday party a few days ago using the pan indicated in the recipe and they turned out perfect. I’m not sure what happened with yours!!
How can this be kid friendly
There is quite a bit of Kahlua in these brownies so I would suggest using another recipe if you’re serving to kids.
Sent some of these to my husband’s work. Doubled the recipe and overbaked them accidentally. I’m a terrible baker. Still, the pan came home empty… might have been licked clean. People are asking him questions, now. I think I’m being followed. Consider whether you’re ready to go off the grid before making these…
Haha, glad you enjoyed!
Making these soon! They sound so amazing!
This was so totally irresistible! Such an amazing treat!
This is the dessert I never knew I needed. Holy moly these brownies are GOOOOOOOOD.
What a savory dessert! This was just what I was looking for to cure my sweet tooth! Perfectly delicious and easy too!
Seriously so delicious!!! Best flavor combo!
I am so glad I did I test run on these because they are not great. So sad because I usually love kahlua and chocolate together.
Sorry you didn’t care for them!
Will dark chocolate chips work ok for this recipe? It was a choice between milk or dark.
Yeah, I’d probably choose dark over milk.
How should I adjust the temperature and bake time if I wanted to try and make individual brownies using a cupcake pan?
No idea, sorry!
Who could resist one of these?
This is totally irresistible!
WOW!!! This is an amazing brownie. Perfect for girls night!
The texture of these brownies is so rich, dense, and fudgy! love!
So rich and fudgy and that icing..oh la la
Kahlua is my favorite after dinner drink. And now, this is my favorite after dinner dessert. Spectacular.
Like Mona, my batter is dense and doesn’t pour into the pan as shown in the video. This is my go-to Kahlua brownie recipe and the batter is always dense. However, the finished product is the same. I do brush with Kahlua after baking for about 40 minutes. I frost with a Kahlua buttercream and then top with a little dark chocolate squiggle. This recipe produces a very fudgy brownie, almost ever so slightly under-baked (which is not a problem for me). You do have to eat it with a fork.
Could you use Cream de Cocoa instead of Kahlua? Bet that would be fantastic too. And yes – there were great. Thanks for sharing the recipe.
Whoa! These brownies look so rich and moist! Absolutely delicious!
I made these, they were delicious, just was so heavy, didn’t pour easily like the video, what did I do wrong?
I’m not sure- hard to tell when I’m not there with you. Did it turn out okay?
Hi may I know what I can use to substitute the whipping g cream for the icing? Thanks!
Just made these. Took them out of the oven at about 30 minutes and they were perfect (well to my brownie tastes!). Thank you.
Great recipe, I used Bailey’s & they are delicious, can’t wait to share!
Browned butter frosting is my new favorite icing… Yum!
And do you use heavy or regular whipping cream?
Either is fine.
Just want to make sure I make right..your recipe for brownies calls for unsalted butter except for icing. But I read in one of your comments you usually use salted. Which should I use for both brownie and icing?
You can use either. I always like to use salted because I like my baked goods a little saltier!
Great brownies just made them and they are amazing. I will agree with a couple others I only needed about half of the powdered sugar and I still had to add more Kahlua to compensate as it was very dry and wouldn’t pour. But amazing just the same.. had to look up powdered sugar as I’m in Australia and the equivalent is icing sugar here.
Thanks again for the recioe it really is amazing!!
These were amazing. The browned butter is just the perfect touch. Thanks for the great recipie.
The brownies was superb and my family and friends loved it! It was absolutely delicious! Previously I have tried to search for the prefect recipe for kahlua brownies but most of them were either light or cakey (i prefer fudgy ) Thank you for the fantastic recipe 😀
glad to hear!
Storage…really think they will last that long?
*Store brownies in covered container. They’re best if eaten within a couple of days.
Absolutely wonderful!! Perfection!
Did have to had more whipping cream to the icing so it would be pourable but the icing doesn’t even need a brownie.
My husband made these today – they are decadent…..we had to add more butter and whipping cream to the icing, otherwise it would have been too dry. Absolutely delicious!
Hey there! I am going to make these, and I was just wondering what kind of butter is best. With salt or without? I know most baking calls for without, but just checking! They look great! I can’t wait to make them!
either is fine. I usually use salted unless the recipe itself calls for a good amount of salt.
Going to try making these for dessert tonight at my parents’ place. My mom makes a amazingly killer Kalua cake…thought we try to mix it up with these. If they’re a hit, well make more tomorrow for the Super Bowl!!
these sound awesome!
These were absolutely the best brownies I have ever tasted….let alone made!
Thanks for sharing.
Lori, I take back what I wrote about these brownies earlier. I just cut them and they turned out beautifully and I tasted one and it is pure decadence. They will be the hit of our Thanksgiving meal tomorrow. Worth every minute I put into them and I will make them for Christmas too! Thanks for a great recipe Lori. Happy Thanksgiving to you and your family.
You’re very welcome- I’m so glad they turned out!
I stated these brownies at 8pm and didn’t finish until nearly 11. I frankly didn’t think they were that easy. Also, it is way too much powdered sugar for no more liquid that is put into the icing. About a cup and 1/2 is what I will use if I ever make them again instead of 2 1/4. Made the icing too dry and hard to spread. I knew I should have increased the liquid that went into the icing. Haven’t cut them yet. Will give them tonight to set up in the frig first.
I’m not a big brownie eater, but I really want to give these a try. They look so good.
Thank u for sharing this recipe but if I dont have coffe ricor what can i use?
Regular coffee might work okay.
hey, just wondering if anyone has used Bailey’s Irish Cream instead of the Kahlua for this, and if this can be done using regular melted butter instead of browned butter? i tried my first browned butter recipe the other day and hate the flavour. 🙂
I believe the answers to your questions are yes, and yes. Let us know how it works out!
Have you made these in a mini muffin pan?
I have not.
These are Fantastic brownies!! The only thing I would say is what’s up with the double boiler thing — I’m not a pioneer woman. I have a microwave to melt that stuff.
If that works for you, go for it! I do the same sometimes.
Made these ~ Perfect is all I can say, they look exactly like the pic and taste great
But… I have now had someone ask what the alcohol content is after cooked? Any idea? Doesnt bother me they are super yum but is a good piece of info if you have it.
I’ve heard that most of the alcohol “bakes out” in the cooking process.
loved these, moist and tasty, lasted a week in the frig (works with bailey’stoo)
the icing looks perfect, lori!
Hey there, just wanted to share my gluten-free modification on this. I used a standard gluten-free flour mix, but also substituted (by accident) milk chocolate chips instead of semi-sweet. I think that helped with the texture, because you never would have guessed there was any gluten-free mod made. Great recipe, I get a ton of requests to make it!
Thanks, Lori! Walmart should be okay?
Hi, I just came across your site. I will definitely be making the Kahlua chocolate chip cookies you posted. My friend made just regular Kahlua cookies w/out the chocolate chips, so I am also trying to find that recipe.
However, since I am a newbie when it comes to baking, what or where can I find whipping cream? Do you mean whipped cream?
I prefer to use alcohol in my baking rather than drink straight up shots, if you know what I mean, so this sounds perfect. Thank you!
Whipping cream can be found near the buttermilk and milk… you’ll see heavy whipping cream and regular whipping cream in a carton- get “whipping cream” (not whipped cream in a can).
I could hardly wait to make your Kahlua Brownies with the Kahlua Icing and today I made them. I caused one problem to occur due to my old age, and that involves stirring the ingredients together. My shoulder just couldn’t take the pain so I used an electric mixer. I suspect that cause too much air to be injected into the batter. However, the flavor was great.
I did place a generous tablespoon of Kahlua onto the dessert plate and then put the brownie in the middle of that delicious puddle. *innocent smile* I had to, after all, compensate for my own mistake, right? Right.
So glad you had success with these!
I just had a quick question. Is it normal to have the top of the brownies to have cracks in them when you take them out of the oven? Also, do you ice them on top (where you’ve poured the 2 tblsp of Kahlua), or do you flip them over before icing? Thank so much 🙂
Cracks on top are okay, except that might mean that they are slightly over-baked. Ice the brownies right on top of the Kahlua (no need to flip them over).
Hi Shelley, thanks for that suggestion… I’ll see if that’s an option.
Made these after seeing them on another site, yum! I used Tia Maria, because I had no Kahlua and the cost of just to make brownies was a little steep. The icing makes them perfect and I think I would make it just because it tastes so darn good!
made these with amaretto (no kahlua on hand) and skipped the icing, followed someone’s tip about baking in a 13×9 too. holy moly they are perfectly moist and fudgy, bringing them into the office today to get them out of ym house 😉
Made these for Father’s Day and they were delicious! I had to cook them 8+ minutes longer than the recipe called for….but I have a new oven that I’m still getting used to. These were my first ‘from scratch’ brownies and I’ll definitely be making them again!
Oh my, Recipe Girl, these look amazing! I can’t wait to give them a try. I made some homemade coffee liqueur a couple weeks ago and have been dying to try it out in something chocolate.
These are incredible! The Kahlua taste is not too strong yet not too subtle. I did modify the recipe a bit- I used 6 squares of Baker’s unsweetened chocolate instead of the 2 cups of semisweet chocolate chips for fear that the recipe would be too sweet. I think they turned out amazing!
I tried these last night. I came by your site while looking for banana-kahlua recipe and found this instead. I just had to make it.
Brownie turned out awesome 🙂
I’m not a big sugar fan so I put a lot less sugar (about 2/3rds) but ended up making up for it with using more kahlua. The brownies are really moist and don’t need any icing (imho) but I made some anyway.
All was perfect except that the brownies did collapse in the center after cooling. Any idea why? I probably woulnd’t mind so much except it does look weird when I flipped it over to ice.
I probably put on 3-4 Tbsp of kahlua at the end for it to soak through – maybe this could’ve caused the collapse?
I’d love to make this for christmas and send them out instead of christmas cookies, so would be nice to have “square” looking ones.
Thanks again for putting this up.
@Dary, When bars and cakes collapse in the center, that’s a pretty good indication that they were not quite done in the middle. In other words, the batter in the middle didn’t have a chance to turn into cake during the baking process. Timing can be tough sometimes since all ovens are different. Checking the center w/ a sharp, thin knife is usually the best way to go… it should come out pretty clean w/ a few crumbs attached. I also just take my hand and gently pat the middle to see if it feels like it has baked enough and is slightly firm. Good luck!
@Dary, And since you mentioned that you used more liquid in the recipe, this is probably why they did not turn out. The modifications in the recipe may have caused collapse, I’m afraid.
Thanks for this. I suspected this might be the case. The skewer did come out clean in the middle.
Next time, I’ll cut down on the alcohol 🙂
Although I love the original version of these brownies, I just made them with Chambord Raspberry Liquer, and they were just as amazing!
Thanks for the recipe. I have made them 3x already and everyone loves it. 🙂
It’s so easy to cut into bars.
I made these for my office – everyone LOVED them! Thank you!
Thank you very much for recipe. I made my first brownies ever and they are delicious!
This icing inspired an amazing browned butter espresso icing for my brownies. Loved it.
I made these last night and they were divine! had to bring the rest in to the office so we wouldn’t eat them all!
The brown butter frosting gave me LIFE!!!! Gonna use it on some cupcakes this weekend. This recipe definitely added to the arsenal!
Love Love Love your site!
Made these for the super bowl they were a big hit, very delicious!
Thank you! Will make these for 25 people Saturday!
OMG! I am in so in love with these! I had a friend invite us over for dinner she asked if I wanted anything special and I sent her your recipe and I’m in love! This changes my entire outlook on brownies = )
OMG! Made a double batch this weekend and took some to work! Had to beat one guy off with a stick! Never been so relaxed on a Monday morning…Kahlua brownies and coffee. This could become a tradition!
That looks really naughty. Nice photography!
Ok, I cheated. I used a box mix but used kahlua instead of the water. But I did make the brown butter kahlua frosting. YOU WILL NEVER GO BACK TO REGULAR PLAIN OL’ DUMB FROSTING AGAIN.
I love your icing idea. Browned butter Kahlua icing….yum!
Awesome Job on the these BROWNIES!
I Love all the PHOTOS you have on your site, it make me hungry and wanting to visit your site more and more. job well done!!!!!!!!!
The brownies look incredible, dense and fudgy! And, who could resist browned butter icing? Perfect for father’s day!
I just ‘stumbled upon’ your site and I think this is the most excited that I’ve been about a recipe on a food blog. I’m thinking these have “Father’s Day” written all over them. So pantry friendly. Looking forward to getting to know your blog better. It’s so cute!
Oh my gosh, these look incredible, Lori! Would love some right now. Can’t decide what sounds better–the Kahlua or the browned butter!
That’s one tall fudgey wicked looking brownie, and the icing just takes it over thetop! I must make it! Thanks for posting it!