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
Kahlua Brownies
Recipe Details
Ingredients
BROWNIES:
- 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
ICING:
- 1/4 cup (1/2 stick) butter
- 2 tablespoons Kahlua
- 1 tablespoon whipping cream
- 2¼ cups (more or less) powdered sugar (sifted after measuring)
Instructions
- 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.
Video
Notes
- *Store brownies in covered container. They're best if eaten within a couple of days.
These brownies have no business being as good as they are. Phenomenal recipe! Baked them in a 8×12 pan and they were done after 40 minutes. Doubled all the ingredients for the frosting except for the powdered sugar. This is a keeper for sure!
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.