These fudgy Kahlua Brownies are topped with a browned butter Kahlua icing! You’ll find a helpful video in the post showing you how to make these delicious Kahlua Brownies.
Kahlua Brownies
These Kahlua Brownies have Kahlua (can sub any coffee-flavored liqueur) throughout. It’s baked into 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. Even the browned butter icing has a bit of Kahlua in it.
🛒Ingredients needed:
- flour
- salt
- baking powder
- semi-sweet chocolate chips
- unsalted butter
- light brown sugar
- Kahlua
- eggs
- whipping cream
- powdered sugar
✏️How to make Kahlua Brownies:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat oven to 350° F. Line a 9×9-inch pan with foil and spray with nonstick cooking spray.
PREPARE THE BROWNIES:
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In a medium bowl, sift the flour, salt and baking powder; set aside.
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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.
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In a large bowl with an electric mixer, combine the sugar, ½ 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.
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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:
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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.
➡️Recipe Tips:
- If you’re not a fan of Kahlua, try substituting your own favorite liqueur into this recipe.
- Some people ask why I line brownie pans with foil. The answer is simple. It makes them so much easier to remove from the pan without ruining any of the edges.
- Keep a close eye on the butter as you brown it for the icing. You don’t want to go too far. Burnt butter icing is NOT the goal!
✔️What to do with Kahlua Brownies:
- Make these for a grown-up gathering. Everyone loves brownies and your guests will be impressed with the Kahlua “kick” added to these.
- If you’re really ambitious, think ahead and make some Homemade Kahlua for these brownies.
- Should you be lucky enough to have leftovers, store the brownies in covered container and pop in the refrigerator. They’re best if eaten within a couple of days.
❤️Why I love this recipe:
- These are a FUDGY sort of brownie and in my opinion that’s the best kind of brownie!
- I love that they’re an EASY homemade brownie to make. Just mix and bake, and ice when cool. It’s a small time investment for such a wonderful outcome.
- I have to admit it. I find Kahlua Brownies are addicting (in the best possible way), so consider yourself warned!
Other Kahlua recipes to try:
- Kahlua Espresso Chocolate Chip Cookies
- Kahlua Cream Sauce
- Kahlua Dip
- Kahlua Pecan Brown Sugar Baked Brie
- Kahlua Cake
Kahlua Brownies
Recipe Details
Ingredients
BROWNIES:
- 2½ cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 cups semi-sweet chocolate chips
- 1 cup (2 sticks) unsalted butter
- 1½ cups light brown sugar
- ½ cup + 2 tablespoons Kahlua, divided
- 2 large eggs
ICING:
- ¼ cup (½ 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, ½ 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.
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.
Cheers
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!
Thank you!
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).
5-STARS
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).