Kahlua Brownies with Browned Butter Kahlua Icing

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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!

Kahlua Brownies with a bottle of Kahlua
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.

stack of Kahlua Brownies with Browned Butter Kahlua Icing

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!

Fudgy Kahlua Brownies with Browned Butter Kahlua Icing

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!

Kahlua Brownies

Here are a few more recipes using Kahlua that you might enjoy:

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4.3 from 20 votes

Kahlua Brownies

These are the best fudgy brownies with your favorite liqueur added in!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 brownies
Calories 523kcal
Course Dessert
Cuisine American
Keyword brownies, kahlua, kahlua brownies



  • cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups semi-sweet chocolate chips
  • 1 cup (2 sticks) unsalted butter
  • 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
  • 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.


  • 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.


  • 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.


Serving: 1brownie | Calories: 523kcal | Carbohydrates: 69g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 191mg | Potassium: 200mg | Fiber: 2g | Sugar: 50g | Vitamin A: 500IU | Calcium: 47mg | Iron: 2.6mg
More Brownie Recipes...
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  • Susan wrote:

    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.

  • Kathi wrote:

    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.

  • Natalie wrote:

    Whoa! These brownies look so rich and moist! Absolutely delicious!

  • Mona wrote:

    I made these, they were delicious, just was so heavy, didn’t pour easily like the video, what did I do wrong?

    • Lori Lange wrote:

      I’m not sure- hard to tell when I’m not there with you. Did it turn out okay?

  • Pinkh wrote:

    Hi may I know what I can use to substitute the whipping g cream  for the icing? Thanks! 

    • Lori Lange wrote:

      Whole milk.

  • Marianne wrote:

    Just made these. Took them out of the oven at about 30 minutes and they were perfect (well to my brownie tastes!). Thank you. 

  • Alli wrote:

    Great recipe, I used Bailey’s & they are delicious, can’t wait to share!

  • Sangdy wrote:

    Browned butter frosting is my new favorite icing… Yum!

  • Janie wrote:

    And do you use heavy or regular whipping cream?

    • Lori Lange wrote:

      Either is fine.

  • Janie wrote:

    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?

    • Lori Lange wrote:

      You can use either. I always like to use salted because I like my baked goods a little saltier!

  • Athena wrote:

    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!!

  • Diana wrote:

    These were amazing. The browned butter is just the perfect touch. Thanks for the great recipie. 

  • Cherrie wrote:

    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 😀 

    • Lori Lange wrote:

      glad to hear!

  • Wayne wrote:

    Storage…really think they will last that long?

    • Lori Lange wrote:

      *Store brownies in covered container. They’re best if eaten within a couple of days.

  • Stacey wrote:

    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.

  • Billie wrote:

    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! 

  • Lisa wrote:

    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! 

    • Lori Lange wrote:

      either is fine. I usually use salted unless the recipe itself calls for a good amount of salt.

  • Janet wrote:

    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!!

  • Joseph Sciascia wrote:

    these sound awesome!

  • Karen wrote:

    These were absolutely the best brownies I have ever tasted….let alone made!
    Thanks for sharing.