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.