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
These are the best fudgy brownies with your favorite liqueur added in!
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.
Notes
- Store brownies in covered container. They're best if eaten within a couple of days.
Nutrition
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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).
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.