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.
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.
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.
Whoa! These brownies look so rich and moist! Absolutely delicious!
I made these, they were delicious, just was so heavy, didn’t pour easily like the video, what did I do wrong?
I’m not sure- hard to tell when I’m not there with you. Did it turn out okay?
Hi may I know what I can use to substitute the whipping g cream for the icing? Thanks!
Whole milk.
Just made these. Took them out of the oven at about 30 minutes and they were perfect (well to my brownie tastes!). Thank you.
Great recipe, I used Bailey’s & they are delicious, can’t wait to share!
Browned butter frosting is my new favorite icing… Yum!
And do you use heavy or regular whipping cream?
Either is fine.
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?
Thanks!
You can use either. I always like to use salted because I like my baked goods a little saltier!