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–+ servings
A brownie on a plate with a bite taken out of it.
Kate Ramos

Fudgy Kahlúa Brownies with Kahlúa Frosting

If you love rich chocolate desserts, this Kahlúa brownies recipe is about to become your new favorite. They’re deeply fudgy, intensely chocolatey, and topped with a creamy Kahlúa-infused frosting. I promise you don’t have to like coffee to love these perfect brownies!
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 16 Brownies
Course: chocolate
Cuisine: American
Calories: 744
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Kahlúa Frosting
  • 1 cup 2 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/2 cup Kahlúa coffee liqueur
  • 2 teaspoons espresso powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

Equipment

Method
 

  1. Heat oven to 350°F and arrange a rack in the middle. Grease a 9 x 13-inch baking pan and line with parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
  2. Combine 1 cup chocolate chips, 12 tablespoons butter, and 4 ounces chopped unsweetened chocolate in a heatproof medium bowl and place over a saucepan of barely simmering water. Make sure the bottom of the bowl is not touching the water. Heat until chocolate is melted and smooth, stirring occasionally. Remove from heat and let cool slightly. This can also be done in a microwave, melting in 30-second increments, whisking after each, until completely smooth.
  3. Meanwhile, combine 1 cup flour, 2 teaspoons espresso powder, and 1/2 teaspoon salt in a medium bowl. Whisk to combine.
  4. In a separate large bowl beat the 4 eggs until smooth. Add the 1 cup sugar and whisk until eggs are pale in color and thickened slightly. Add cooled chocolate and 1/2 cup Kahlúa and whisk until smooth. Add the flour mixture and stir until just incorporated. Fold in the 1/2 cup cappuccino chips, if using.
  5. Pour into the prepared pan and smooth the top. Bake 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in the pan completely before cutting or frosting.
  6. For the frosting: In a small saucepan, bring the 1/2 cup Kahlúa to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup about 5 minutes. Set aside to cool for at least 10 minutes.
  7. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the 2 sticks of butter on high speed until completely smooth and creamy, about 2–3 minutes. Add the 4 cups powdered sugar, beating on low at first then increasing to high speed.
  8. Once creamy and combined, beat in 1/4 cup of reduced Kahlúa, the espresso powder, vanilla extract, and salt.
  9. When cool, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Spread frosting over cooled brownies. Use a sharp knife to cut into squares.
  10. Cover and store leftover brownies in the fridge for up to 1 week.

Nutrition

Serving: 1gCalories: 744kcalCarbohydrates: 106gProtein: 5gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 12gCholesterol: 104mgSodium: 170mgFiber: 3gSugar: 90g

Notes

    1. Let the melted chocolate mixture cool slightly before adding to the eggs/sugar so you don’t scramble the eggs.
    2. Start checking at 35 minutes. Every oven/pan bakes a little different.
    3. Cappuccino chips are optional—swap with chocolate chips, chopped chocolate, or leave them out entirely.
    4. If frosting is too thick: add 1–2 teaspoons Kahlúa (or milk/cream) at a time.

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