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Chocolate Kahlua® Brownies With Coffee

Chocolate Kahlua® Brownies With Coffee

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bachechi

A mixture of the best things on earth! Fluffy, moist, and yummy! Use a stand mixer, if not just use soft butter not melted, but it's not as good.

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.
  2. Mix flour, sugar, butter, eggs, milk, coffee-flavored liqueur, brewed coffee, cocoa powder, vanilla extract, baking powder, and baking soda together in the bowl of a stand mixer; beat until smooth. Spread batter into prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool 10 minutes before cutting to serve.
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Reviews

mis7up
0
9/22/2014

This recipe isn't a brownie. It's not even a brownie cake. It's a cake. I followed the recipe to a T. Do not understand why the butter had to be partially frozen at all because when the ingredients are mixed together thoroughly, the butter was a lumpy and still almost solid in the mixture. It didn't even incorporate fully with the rest of the ingredients. As simple as the recipe is. I didn't sub any ingredients nor make any changes and being that I love Kahlua baked into recipes because of it's lingering flavor and the overall richness it adds, there was way to much in this recipe for 1/4 of a cup to be utilized. It was pungent and overwhelming nor could you even taste even the coffee flavor either. There was not enough cocoa powder to even taste it's presence as well, let alone be a chocolate or a blonde style brownie. I am sorry, truly and utterly sorry for even having to review and rate it a one star. My apologies to the submitter.

Holiday Baker
0
10/3/2013

I thought these were okay. The description is right about them being "fluffy." I like a cake-like brownie, but these are definitely more like a very soft cake. Only changes I made were making 1/2 recipe, upped the cocoa some for a more chocolaty flavor, and baked about 24 minutes in an 8x8 pan. If looking to make small cakes, with a just a hint of chocolate or sweetness, to add a lite garnish to, these will work fine.