Kahlua brownies

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

24 Responses

  1. Ta says:

    How much Kahlua? :o)

  2. frenchadobo says:

    kainis ka connie! just when i thought of cutting down sweets, you posted a very tempting brownie recipe! it looks so chewy and chocolatey! ma try nga yan later, don’t have kahlua though. do you think baileys will work as well ?

  3. Alunsina Nunez says:

    i cooked it but must have done something wrong somewhere because it was hard as rock. it looks the same as the picture though, so hooray for that. hahahah.

    funny, when i try something from pinoycook, when it turns out to be not as great looking it tastes great. when i manage to make it look fantastic, no one wants to touch it.

    i better try again.

    • Connie says:

      “it was hard as rock”

      Lots of possibilities. Wrong measurement of ingredients. Inferior quality of chocolate. Overbaked. Or temperature too high. Or oven did not go on auto thermostat control.

      • april says:

        I think it must be overbaked. im just using toaster oven. but I did make it 20 minutes. maybe lower temp too. im just using regular flour. also used hersheys. ill try again this weekend. I love anything with coffee. thanks for the reply.

        • Connie says:

          Toaster ovens don’t normally have a thermostat control feature. The heat just keeps building higher and higher. They’re really just for toasting and heating, not baking.

      • Nikita says:

        “Last night, I got bored. So, I baked marbled butterscotch and chocolate fudge brownies with Kahlua. And they were just lovely.” – can you get bored in our house? You’re free to use our kitchen anytime! :-)

  4. susi says:

    wow. I’ll try this with Bailey’s! Thanks for sharing this Ms. Connie. By the way, can I use margarine instead of butter?

  5. Pinkyrose says:

    You may also add about 2 Tbsp. of instant coffee to your brownies and get the same effect of adding Kahlua and save some bucks. Kahlua is more expensive when compared to instant coffee and the alcohol of the Kahlua evaporates during baking.

    I usually put my instant coffee granules in the food processor first to make sure that it melts fast with the chocolate.

  6. chinky says:

    what was the size of the pan you used?

  7. zara says:

    no more dessert overload? hehehe!

    btw, what is the size of the pan you used for this recipe?

  8. Connie says:

    13″ x 7″ x 2″

  9. Karen says:

    What is 170 gram of chocolate? What kind of dark chocolate brand did you use? oh how did it taste?

  10. Connie says:

    The brand is in one of the photos. The weight is found on the packaging.

  11. Cheah says:

    The design of these Kahlua brownies is wonderful. One question though, why must the pan be ungreased?

  12. Connie says:

    Because there’s enough butter in the dough. :)

  13. simone says:

    if i will replace brown sugar with muscovado, is it the same measurement? thanks.

  14. If you change anything, that should be your own lookout. :)