If you’ve seen the butterscotch and choco fudge brownies in the archive, these Kahlua brownies are very much like them. The difference is that instead of adding vanilla, I added Kahlua. The result is a deeper flavor. Next time though, I think I’ll use twice as much Kahlua and add vanilla as well. For now, I’m very happy with my Kahlua brownies.
For those unfamiliar with Kahlua, it is a Mexican coffee-flavored liqueur with a 20% alcohol content. It can be enjoyed “on the rocks” or used as an ingredient in cocktail drinks like Mudslide and Sombrero. It is available in wine and liquor stores, and in the wine section of most supermarkets.
Now, for the recipe.
Kahlua brownies
Ingredients
- 1/2 cup butter melted
- 1 and 3/4 cups dark brown sugar
- 2 eggs
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons Kahlua
- 170 grams dark chocolate
Instructions
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Preheat oven to 350F.
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Stir the butter and sugar. Set aside.
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Break the chocolate into small pieces and place in a heatproof bowl. Place the bowl over barely simmering water and melt the chocolate.
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Meanwhile, stir together the flour, baking powder and salt.
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When the chocolate has melted, allow to cool for about 10 minutes.
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Break the chocolate into small pieces and place in a heatproof bowl. Place the bowl over barely simmering water and melt the chocolate.
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Meanwhile, stir together the flour, baking powder and salt.
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When the chocolate has melted, allow to cool for about 10 minutes.
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Add the flour mixture to the butter-sugar-egg mixture. Mix until smooth, scraping the sides and bottom of the bowl. You now have your butterscotch brownie batter. It should be quite heavy since there was no liquid added.
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Take half of the butterscotch brownie mixture and add to the chocolate.
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Pour the Kahlua into the chocolate mixture.
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Mix the chocolate with the butterscotch brownie batter and Kahlua until smooth.
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Using two tablespoons (or two ice cream scoops), drop the two brownie batters alternately into the UNGREASED baking pan. Don’t worry if there are blank spots — they will disappear later. And don’t be tempted to level off the top — that will be addressed later.
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Create the marbling effect by dipping a skewer (or a thin knife) on one corner of the pan, dragging to the opposite end, making a U-turn to return to the opposite direction, and repeating the procedure until you have covered the entire pan. I did it vertically and horizontally.
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Drop the pan on the counter several times to level off the batter and to make sure that no air pockets remain.
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Bake the brownies at 350F for 25 minutes.
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Take out of the oven and cool before cutting.
Recipe Notes
If you cut before the brownies have cooled, the inside will still be soft and sticky and you won’t have smooth cut sides.
If you want to place the brownies in paper cups, you might have to cut them into larger squares to fit into the bottom of the cups.
To store, separate layers of brownies with non-stick baking paper, store in air tight container and keep in the freezer. Thaw to room temperature before serving.
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How much Kahlua? :o)
Oops. Let me edit the list of ingredients.
Great. Will try this later. Thanks!
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 ?
hehehehe I haven’t baked in 2 weeks ha LOL
Bailey’s might work but the chocolate batter will turn out a bit lighter in color.
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.
“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.
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.
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.
“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! :-)
HAHAHA Tapos na post-Ondoy renovations nyo?
wow. I’ll try this with Bailey’s! Thanks for sharing this Ms. Connie. By the way, can I use margarine instead of butter?
Hi,
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.