Fudgy Kahlua Brownies
These Fudgy Kahlua Brownies are rich, moist, and infused with coffee liqueur for a decadent treat that’s perfect for any occasion!
Servings: 12 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter 10 tablespoons plus 2 teaspoons
- 3 1 ounce squares unsweetened chocolate
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup Kahlua plus 1 tablespoon for brushing on top after baked and cooled
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your brownies start baking at the right temperature for the perfect fudgy texture.
- Grease your 9x13-inch baking pan or line it with parchment paper for easier removal of brownies once baked and cooled.
- In a medium saucepan over low heat, combine the butter and unsweetened chocolate. Stir continuously until melted and smooth. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a large mixing bowl, combine the sugar and eggs. Whisk until the mixture is light and fluffy to incorporate air for a lighter texture.
- Pour the slightly cooled chocolate and butter mixture into the egg and sugar mixture. Stir until fully combined.
- Add the Kahlua to the chocolate mixture. Stir well to ensure that the coffee flavor is evenly distributed throughout the batter.
- Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; stop as soon as there are no dry spots.
- Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Once the brownies are baked and cooled, brush the top with an additional tablespoon of Kahlua for an extra kick of flavor.
- Allow the brownies to cool in the pan on a wire rack. Once cooled, slice into squares and serve.
Equipment
- 9x13 inch baking pan
- Medium Saucepan
- Mixing Bowls
- Whisk
- Spatula
- Parchment Paper
- Measuring Cups and Spoons
- Cooling Rack
Notes
- Do not overmix the batter; this can lead to tough brownies.
- Ensure your chocolate and butter mixture is slightly cooled before adding it to the eggs to avoid cooking them.
- Let the brownies cool completely before slicing for cleaner edges and better texture.
- For a dairy-free version, substitute butter with coconut oil or dairy-free butter alternatives.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to a month.