Kona Coffee Kahlúa Brownie Recipe

Kona Coffee Kahlúa Brownie RecipeI’ve been pouring myself a cup of Mountain Thunder Kona coffee every morning since we returned home from Hawaii.  It’s absolutely delicious.

Though, I can’t just drink it.  I also have to cook and bake with it, because after all, the flavor and fragrance of coffee can take both sweet and savory recipes to another level.  (Coffee Balsamic Flank Steak, Coffee-Chocolate Almond Granola, and Chocolate Espresso Cheesecake are just a few examples.)

I once knew someone who didn’t care for coffee or chocolate — imagine that?  (Of course some who don’t, might still be nice people, and I’m assuming you’re reading this recipe because you’re not one of “them.”)Kona Coffee Kahlúa BrowniesI honestly don’t know if it gets much better than coffee and chocolate together.  The flavor combination is like no other — it’s rich, bold, and sweet with an edge — it’s simply intoxicating.  Take one bite of these brownies, and you’ll understand.

P.S.  By the way, the friendship with the non chocolate-coffee person didn’t last.

Kona Coffee Kahlúa Brownie Recipe
Prep time
Cook time
Total time
Serves: Makes about 3 dozen small brownies
  • 8 ounces unsweetened chocolate (I used Scharffen Berger)
8 ounces (2 sticks) unsalted butter (plus 1 tablespoon for the pan)
5 large eggs
  • 2 tablespoons finely ground Kona coffee

  • 1 tablespoon pure vanilla extract

  • ½ teaspoon salt
2 ¼ cups granulated sugar

  • 1⅔ cup sifted all-purpose flour
⅔ cup strong brewed, hot Kona coffee
  • ¼ cup Kahlúa
  1. Adjust a rack one-third up from the bottom of the oven and preheat to 375 degrees F.
  2. Use 1 tablespoon of the butter to grease an approximately 9 x 13 x 2-inch pan.
  3. Melt the chocolate and butter together in a heavy-bottomed saucepan, over low heat.  Stir occasionally and heat until the chocolate and butter are completely melted together. Remove from the heat, and set aside to cool to room temperature.
  4. In a large bowl, use an electric mixer to beat the eggs with the sugar, coffee grounds, vanilla, and salt at high speed for 5 minutes. Then on a low speed, add the cooled chocolate mixture and beat only until mixed. Now add the flour and again beat only until mixed.
  5. In a small bowl, combine the hot coffee with the Kahlúa, and then pour the mixture into the batter. Mix to blend.
  6. Pour the batter into the prepared pan and place it in the preheated 375 degree F oven. Bake just until the edges look solid and there is little to no movement in the center, when you gently jiggle the pan, about 35 minutes.
  7. Let the brownies cool at least to room temperature before cutting and/or serving.
I'm currently having a love affair Kona coffee, but please use any brew you love.
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  1. says

    I had to laugh at the story about your friend who had chocolate issues! Although I like to say desserts with citrus are my favorite, more often than not chocolate wins out over my lemon obsession. With spectacular Kona Coffee Brownies to tempt me the lemons will just have to wait!

  2. says

    Well, at least I can be a 50% friend! I don’t know why I have never liked coffee, although I do link the way it cooks with chocolate in recipes like this. So can that make me a 75% friend? These brownies sound amazing… and I will be trying them soon! (Although I have no access to Kona coffee from Kona… )

  3. says

    I actually am one of “those”. I never drink coffee and only eat chocolate when there isn’t something better. That said it would be hard to get better than these brownies. GREG

    • valentina says

      I will look into it to see if something isn’t working — in the meantime, I’ll manually put you on the subscription list. Thank you! 🙂

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