Coffee Fudge Brownies with Kahlúa are rich, delicious, and simply over-the-top! These super chocolaty treats have a combination of a fudgy, cake-like texture with coffee in every bite!
It simply doesn't get much better than the combination of coffee and chocolate.
These brownies are decadent beyond belief. The coffee flavor doesn't overpower the chocolate and the Kahlúa enhances every bite. They're rich, fudgy, creamy and cake-like all at once!
About the Notable Ingredients
- semisweet chocolate chunks or chips - You can also use a semisweet bar of chocolate -- just finely chop it before melting it. Bittersweet chocolate is okay too, if you prefer darker chocolate.
- unsalted butter - Be sure it's unsalted
- instant coffee - It's important to use instant so it dissolves into the batter. Substitution: Instant espresso powder. If you use it, subtract 1 tablespoon from the listed measurement.
- Kahlúa- Kahlúa is a coffee-flavored liqueur, and when it's added to a recipe with chocolate and coffee, it intensifies both flavors, making the outcome of the recipe as dreamy as can be.
- all-purpose flour - For a gluten-free version, you can use Cup4Cup Multipurpose Flour. Both work really well and will be equally delicious.
How to Make Kahlúa Coffee Fudge Brownies
- Preheat the oven to 350°F, and line a square (8 x 8-inch) baking pan with parchment paper.
- Add the butter, 1 cup of the chocolate chips, kahlúa, instant coffee and vanilla, to a small saucepan and place it over low heat. Once the butter has melted, mix everything together until it's smooth and set it aside to cool to room temperature.
- In a large mixing bowl, combine the flour with the baking powder and salt. Set aside.
- In another bowl, use an electric mixer to blend the eggs with the sugar until it's thick and pale yellow, about 3 minutes on high.
- Add about half of the cooled chocolate mixture to the eggs and sugar and mix to blend. Then add the rest, and mix again. Now fold in the dry ingredients along with the remaining ¾ cup chocolate chips.
- Pour this into the prepared baking pan and place in the preheated 350°F oven and bake until the center no longer jiggles when you move the pan, and the top is beginning to crack, about 30 minutes.
- Let the brownies cool to room temperature in the pan. This should take about an hour. Then you can gently pull it out by holding onto the parchment paper. When you're ready to serve, cut it into 25 even squares. (I like them small because they are quite thick, but you can cut them into bigger pieces if you'd like, of course.)
More Chocolate-Coffee Deliciousness
Making Them Ahead
- Good news . . . these brownies are even better the day after they're made! (I always make them the day before I'm serving them.)
- Wrapped tightly, they'll keep for a couple of days at room temperature.
- They freeze and thaw beautifully. I would freeze them for no longer than a month, if possible.
I hope you love these brownies as much as my family and friends do!
Kahlúa Coffee Fudge Brownies Recipe
Equipment
Ingredients
- ¾ cup unsalted butter
- 1¾ cups semisweet chocolate chips
- ¼ cup instant coffee grounds
- 3 tablespoons Kahlúa
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour, sifted
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- ¾ cups granulated sugar
Instructions
- Set the oven and prep pan. Preheat the oven to 350°F, and line a square (8 x 8-inch) baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
- Make the coffee-chocolate mixture. Add the butter, 1 cup of the chocolate chips, Kahlúa, instant coffee and vanilla, to a small saucepan and place it over low heat. Once the butter has melted, mix everything together until it's smooth and set it aside to cool to room temperature.
- Mix dry ingredients. In a large mixing bowl, combine the flour with the baking powder and salt. Set aside.
- Whip the eggs and sugar. In another bowl, use an electric mixer to blend the eggs with the sugar until it's thick and pale yellow, about 3 minutes on high. (You can also use a hand whisk -- just with a little more muscle.)
- Combine everything. Add about half of the cooled chocolate mixture to the eggs and sugar and mix to blend. Then add the rest, and mix again. Now fold in the dry ingredients along with the remaining ¾ cup chocolate chips.
- Bake. Pour this into the prepared baking pan and place in the preheated 350°F oven and bake until the center no longer jiggles when you move the pan, and the top is beginning to crack, about 30 minutes.
- Cool and cut. Let the brownies cool to room temperature in the pan. This should take about an hour. Then you can gently pull it out by holding onto the parchment paper. When you're ready to serve, cut it into 25 even squares. (I like them small because they are quite thick, but you can cut them into bigger pieces if you'd like, of course.)
NOTES
NUTRITION
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Marissa
Oh my goodness - these brownies look positively irresistible, Valentina!
valentina
Thanks so much Marissa. I hope you feel like baking. 😉 ~Valentina
David Scott Allen
A brownie is one of the few foods in which I like a little coffee flavor. These are perfect! (And beautiful!)
valentina
Thanks, David. I do like coffee in my chocolate! 🙂 ~Valentina