Kahlúa Coffee Fudge Brownies Recipe

Stack of square cut coffee brownies on a burlap bag.

Coffee Fudge Brownies with Kahlúa are rich, delicious, exotic and simply over-the-top! These super chocolaty treats have a combination of a fudge-like and cake-like texture with coffee in every bite!

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: American

Keyword: coffee and chocoalte recipes, coffee desserts

Servings:

Calories: 184kcal

Author: Valentina K. Wein

Equipment

8 x 8-inch baking pan

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

US Customary - Metric

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

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition