Espresso Kahlua Brownies Recipes

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KAHLUA® BROWNIES



Kahlua® Brownies image

This is a really inexpensive (under $2!) and easy brownie to make. I had to come up with a last-minute dessert so I took a brownie mix I had in the cupboard and decided to dress it up a bit. This was the result, which was a hit.

Provided by annorasmom

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 45m

Yield 12

Number Of Ingredients 6

1 (10.25 ounce) package brownie mix
1 egg
¼ cup vegetable oil
3 tablespoons coffee-flavored liqueur (such as Kahlua®)
2 tablespoons instant coffee granules
1 tablespoon water

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square pan.
  • Combine brownie mix, egg, vegetable oil, coffee-flavored liqueur, instant coffee, and water in a large bowl; mix with a wooden spoon until batter is evenly moistened.
  • Pour batter into the prepared pan.
  • Bake in the preheated oven until edges are set and a toothpick inserted in the center comes out with a few moist crumbs attached, about 20 minutes. Let cool for 20 to 30 minutes before cutting.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 8.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.5 g, Sodium 79.5 mg, Sugar 1.5 g

ESPRESSO KAHLUA BROWNIES



Espresso Kahlua Brownies image

Categories     Coffee     Mixer     Chocolate     Dessert     Bake     Kahlúa     Winter     Gourmet

Number Of Ingredients 11

1 stick (1/2 cup) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
3 tablespoons instant espresso powder
2 tablespoons Kahlúa or other coffee-flavored liqueur
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
25 espresso coffee beans

Steps:

  • Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
  • In a small heavy saucepan melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
  • In a large bowl with an electric mixer beat together eggs, sugar, vanilla, espresso powder, and Kahlúa until mixture is thickened and pale. Beat in chocolate mixture. Into a bowl sift together flour, baking powder, and salt and beat into batter just until blended well.
  • Spread batter evenly in pan and arrange coffee beans in 5 rows of
  • 5 beans each. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 25 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

KAHLUA ESPRESSO BROWNIES



Kahlua Espresso Brownies image

This recipe is from Kahlua. A fantastic, fudgy brownie with a little something extra. For an extra chocolatey experience add some mini chocolate chips and/or if you're feeling nutty, some chopped walnuts are in order. Extra boozy hint: Soak 1 cup of chopped walnuts in about 1/4 cup kahlua or whiskey or whatever for a few hours or overnight and stir in before spreading the batter in the pan.

Provided by Pam in the Kitchen

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla
3 tablespoons instant espresso powder
2 tablespoons Kahlua
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F And butter and flour a 9-inch square baking pan, knocking out excess flour.
  • Melt butter and chocolate over low heat, stirring, until smooth. Cool chocolate mixture to lukewarm.
  • Beat together eggs, sugar, vanilla, espresso powder, and KAHLÚA until mixture is thickened and pale. Beat in chocolate mixture. Sift together flour, baking powder, and salt and beat into batter just until blended well.
  • Spread batter evenly in pan bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool completely.

Nutrition Facts : Calories 177.5, Fat 9.2, SaturatedFat 5.6, Cholesterol 38.5, Sodium 59.3, Carbohydrate 23.1, Fiber 1, Sugar 16.7, Protein 2.2

ESPRESSO BROWNIE CAKE WITH KAHLUA ICING



Espresso Brownie Cake With Kahlua Icing image

This cake is dangerous, you'll be tempted to eat the whole cake yourself! If you don't have a pan with a removable rim, use an 8 or 9-inch square or round baking pan and use a spatula to remove the slices. Instant coffee granules can be substituted for the espresso powder

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup butter, cut into small pieces
3 ounces unsweetened chocolate (use a good-quality chocolate for this)
3/4 cup sugar
3 tablespoons instant espresso powder (or use instant coffee granules)
2 large eggs
2 teaspoons vanilla
1/2 cup flour
1/4 cup butter, softened
1 tablespoon espresso powder
1 1/4 cups powdered sugar
2 -3 tablespoons Kahlua (or use any kind of chocolate-flavor liqueur)
1/2 cup semi-sweet chocolate chips

Steps:

  • Set oven to 350 degrees (set oven rack to second-lowest position).
  • Lightly butter an 8 or 9-inch cake pan with a removeable bottom.
  • For the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
  • Remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
  • Stir in the flour just until incorporated using a wooden spoon.
  • Pour the batter into the prepared baking pan.
  • Bake for about 20-25 minutes, or until the center springs back when gently pressed.
  • Let cool completely in the pan for 1 hour.
  • For the icing; in a bowl combine 1/4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar; using an electric mixer on medium speed, beat mixture until smooth and fluffy (adding in 1 tablespoon more of liqueur if necessary to make a smooth spreadable mixture).
  • Spread evenly over the top of the cooled cake.
  • Melt the chocolate chips in the microwave, then drizzle on top of the icing.
  • Chill the cake until the icing is firm (about 45 minutes).
  • Just before serving remove the pan rim.
  • Cut the cake into wedges.

Nutrition Facts : Calories 627.1, Fat 36.5, SaturatedFat 22.2, Cholesterol 131.5, Sodium 193.9, Carbohydrate 74.4, Fiber 3.5, Sugar 59.4, Protein 6.2

ESPRESSO-KAHLUA BROWNIES



Espresso-Kahlua Brownies image

A brownie with a not-too-strong coffee Kahlua flavor. Very much a great classic brownie, but with that extra ummphh. More cake-like than seriously fudgy. A very sophisticated brownie and a great hostess or holiday gift.

Provided by DeSouter

Categories     Bar Cookie

Time 35m

Yield 20 brownies

Number Of Ingredients 12

1 1/2 cups flour
1 teaspoon baking soda
2 ounces unsweetened chocolate
2 large eggs
2 tablespoons Kahlua
1/4 cup instant espresso powder (found in coffee section of the supermarket)
1/2 lb sweet butter
3/4 cup sugar
3/4 cup brown sugar
1 tablespoon pure vanilla extract
1 cup mini chocolate chip
2/3 cup chopped nuts (your choice)

Steps:

  • Preheat oven to 375° F and line a 9 x 13" pan with aluminum foil and spray with Pam.
  • Cream butter and sugars, beating well.
  • Add eggs, Kahlua, vanilla and espresso powder and mix.
  • Add melted chocolate, then dry ingredients, nuts and chocolate chips.
  • Turn into prepared pan.
  • Bake for 25 minutes.
  • The brownies will feel very soft.
  • DO NOT overbake.
  • Let brownies cool in the pan for 15 minutes (minimum) and remove them to cool on a wire rack.
  • Wrap each brownie in wax paper or cellophane as they have a tendency to dry out if left out for long.

Nutrition Facts : Calories 275.5, Fat 16.2, SaturatedFat 8.8, Cholesterol 45.5, Sodium 107.4, Carbohydrate 31.3, Fiber 1.6, Sugar 21.1, Protein 3.4

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