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Espresso Kahlua Brownies


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


  1. Heat oven to 350 degrees F. Butter and flour a 9-inch square baking pan, shaking out excess flour.
  2. In a small, heavy saucepan, melt butter and chocolate over low heat, stirring until smooth. Cool chocolate mixture to lukewarm.
  3. In a large bowl with an electric mixer, beat together eggs, sugar, vanilla extract, espresso powder and Kahlua until mixture is thickened and pale.
  4. Beat in chocolate mixture.
  5. Into a bowl sift together flour, baking powder and salt and beat into batter just until blended well.
  6. Spread batter evenly in pan and arrange coffee beans in 5 rows of 5 beans each.
  7. Bake brownies in middle of oven for 30 to 35 minutes or until a wooden pick comes out with crumbs adhering to it.
  8. 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, for five days.

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