Kahlua Fudge Brownies
Indulge in the decadent, rich flavors of Kahlua Fudge Brownies—a perfect marriage of chocolate and coffee liqueur that takes classic brownies to a luxurious new level. These moist, fudgy treats are infused with the bold notes of Kahlua, complemented by the deep richness of cocoa and melty pockets of semisweet chocolate chips. A hint of vanilla enhances the dessert’s complexity, while optional walnuts or pecans add a delightful crunch. Made with simple pantry ingredients and baked to perfection in just 30 minutes, these brownies are easy to prepare yet irresistibly sophisticated. Whether you're hosting a dinner party or satisfying a weekday sweet tooth, these Kahlua brownies are sure to impress. Enjoy them on their own or pair with a scoop of vanilla ice cream for an indulgent dessert experience!
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Recipe Information
Ingredients
- 1 cup Unsalted Butter
- 2 cups Granulated Sugar
- 0.75 cup Unsweetened Cocoa Powder
- 1 cup All-Purpose Flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking Powder
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 0.25 cup Kahlua Coffee Liqueur
- 1 cup Semisweet Chocolate Chips
- 0.5 cup Chopped Walnuts or Pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar and cocoa powder until smooth and fully combined.
In a separate mixing bowl, whisk together the flour, salt, and baking powder.
Add the eggs, one at a time, to the butter-sugar-cocoa mixture, stirring well after each addition. Then mix in the vanilla extract and Kahlua.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stir in the semisweet chocolate chips and nuts, if using.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Remove the brownies from the oven and let them cool completely in the pan on a wire rack before slicing.
Cut into squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
5121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.2 g | 309% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 781.1 g | 284% | |
| Dietary Fiber | 87.5 g | 312% | |
| Total Sugars | 555.4 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 539 mg | 41% | |
| Iron | 47.1 mg | 262% | |
| Potassium | 4133 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
