So if you like Kahlua and you like chocolate, you should totally try these babies with zero regrets. This is the first recipe that I was kind of nervous about when putting together, but when the final product was finished and I took my first bite…WOW.
Just call me Betty.
I used 3/4 cup Kahlua in the brownies and 1/4 cup in the frosting, and it ended up being the perfect amount! You can really play around with the Kahlua measurements as well as the chocolate without going overboard. I’m big on chocolate so I added a lot to this recipe – but of course, it’s really up to you! You’ll see in the directions what’s optional and what ingredients you can play around with.
I don’t know too much about baking, but every now and then I’ll get together with my mom (AKA the baking queen), and she’ll show me the ins and outs in the kitchen. It’s been so fun learning new recipes with her and how certain ingredients work with others. Every time I come up with a new recipe I learn so much from it! Especially when I make mistakes.
Along with learning baking techniques, I’ve been loving the food photography that comes along with these fun blog posts. Food photography is SO fun! I really think my dream job would be taking food and drink photos for a food/hospitality magazine all day. I suppose if you’re not into food this probably sounds super boring, but I would totally love it.
In the meantime, I guess I’ll just keep up with these fun recipe blog posts.
- 3/4 cup Kahlua
- 1 1/2 stick butter
- 1 1/2 cup cocoa powder
- 1 cup granulated sugar
- 3 cup chocolate chips
- 1 bar unsweetened chocolate
- 2 eggs large
- 2 teaspoon pure vanilla extract
- 1 1/4 cup all purpose flour
- 1/2 stick butter
- 1/4 cup cream (I used half and half)
- 1/4 cup Kahlua
- 3 cup powdered sugar
Combine butter, eggs, sugar, cocoa powder, unsweetened chocolate bar, and 2 cups of chocolate chips into a saucepan over low heat. Continuously stir to avoid chocolate from burning.
Put ingredients into microwave safe bowl and pop into the microwave for 1 minute on high and stir until melted and combined.
After that's mixed, add Kahlua, vanilla and flour until thoroughly combined.
Once batter is cooled, mix in 1 cup of chocolate chips. (Optional)
Lay parchment paper into a small/medium sized pan (I used a 12" x 7 3/4" x 1 3/4") and pour batter into pan. Bake for 50 minutes at 325.
If you're using a larger pan, adjust baking time to avoid burned brownies!
Beat together 1/4 cup Kahlua, butter, cream and sugar until the frosting is thick.
When the brownies are cooled, frost them and serve!