No Slivers Here

September 1, 2008

Espresso Kahlua Brownies

Filed under: Dessert — Tags: — bettylou79 @ 8:17 am

These will definitely be made again. I was in the mood for some brownies and I remembered the Kahlua brownies I attempted last year around this time (read: Didn’t turn out well, but were great for digging out of the pan with a spoon!!). My original intention was to make these to bring to the Cougar football game that we were attending on Saturday in Seattle. I stupidly forgot them in the car! At least they made it to Seattle! So, they get to go to dinner with some friends tonight. Thankfully, we remembered we had them in the car when we were sitting in traffic on our way to dinner with other friends. I have to say that these are similar to potato chips, in that you can’t just have one! I strongly suggest you make these, or even a double batch as I will do in the future. The recipe calls for coffee beans but I decided against that idea. I also had to bake them much longer than called for. Be prepared!

Espresso Kahlua Brownies



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


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.



  1. These sound absolutely delicious! I am a little worried that if I made them I’d eat the whole pan!

    Comment by Cate — September 1, 2008 @ 1:22 pm

  2. […] Espresso Kahlua Brownies […]

    Pingback by One Year Ago Today… « No Slivers Here — June 10, 2009 @ 9:23 pm

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