Another week, another Kahlúa recipe and today – there are two recipes! While Kahlúa is (obviously) delicious as the star of the show in cocktails, it can also be used in food recipes. Today I combined Kahlúa with one of my favorite desserts – brownies. The combination of coffee and chocolate is always a good one in my book, so it seemed like coffee liqueur in rich chocolate brownies would be perfect.
Not only did I put Kahlúa in the brownie batter, I used it in the buttercream as well. After eating my share of the pan I have one thing (okay, maybe more than one) to say about these brownies: they. are. dangerous. Dangerously delicious! If you’re going to make these (wait, I should say when you make these), make sure you have a few friends to share them with.
The brownie itself is dense and fudgey (just the way I like ‘em) and also studded with a handful of chocolate chips. While the brownies alone would have been delicious enough, I couldn’t help but to make a Kahlúa flavored buttercream to spread on top. I used Kahlúa Mocha in my buttercream, to pair with the chocolate in the brownies, but I think any variety of Kahlúa would work well. I’m thinking Kahlúa French Vanilla or Kahlúa Hazelnut would both be outstanding.
Now, onto the drink recipe: a Salted Caramel White Chocolate Kahlúa Mocha Latte. Pretty much my favorite Starbuck’s drink taken to a whole new level. I started with a shot of espresso from our espresso machine but you could use coffee instead if you don’t have an espresso machine. To the espresso I added hot milk, white chocolate liqueur, and of course, Kahlúa Mocha. Topped with whipped cream, a drizzle of caramel, and a sprinkle of sea salt, it was deeee-licious.
This is definitely not your everyday latte, but would be a fun change on a weekend or made decaffeinated and paired with a Kahlúa brownie for a fun nighttime treat.
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.
This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.
- 1 cup (2 sticks) unsalted butter
- 4 oz unsweetened chocolate, chopped
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 2 tbsp Kahlúa
- 2 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup (1 stick) unsalted butter, at room temperature
- 3 ½ cups powdered sugar
- 2 tsp pure vanilla extract
- ¼ cup Kahlúa Mocha
- ½ tsp salt
- Preheat oven to 325 degrees F. Spray 9x13” baking dish with cooking spray and set aside.
- In a small bowl, combine flour, baking powder, and salt. Set aside.
- In small saucepan, melt butter over medium heat, stirring frequently.
- Once melted, add chocolate and stir continuously until melted.
- In bowl with electric mixer, combine butter/chocolate mixture with sugar.
- Mix with electric mixer until well combined.
- Add eggs, one at a time, beating until each one is combined.
- Add vanilla and Kahlúa, and mix well.
- add flour mixture to wet ingredients and stir until combined.
- Fold in chocolate chips.
- Transfer batter to prepared baking dish and bake in preheated oven for 35-40 minutes, until toothpick comes out clean.
- Cool completely.
- Beat butter until light and fluffy, about 2-3 minutes.
- Add powdered sugar, one cup at a time.
- Add vanilla, Kahlúa Mocha, and salt, and beat until well combined.
- Spread evenly over cooled brownies.
- Cut into squares and enjoy!