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kahlúa brownies with kahlúa mocha buttercream frosting

Cook Time35 mins
Servings: 1 9x13" pan


for the brownies:

  • 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

for the Kahlúa buttercream:

  • 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


To make the brownies:

  • 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.

To make the buttercream:

  • 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!