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Kahlua Brownies in Kahlua Chocolate Ganache

Kahlua Brownies in Kahlua Chocolate Ganache

Kahlua brownies with chocolate Kahlua ganache.  Makes you want to dig in right?  


That’s certainly what I did!  ps is it possible to get a buzz from these?  I’m sure it was the massive amount of chocolate but I definitely felt something going on!


I had to make these Kahlua brownies twice.  The first time I went a little too heavy on the Kahlua and they were super dry, not good.  So I dialed it back a bit and found the perfect amount.  In total, there’s 1/4 cup in the recipe.  If you’re looking to booze it up even more (which I did) I’d recommend drizzling some Kahlua over top of the warm brownies before you frost them.  Poke some holes with a toothpick and pour another tablespoon over the top.


See Also
Nutella Brownies

Angie Wright
Course Dessert
Servings 8 servings


  • 1 recipe of your favorite brownies prepared as you usually do see notes for addition of Kahlua

For the ganache

  • 1 cup semi sweet chocolate chips
  • 2/3 cup heavy cream less 2 tbsp for Kahlua see notes
  • 1 tbsp butter


  • Preheat the oven to 325 degrees and line an 8 inch baking pan with parchment or foil. Spray lightly with cooking spray.
  • In a large bowl combine the brownie ingredients. Oil, water, kahlua, egg and brownie mix. (see notes)
  • Pour the batter into the pan and bake for 40 minutes.
  • When the brownie comes out poke all over with a toothpick and pour 1 tbsp over top to soak in. This is optional.
  • Prepare the ganache by placing all the ingredients in a sauce pan over low heat. Whisk until smooth then cool to room temperature. Pour over the cooled brownies and refrigerate until set.
  • Before serving, let the brownies sit out of the fridge for 15-20 minutes.


  • My brownie mix is Ghirardelli. It calls for 1/3 cup water, 1/3 cup oil and 1 egg. Instead of using all 1/3 water I placed 2 tbsp of Kahlua in the 1/3 measuring cup and then topped it off with water.
  • In the ganache I used 1/3 cup heavy cream plus placed 2 tbsp of kahlua in the 1/3 cup measuring cup and topped it up with heavy cream. So just short of 2/3 cup heavy cream and 2 tbsp kahlua.
  • You can also poke holes in the brownie with a toothpick when it comes out of the oven and pour another 1 tbsp of kahlua over top to soak in. Cool then frost.



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