Kahlúa Brownies

These Kahlúa Brownies are all about the chocolate. Rich and fudgy, these brownies are dense and indulgent in the most delicious way. With a kick of coffee flavor, these brownies are topped with Kahlúa cheesecake swirled in to make the brownie look impressive while tasting delicious.

Kahlúa Brownies. These are the epitome of a comfort bake. This week has been full of a lot of different emotions. I’ve spent a lot of time frustrated and short on time and all I wanted was a nice, rich chocolate-filled bake to at least momentarily put a smile on my face.

Of course, with the way my week was going, there were some tests along the way. Did I accidentally fling brownie mix all over myself while mixing? Quite possibly. Did this recipe take a few attempts before I finally got the brownie and cheesecake texture I wanted? The multiple batches of brownie in the freezer can answer that.

It’s all right though, because these brownies are just how I want them. The edges have that perfect crackle and the middle, when all baked through and sliced, still has a bit of gooeyness to it. If you like more cake-like brownies and hate coffee, then turn away, because these are not for you. These are dense and fudgy with a deep chocolate flavor that’s enhanced even more by the addition of coffee. The Kahlúa cheesecake mix is the perfect accompaniment. I can’t lie, I was tempted to eat spoonfuls of it straight from the bowl, raw egg and all (don’t do that).

This brownie mix comes together with just a whisk and a rubber spatula. If you don’t want to waste time with a mixer, you can also use a wooden spoon for the cheesecake mix, but just make sure you beat it enough for the cream cheese to actually come out smooth. Chunky cheesecake is not the way to go.

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Kahlúa Brownies

Thes Kahlúa Bronwies are fudgy and dense with all of the rich, chocolate flavor you could want. Not to mention, there's a bit of coffee in the brownie mix and a Kahlua cheesecake swirled on top. Yields 16 brownies

Prep Time

15-20 minutes

Cook Time

48-54 minutes

Servings

brownies

Ingredients

Coffee Brownie

• 113 grams salted butter
• 220 grams dark chocolate
• 220 grams milk chocolate
• 2 tsp vanilla extract
• 2 eggs room temperature
• 180 grams light brown sugar
• 60 grams granulated sugar
• 40 grams dutch-process cocoa powder
• 20 grams all purpose flour
• 3 Tbsp corn starch
• 1/4 tsp salt
• 2 tsp instant espresso powder
• 50 grams chocolate chips

Kahlúa Cheesecake

• 226 grams cream cheese softened
• 60 grams granulated sugar
• 1 egg room temperature
• 1 tsp vanilla extract
• 1-2 Tbsp Kahlúa or coffee liqueur

Prep Time 15-20 minutes Cook Time 48-54 minutes Servings brownies Ingredients Coffee Brownie 113 grams salted butter 220 grams dark chocolate 220 grams milk chocolate 2 tsp vanilla extract 2 eggs room temperature 180 grams light brown sugar 60 grams granulated sugar 40 grams dutch-process cocoa powder 20 grams all purpose flour 3 Tbsp corn starch 1/4 tsp salt 2 tsp instant espresso powder 50 grams chocolate chips Kahlúa Cheesecake 226 grams cream cheese softened 60 grams granulated sugar 1 egg room temperature 1 tsp vanilla extract 1-2 Tbsp Kahlúa or coffee liqueur

Instructions

1. Preheat the oven to 350°F. Line an 8" x 8" pan with parchment paper. Set aside.
2. In a medium, microwave safe bowl, heat the salted butter, dark chocolate, and milk chocolate on high for 30 seconds. Remove and stir with a rubber spatula. Continue to melt at 30 second intervals, stirring in between, until fully melted. Stir in the vanilla extract and set aside.
3. In a large bowl, whisk together the light brown sugar, granulated sugar, and eggs for about 30-60 seconds until light and fluffy. The mix should have more volume and it will begin to bubble as it sits. With a rubber spatula, slowly stir in 1/3 of the cooled chocolate. Continue to add 1/3 at a time, stirring to combine.
4. Fold in the dark cocoa powder, flour, corn starch, instant espresso powder, and salt until there's just a dusting of cocoa powder on top. Fold in the chocolate chips.
5. Pour 2/3 of the brownie mix into the prepared pan. Set aside the bowl with the remaining 1/3 of the mix.
6. Make the Kahlúa Cheesecake Mix: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer or wooden spoon, beat the cream cheese until soft and smooth. Add in the sugar and beat until combined. Add in the egg and beat, on low, until fully incorporated.
7. Dollop a few tablespoons of the cheesecake mix onto the brownie. Spread over the remaining 1/3 of the brownie mix. Dollop a few more tablespoons of the cheesecake mix (you may have some left over). Take a toothpick or a knife and swirl the cheesecake and brownie together.
8. Bake on the middle rack for 48-54 minutes. The edges will set. Check the brownie after 45 minutes, if the center still jiggles, return the brownie to the oven for 3-9 minutes until the center no longer jiggles.
9. Let the brownie cool completely. Slice into 2" x 2" squares and enjoy!

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