What Is Kahlua?
Kahlua is a coffee-flavored liqueur brand founded in Mexico in 1936. The liqueur combines arabica coffee with sugar, vanilla, and rum and is used in classic cocktails like the White Russian, Espresso Martini, and Mudslide.
Coffee and Chocolate Together
Coffee enhances chocolate flavors, making it a great addition to any recipe where you want the chocolate taste to shine. Both coffee and chocolate have a variety of unique flavors, but when paired together, they can create delicious combinations.
https://youtube.com/watch?v=c34y8tBM9fY%3Fsi%3D4Hr13FNWFHMbBtxm
Optional Add-ins
Instead of adding nuts into the mix, you can place them just on top. Like your brownies chocolaty, add in some chocolate chips. A little chocolate sauce or caramel drizzle on top makes these Kahlua brownies even more decadent.
Kahlua is a coffee-flavored liqueur brand founded in Mexico in 1936. The liqueur combines arabica coffee with sugar, vanilla, and rum and is used in classic cocktails like the White Russian, Espresso Martini, and Mudslide.
Easy Alcohol-Infused Kahlua Brownies
- 1 Box brownie mix- prepared but not cooked
- ¼ cup + 1 Tbs Kahlua
- ½ cup chopped roasted nuts, any kind
1- Preheat oven as instructed on mix. Add Kahlua to the brownie batter. Blend well. Stir in chopped nuts
2- Bake 2-4 minutes longer than the baking time recommended in the brownie mix instructions. Cool in pan before serving.
3- After the brownies have cooled lightly brush the top of the brownies with 1 tablespoon of Kahlua.
Easy Alcohol Infused Kahlua Brownies
Test Kitchen
Ingredients
- 1 Box brownie mix- prepared but not cooked¼ cup + 1 Tbs Kahlua ½ cup chopped roasted nuts any kind
Instructions
- 1- Preheat oven as instructed on the mix. Add Kahlua to the brownie batter. Blend well. Stir in chopped nuts
- 2- Bake 2-4 minutes longer than the baking time recommended in the brownie mix instructions. Cool in pan before serving.
- 3- After the brownies have cooled but before cutting lightly brush the top of the brownies with 1 tablespoon of Kahlua.
