Chocolate and coffee brownies

    1 hour 25 min

    These boozy brownies are guaranteed to be a hit. They are rich, chocolately, spiked with a coffee liqueur (such as Kahlua) and dotted with walnuts. Enjoy warm with vanilla ice cream, if desired.

    21 people made this

    Makes: 1 20x30cm tin

    • 225g plain chocolate, roughly chopped
    • 225g butter
    • 5 eggs
    • 600g caster sugar
    • 1 tablespoon vanilla extract
    • 200g plain flour
    • 125ml coffee flavoured liqueur, such as Kahlua
    • 230g chopped walnuts (optional)

    Prep:20min  ›  Cook:35min  ›  Extra time:30min cooling  ›  Ready in:1hr25min 

    1. Preheat oven to 190 C / Gas 5. Grease a 20x30cm baking tin. In a heavy saucepan, combine the butter and chocolate. Cook over low heat, stirring constantly until smooth and well blended. Remove from heat and set aside.
    2. In a large bowl, beat eggs, sugar and vanilla until thick and pale. Stir in the chocolate mixture and coffee liqueur. Fold in the flour. Stir in chopped walnuts if desired. Spread evenly into the prepared tin.
    3. Bake for 30 to 35 minutes or until a skewer inserted in the centre comes out almost clean. Be careful not to overbake. Cool for at least 30 minutes before cutting into bars and serving.

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    Reviews in English (12)


    I used a different type of pan entirely, so while I can't necessarily speak for the accuracy of the baking time or temperature as written, I CAN say these are delicious, and well worth trying, regardless of what size pan you use - just bake them until the brownie looks set, starts to pull away from the sides, and a toothpick inserted in the center comes out ALMOST clean, but a few crumbs still remain on the toothpick. Any more than that and you'll surely overbake them. In my case, I used the little 6-mold heart pan by Wilton. They're kind of shallow, and this recipe scaled down to 5 servings gave me just the amount I wanted for me and Hubs - four, good-sized brownies. For those of you who have this specialty cake pan, I baked them at 350 degrees for about 21 minutes and let them cool about 10 minutes before I attempted to unmold them (and they were stubborn, even tho' I sprayed the pan with a flour-based cooking spray). This recipe is all you'd want in a decadent chocolate brownie - rich and buttery, fudgy and pleasantly sweet. The coffee liqueur taste is not obviously noticeable, however, I appreciated the way it livened up the flavor. They would have been just fine as is, but because I wanted to dress them up a bit I made a glaze (just winged the amounts) of powdered sugar, melted chocolate, butter, vanilla, a dribble of corn syrup, and Kahlua.  -  27 Apr 2011  (Review from Allrecipes US | Canada)


    I realized two things when I first made these brownies - these brownies need to be cooled for well over an hour before cutting and Jill's World-Famous Coffee Liqueur Brownies are some of the most delicious brownies to come out of my oven. These brownies are fudgey right out of the oven. After a few hours of cooling, they take on a more cake-like texture. I couldn't really taste the coffee flavor. I think this would be easily solved by adding some powdered instant coffee. If someone could suggest a liqueur with a more assertive coffee flavor than Kahlua, then I would be grateful. Thanks, CAFN8ME, for the great recipe!  -  27 Sep 2009  (Review from Allrecipes US | Canada)


    Baking at 375 degrees resulted in burning around the edges, and still not done in center. Will try again another time and lower oven temp to 350. Very rich,chocolaty and fudgy, with a subtle coffee flavor, which was exactly what I was hoping for. Thank you, "poush" for suggesting and Jill for a recipe to turn to, when I want to indulge!  -  07 Nov 2008  (Review from Allrecipes US | Canada)