White Russian brownies

    55 min

    These are not for the kids! Just like the cocktail, these brownies are flavoured with a coffee liqueur and vodka. Great end to a dinner party!

    37 people made this

    Serves: 12 

    • 250g caster sugar
    • 60g butter, softened
    • 2 eggs
    • 150g plain flour
    • 3 tablespoons cocoa powder
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 180ml coffee liqueur, such as Tia Maria
    • 60g plain flour
    • 60g caster sugar
    • 450g Philadelphia cream cheese, softened
    • 1 egg
    • 2 tablespoons butter, softened
    • 4 tablespoons vodka

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 9x23cm baking tray.
    2. In a medium bowl, cream 250g of sugar and 60g of butter. Add 2 eggs and mix well. Stir in coffee liqueur. Sift together 150g of flour, cocoa powder, baking powder and salt. Stir into the butter mixture until well blended. Spread half of this mixture evenly into the prepared baking pan.
    3. In another bowl, stir together 60g of flour and 60g of sugar. Add softened cream cheese and mix well. Stir in 1 egg, 2 tablespoons butter and the vodka. Mix until smooth. Spread this evenly over the chocolate layer. Pour the remaining chocolate mixture over the top of this. You can make a pattern of stripes or swirl the chocolate with a skewer.
    4. Bake for 35 to 45 minutes in the preheated oven. When brownies are cool, brush with the remaining coffee liqueur.

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    Reviews in English (31)


    These brownies are kick-you-in-the-rear delicious! After brushing the kahlua on top, let them sit overnight. The alcohol will evaporate an all the flavors soak in. They are SO GOOD! I took the recipe to an annual bake-day with some friends. None of the brownies even made it out the door! Kudos to the chef!  -  03 Dec 2001  (Review from Allrecipes US | Canada)


    I must say, since white russians are my drink of choice, I couldn't wait to try this recipe. I'm sorry to say that I think it's awful. I used an 8X8 pan instead of a 9X9, and I barely had enough chocolate to cover the bottom of the pan, let alone to split in half. And the cream cheese layer was HUGE, entirely too much. Perhaps if the taste were more balanced, but you really need more chocolate to be able to call this a brownie, it consists mostly of the cream cheese. It is very sticky and gooey and stuck to the pan, despite greasing and flouring. I'll never make this again.  -  18 Dec 2001  (Review from Allrecipes US | Canada)


    Mmmm...Great moist brownies. I halfed the cream cheese like recommended by others but next time may make the full amount as I thought that was the best part of the recipe. The only problem was the cooking time. Like others have said before, after the recommended cooking time, the outside was cooked while the middle was gooey. I made a "ring" of foil (like when cooking pie crusts in the oven to prevent the edges from burning) and covered the cooked outside portion (exposing the uncooked portions) and put back in the oven, checking continuously until cooked. Although it was a pain, the results were fantastic. The taste of the chocolate and cream cheese was similar to black-bottomed cupcakes my mom always used to make.  -  16 May 2006  (Review from Allrecipes US | Canada)