Coffee Liqueur Brownies

    55 mins

    Coffee lovers will delight in this heavenly brownie recipe. The best part about this recipe is that it only dirties one dish!

    30 people made this

    Serves: 12 

    • 170 g semisweet chocolate chips
    • 55 g butter
    • 1 tablespoon instant coffee powder
    • 1 egg
    • 1 egg yolk
    • 85 g all-purpose flour
    • 100 g white sugar
    • 1/8 teaspoon baking soda
    • 1 tablespoon coffee-flavored liqueur
    • 1 teaspoon vanilla extract
    • 40 g confectioners' sugar for decoration

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In the 8x8 inch baking pan, melt the butter and chocolate chips on the stove top, over medium heat, stirring constantly. Remove from the heat, and stir in the coffee, egg and yolk. Sift together the flour, sugar, and baking soda, stir into the chocolate mixture. Then stir in the vanilla and coffee liqueur.
    3. Bake for 20 to 25 minutes in the preheated oven. Cool slightly and dust with confectioners' sugar. Cut into squares.

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    Reviews and ratings
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    Reviews in English (25)


    Yum! Crunchy on the top and chewy in the middle. I didn't use the one pan method- melted chocolate and did all the mixing in separate bowls. I also added 3 tbs of Bailey's (it was great- you could really taste it!) and dissolved the coffee power in a little water before adding it to the mix.  -  20 Sep 2004  (Review from Allrecipes US | Canada)


    This was a VERY good recipe, but making it in its own pan makes clean up harder than usual. Next time I will melt the chocolate in the microwave and just use that bowl to do all the mixing. I also added chopped walnuts which were very nice in the final product. Overall this was a great recipe and I will definately make it again!  -  15 May 2002  (Review from Allrecipes US | Canada)


    These came out great, although I did do a few things different. Like the previous reviewer, I mixed in a separate bowl and microwaved the chocolat & butter to keep things neat. I used 1 1/2 tbsp. of Kahlua, which made for very moist & chewy brownies. I nixed the powdered sugar, and instead sprinkled chopped hazelnuts over the batter before cooking. Next time I think I'll double the recipe and use a 9x13 pan. Thanks - these were great!  -  26 Nov 2003  (Review from Allrecipes US | Canada)