Kahlua Chocolate Brownie
If you have family or friends who are chocolate lovers, this moist, rich Kahlua Chocolate Brownie will send them over the edge. Every time I’ve made this, it runs out faster than any other dish on the table so make sure to make more than enough. With the addition of Kahlua, this is not a kid-friendly dessert but we adults are allowed to have our own desserts too!

Makes 1 Round 6-inch (2 inch depth) Cake

½ cup all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
1 cup white sugar
1 stick (1/2 cup) unsalted butter, melted, at room temperature + extra for greasing the baking pan
2 large whole eggs
1 tablespoon vanilla essence
½ cup Kahlua (you can add more if you like a stronger Kahlua flavor)


Preheat oven to 350 degrees. Grease the baking pan with butter and set aside.

In a large bowl, sift together the flour, cocoa powder, salt and baking powder. Set aside.

In another large mixing bowl, whisk together the sugar and butter until well combined. Add the eggs and vanilla essence, whisking again for just a couple of minutes until smooth.

Carefully and slowly add the dry ingredients into the wet batter, continuing to whisk on low speed until thoroughly combined. Pour the batter into the greased pan and slide into the oven, baking for approximately 20 to 30 minutes, until an inserted toothpick comes out moist but not coated in uncooked batter.

Allow the brownie to cool down for about 10 minutes. Using a long toothpick or skewer, poke holes all over the brownie . Pour the Kahlua evenly all over the brownie. The holes will allow the Kahlua to soak through. Rest the brownie for at least another 10 minutes before serving.