vegan cooking recipes

Kahlúa Coffee Brownies

Kahlúa Coffee Brownies

With dark-roast granules in every layer, these Kahlúa Coffee Brownies are a coffeeholic’s ultimate indulgence. A splash of Kahlúa in the fudgy brownie base highlights the rich caramel notes of our Biscoff-studded buttercream. A final coat of boozy ganache takes these brownies to the next level of caffeine-laced decadence.

Kahlúa Coffee Brownies

Makes 9 brownies
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (72 grams) Dutch process cocoa powder
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2½ tablespoons (15 grams) dark-roast instant coffee granules
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, melted and slightly cooled
  • 1 teaspoon (5 grams) Kahlúa
  • ½ teaspoon (2 grams) vanilla extract
  • 2 large eggs (100 grams), room temperature
  • ⅓ cup (42 grams) all-purpose flour
  • Coffee Biscoff Buttercream (recipe follows)
  • Kahlúa Coffee Ganache (recipe follows)
  • Garnish: crushed Biscoff cookies, flaked sea salt

  1. Preheat oven to 325°F (170°C). Butter an 8-inch square baking pan; line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together granulated sugar, cocoa, brown sugar, coffee, and kosher salt. Gradually add melted butter, whisking just until combined. (Mixture will be thick.) Whisk in Kahlúa and vanilla. Add eggs, one at a time, whisking well after each addition. Fold in flour just until combined. Spread batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out with just a few moist crumbs, 25 to 30 minutes. Let cool completely in pan.
  4. Spread Coffee Biscoff Buttercream onto cooled brownie. Freeze until set, about 15 minutes. Remove from freezer, and let stand at room temperature for 15 minutes.
  5. Pour Kahlúa Coffee Ganache over Coffee Biscoff Buttercream; smooth and swirl into an even layer. Garnish with crushed cookies and sea salt, if desired. Freeze until layers are firm, 45 to 60 minutes.
  6. Using excess parchment as handles, remove from pan. Trim about ⅛ inch off edges with a hot, dry knife for a cleaner look, if desired. Cut into 9 brownies.

Coffee Biscoff Buttercream

Makes 1¼ cups
  • 1 tablespoon (6 grams) dark-roast instant coffee granules
  • 1 teaspoon (5 grams) water
  • ½ cup (113 grams) unsalted butter, softened
  • 1⅓ cups (160 grams) confectioners’ sugar
  • 1¼ teaspoons (5 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (25 grams) finely crushed Biscoff cookies (about 4 cookies)

  1. In a small bowl, stir together coffee and 1 teaspoon (5 grams) water until granules are dissolved.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 30 seconds to 1 minute. Scrape sides of bowl. Add coffee mixture, confectioners’ sugar, vanilla, and salt; beat until smooth. Fold in crushed cookies. Use immediately.

Kahlúa Coffee Ganache

Makes about ½ cup
  • 2 tablespoons (30 grams) heavy whipping cream
  • 1 tablespoon (6 grams) dark-roast instant coffee granules
  • ⅔ cup (113 grams) chopped 64% cacao semisweet chocolate baking bars*
  • 1 tablespoon (14 grams) unsalted butter
  • 1 tablespoon (15 grams) Kahlúa

  1. In the top of a double boiler, stir together cream and coffee until granules are mostly dissolved. Add chocolate and butter. Cook over simmering water, stirring frequently, until mixture is melted and well combined, 3 to 5 minutes. Remove from heat; whisk in Kahlúa. Use immediately.

*We used Guittard 64% Cacao Semisweet Chocolate Baking Bars


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