Kahlua Coconut Brownies

If you are looking for easy chocolate dessert ideas, these are really the best brownies. Boozy rum, rich chocolatey coffee, and chewy coconut flavor these mouthwatering bars.

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Why you’ll love Kahlua coconut brownies

If you are looking for easy chocolate dessert ideas, these are really the best brownies. Boozy rum, rich chocolatey coffee, and chewy coconut flavor these mouthwatering bars.

Recipe Tips for the best Kahlua coconut brownies

• Sift the cocoa powder for an easier time mixing it in and a smoother batter.

• Careful not to over bake them. The key to a soft and chewy bar is to pull them out of the oven as soon as they puff up in the center and turn light golden brown around the edges. I can be difficult to tell when a brownie is done because they are already dark in color. If you insert a toothpick into the center and it comes out relatively clear, and the top appears to be crusted, they are done. It makes a HUGE difference in the texture of your bar, and I think it also makes them last a little longer too!

Recipe Variations

To make these kid friendly, substitute the kahlua for espresso or coffee concentrate at a 1:1 swap.

You can also leave out the coconut if you are not a fan of it, they will taste just as good!

FAQ

• What makes a chewy brownie?

  In short, adding less flour to the fat and sugar ratio. Where a cake recipe might call for over two cups of flour and a half cup of butter to make the cake fluffy and airy, brownies call for 1 cup of flour and ½ cup of butter to make the brownie dense and chewy.

• How are brownies different from blondies?

  Brownies are very similar to blondies except there is no cocoa powder added to blondies, where that is the main flavor ingredient in brownies.

• Can I freeze baked brownies?

  Absolutely! Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

• Can I cut back on the sugar in brownies?

  Yes, you can reduce the sugar to about 25% (so instead of adding 1 cup to this recipe, you will add ¾ cup) without affecting the texture. If you are looking to significantly reduce the sugar, I would recommend trying a cookie bar recipe instead, which I have developed to accommodate a lower amount of sugar.

  Check these out:

  Double Chocolate Cookie Bars

  Chocolate Chip Cookie Bars

  Mexican Hot Chocolate Cookie Bars

Helpful Kitchen Tools

• Spatula

• Stand mixer or hand mixer

• parchment paper

• 8 x 8 inch baking dish

• mesh strainer

Ingredients

• 1 cup granulated sugar

• ½ cup unsalted butter, melted   

• 2 large eggs

• 1 tsp vanilla extract

• 3 tablespoons kahlua

• ¾ cup unsweetened cocoa powder

• ½ cup all purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsweetened coconut flakes, plus some for sprinkling on top

• ½ cup semi-sweet chocolate chips, plus some for sprinkling on top
  

How to make Kahlua coconut brownies

Prep

• Melt the butter and allow it to cool slightly.

• Preheat oven to 350℉. Line an 8 x 8 baking dish with parchment paper.

Make the dough

• In a large bowl add granulated sugar, baking powder, baking soda, and salt and mix until well combined.

• Mix in the melted butter, scraping down the sides of the bowl.

• Mix in egg, vanilla, and kahlua and scrape down the sides of the bowl.

• Use a mesh strainer to add the unsweetened cocoa powder to the bowl and mix well, scraping down the sides of the bowl. 

• Add flour and mix until well combined, scraping down the sides of the bowl.

• Add the coconut and chocolate chips and mix until evenly distributed.

• Pour the mixture into the parchment lined pan and spread it evenly to each corner.

Bake

• Bake for 25 - 30 minutes, or until the edges become lightly golden brown and the middle puffs up slightly.

• Let cool and set in the pan for about 1 hour or until completely cooled. 

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How to Store

Store Kahlua coconut brownies at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.

You can also freeze Kahlua coconut brownies easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

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You might also like →

• Lemon Sugar Cookie Bars

• Chocolate Chip Cookie Bars

• Cookies ‘n Cream Cookie Bars

• Snickerdoodle Cookie Bars

• Iced Oatmeal Cookie Bars

• Peanut Butter Chocolate Chip Cookie Bars

• Cowboy Cookie Bars

• White Chocolate Macadamia Nut Cookie Bars

boozy brownies, boozy desserts, coconut desserts, chocolate desserts, kahlua desserts, coffee desserts, the best chocolate brownies, easy baking ideas,

dessert, bars, brownies

american

Servings: 16

Author: Jessie Cagliero

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Kahlua Coconut Brownies

If you are looking for easy chocolate dessert ideas, these are really the best brownies. Boozy rum, rich chocolatey coffee, and chewy coconut flavor these mouthwatering bars.

Prep time: 30 minutesCook time: 25 minutesTotal time: 55 minutes

Cook modePrevent screen from turning off

Ingredients

• 1 cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 3 tablespoons kahlua
• ¾ cup unsweetened cocoa powder
• ½ cup all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened coconut flakes, plus some for sprinkling on top
• ½ cup semi-sweet chocolate chips, plus some for sprinkling on top

Directions

1. Melt the butter and allow it to cool slightly.
2. Preheat oven to 350℉. Line an 8 x 8 baking dish with parchment paper.
3. In a large bowl add granulated sugar, baking powder, baking soda, and salt and mix until well combined.
4. Mix in the melted butter, scraping down the sides of the bowl.
5. Mix in egg, vanilla, and kahlua and scrape down the sides of the bowl.
6. Use a mesh strainer to add the unsweetened cocoa powder to the bowl and mix well, scraping down the sides of the bowl.
7. Add flour and mix until well combined, scraping down the sides of the bowl.
8. Add the coconut and chocolate chips and mix until evenly distributed.
9. Pour the mixture into the parchment lined pan and spread it evenly to each corner.
10. Bake for 25 - 30 minutes, or until the edges become lightly golden brown and the middle puffs up slightly.
11. Let cool and set in the pan for about 1 hour or until completely cooled.

Nutrition Facts

Calories

191

Fat

11 g

Sat. Fat

7 g

Carbs

23 g

Fiber

2 g

Net carbs

20 g

Sugar

16 g

Protein

3 g

Sodium

92 mg

Cholesterol

39 mg

*Nutrition is auto-calculated by recipes generator.

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