Skip to main content
You NEED to make these Mocha Kahlua Brownies
Email share
Chocolate Brownie with Kahlua Frosting
Via St. Louis Pastry Chef and Baker Helen Fletcher

This recipe is an excerpt from Helen Fletcher's new book Craving Cookies. The Quintessential American Cookie Book.

"These brownies were one of our bestsellers at the bakery. They are amazingly easy, and I could eat the frosting by the spoonful (and often did). We trimmed the edges before we cut them, and my staff and I would devour them."


Mocha Kahlua Brownies

6 tablespoons unsalted butter (90 grams, 3 ounces, or 3/4 stick)

9 ounces semisweet chocolate (255 grams)

5 large eggs 

2 1/4 cups granulated sugar (450 grams or 1 pound)

1 1/2 tablespoons warm water

1 1/2 tablespoons instant coffee

1 1/4 cup all-purpose flour (175 grams or 6 ounces)

  1. Preheat the oven to 350°F / 175°C. Line the bottom of a 9x13x2 inch pan or a quarter sheet pan with parchment paper. Spray with a non-stick baking release. Set aside.
  2. Melt the butter and chocolate over a double broiler or in the microwave at half power.  Whisk to combine and smooth.
  3. Place the eggs and sugar in the bowl of a mixer, and mix on low speed until well combined.
  4. In a small bowl, dissolve the coffee in the water. Add to the sugar mixture, mixing on low  speed until completely incorporated. Scrape the sides and bottom of the bowl well and add the melted chocolate. Mix well on low. Finally, add the flour on low speed. Scrape the sides and bottom of the bowl, and mix again.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes until a cake tester comes out with moist crumbs. Cool completely.


Mocha Kahlua Frosting

3 ounces semisweet chocolate (85 grams)

1/2 cup unsalted butter, softened (114 grams, 4 ounces, or 1 stick)

1 1/4 cups sifted powdered sugar (160 grams or 5 2/3 ounces)

1 tablespoons Kahlua liqueur

1/4 cup clear corn syrup

  1. Melt the chocolate and set aside to cool to room temperature.
  2. Combine the remaining ingredients in a mixing bowl. Beat to mix well. Add the melted chocolate and beat until very light in color and the volume has increased.
  3. Release the brownie base from the pan by turning it upside down onto a cake board. Remove the parchment paper. Keeping them bottom side up, spread the frosting on the brownies and refrigerate until firm. Cut 3 across 5 down with a hot dry knife.


Yield: 15 brownies 

Storage: Keep for days in a covered container at room temperature. These may also be frozen well-wrapped for months. Thaw on a rack at room temperature.