Caramel Kahlua Brownies
Moist chocolate brownies infused with the irresistible flavors of caramel and Kahlua. A match made in heaven! In this Caramel Kahlua Brownies recipe, we’re bringing together the richness of chocolate, the lusciousness of caramel, and the subtle kick of Kahlua.
Get ready to embark on a baking adventure as we guide you step by step through creating these decadent brownies. Whether you’re a baking enthusiast or simply a lover of all things sweet, this recipe is sure to become a favorite in your repertoire.
Table of Contents
Mouthwatering Caramel Kahlua Brownies
If you have seen my Snicker bars chunks cheesecake you might notice I love caramel. Today I brought a delicious and mouthwatering recipe for you with some delicious caramel in it.
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These Caramel Kahlua Brownies are made with a secret ingredient that adds a delightful twist.
Can you guess what it is?
Caramel candy bars! Yes, you heard it right. We’re taking these heavenly brownies to a whole new level by incorporating gooey, chewy caramel goodness. Prepare to have your sweet tooth satisfied and your dessert dreams come true.
Now, imagine sinking your teeth into a moist, fudgy brownie that’s oozing with rivers of velvety caramel. With every bite, you’ll experience a delightful dance of flavors—rich chocolate, hints of coffee-infused Kahlua, and the addictive sweetness of caramel.
It’s like a party in your mouth, where chocolate and caramel are the life of the party and everyone is invited to join the delicious festivities.
These brownies are the ultimate crowd-pleaser, whether you’re sharing them with friends, and family, or simply savoring them all to yourself (no judgment here!).
So, if you’re ready to join in on a mouthwatering adventure, grab your apron and let’s dive into the world of Caramel Kahlua Brownies with caramel candy bars. Trust me, it’s a dessert journey you won’t want to miss!
I hope you enjoy it as much as my family did LOL. It was really yummy!
What is Kahlua?
Kahlua is a popular coffee liqueur that originated in Mexico. It is made from a combination of rum, Arabica coffee beans, sugar, and vanilla.
The rich and smooth flavor of Kahlua provides a delicious coffee and caramel taste, making it a versatile ingredient in various cocktails and desserts.
It adds a delightful depth and subtle kick of flavor to any recipe it’s used in. Whether enjoyed on its own or incorporated into different culinary creations, Kahlua is loved by coffee and cocktail enthusiasts alike.
How to Make Caramel Kahlua Brownies
Ingredients:
- Butter
- Semi-sweet chocolate chips
- Caster sugar
- Eggs
- All-purpose flour
- Baking Soda
- Cocoa powder
- Vanilla extract.
- Kahlua
- Cadbury Cara milk Chocolate {or any other chocolate filled with caramel}
Tools:
- Whisk
- Rubber Spatula
- 9×9 Baking pan
Directions:
1. Preheat the oven to 350ºF/180ºC.
2. In a microwave-safe medium bowl melt the butter and the chocolate chips. I set it up for 2 min checking it every 30 sec. When it’s done mix well and let it cool.
3. In a small bowl mix the flour, cocoa powder and bicarbonate soda.
4. When the butter mixture is cool, stir in the sugar and then incorporate the eggs one at a time mixing well.
5. Then add Kahlua and Vanilla. Beat well.
6. Stir in the flour mixture beating vigorously until it’s well incorporated.
7. Spread half of the mixture into the baking pan – I lined the base with baking paper to make it easier to lift it up and transfer it to a cooling rack.
8. Spread the cara milk chocolate bar pieces all over the brownie mixture and then cover with the other half of the batter.
9. Bake for about 25-30 minutes rotating the pan halfway through baking.
10. Once done, leave it in the pan for about 5 minutes and then transfer it to a cooling rack.
11. If desired, sprinkle with sifted icing sugar before cutting.
12. Serve warm and enjoy!
Baking tips
- Before adding caramel to the brownie batter, chill the caramel candy bars in the refrigerator. Cold caramel is easier to chop and incorporate into the batter, preventing it from melting too quickly during baking and creating pockets of gooey caramel goodness.
- If you prefer your brownies to have a chewier texture, reduce the baking time by a couple of minutes. Keep an eye on them, and once the edges are set and the center is slightly jiggly, it’s time to take them out of the oven. They’ll continue to set as they cool, resulting in perfectly chewy brownies.
- o take the presentation of your Caramel Kahlua Brownies to the next level, drizzle some extra caramel sauce on top after they have cooled. This not only adds a touch of elegance but also intensifies the caramel flavor. You can also sprinkle a pinch of sea salt on the caramel for a delightful salty-sweet contrast.
- To make the brownies easier to remove from the pan and cut into neat squares, line your baking pan with parchment paper. Leave some overhang on the sides, so you can easily lift the entire batch of brownies out of the pan once they’re cooled.
Leftovers, String, and Freezing
To keep your brownies fresh, store them in an airtight container at room temperature for up to 3-4 days. If you live in a warmer climate or during the summer months, it’s best to store them in the refrigerator to prevent the caramel from becoming too soft.
These Brownies freeze wonderfully. Once completely cooled, wrap them tightly in plastic wrap or store them in an airtight container. They can be stored in the freezer for up to a few months. Just thaw them in the fridge and before serving pop them in the microwave for a quick indulgence.
Frequently Asked Questions
Absolutely! While using caramel candy bars adds a unique texture, store-bought caramel sauce works just as well. Simply drizzle it over the brownie batter and swirl it gently for that luscious caramel flavor.
Of course! If you prefer a non-alcoholic version or don’t have Kahlua on hand, feel free to leave it out. The brownies will still be deliciously chocolatey, and you can enjoy them without the coffee-infused twist. Or you can substitute it with an equal amount of strong brewed coffee. It will still add a lovely hint of coffee flavor to your brownies.
Definitely! Adding chopped nuts like walnuts or pecans can provide a delightful crunch to complement the gooey caramel. You can also experiment with other mix-ins like chocolate chips or shredded coconut to personalize your brownies.
Baking times may vary, but a good starting point is around 25-30 minutes at the recommended temperature stated in the recipe. Remember to check for doneness by inserting a toothpick into the center—when it comes out with a few moist crumbs, your brownies are ready to be taken out of the oven.
Gooey centers can happen if the brownies are underbaked. Make sure to test for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs, but not raw batter. If needed, bake the brownies for a few more minutes until they are set but still fudgy.
More Delicious Dessert Recipes to Try
If you like this Caramel Kahlua Brownies recipe, you might also love these other delicious dessert recipes too:
Other delicious Kahlua recipes from my favorite bloggers:
- Kahlúa cocktail by Edible Times.
- Kahlua Mess by Love Foodies.
- Kahlua Cheesecake Balls by Bake, Play, Smile.
🥣 Recipe
Caramel Kahlua Brownies
Equipment
- Whisk
- Rubber spatula
- 9×9 Baking pan
Ingredients
- 150 g unsalted butter chopped
- 200 g semi-sweet chocolate chips
- 1/2 cup Caster sugar
- 2 eggs
- 1 1/4 cups all purpose flour
- 2 tsp bicarbonate soda
- 2 tbsp cocoa powder
- 2 tsp vanilla essence or extract.
- 1/8 cup Kahlua
- 4 bars of Cadbury Caramilk Chocolate or any other of your choice
Instructions
- Preheat the oven to 350ºF/180ºC.
- In a microwave-safe medium bowl melt the butter and the chocolate chips. I set it up for 2 min checking it every 30 sec. When it’s done mix well and let it cool.
- In a small bowl mix the flour, cocoa powder and bicarbonate soda.
- When the butter mixture is cool, stir in the sugar and then incorporate the eggs one at a time mixing well.
- Then add Kahlua and Vanilla. Beat well.
- Stir in the flour mixture beating vigorously until it’s well incorporated.
- Spread half of the mixture into the baking pan – I lined the base with baking paper to make it easier to lift it up and transfer it to a cooling rack.
- Spread the caramilk chocolate bar pieces all over the brownie mixture and then cover with the other half of the batter.
- Bake for about 25-30 minutes rotating the pan halfway through baking.
- Once done, leave it in the pan for about 5 minutes and then transfer it to a cooling rack.
- If desired, sprinkle with sifted icing sugar before cutting.
- Serve warm and enjoy!
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