Espresso Brownie Cake With Kahlua Icing Recipe

Name: Espresso Brownie Cake With Kahlua Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, cut into small pieces; 3 ounces unsweetened chocolate (use a good-quality chocolate for this); 3/4 cup sugar; 3 tablespoons instant espresso powder (or use instant coffee granules); 2 large eggs; 2 teaspoons vanilla; 1/2 cup flour; ICING; 1/4 cup butter, softened; 1 tablespoon espresso powder; 1 1/4 cups powdered sugar; 2 -3 tablespoons Kahlua (or use any kind of chocolate-flavor liqueur); 1/2 cup semi-sweet chocolate chips

Servings: persons

1/2 cup butter, cut into small pieces
3 ounces unsweetened chocolate (use a good-quality chocolate for this)
3/4 cup sugar
3 tablespoons instant espresso powder (or use instant coffee granules)
2 large eggs
2 teaspoons vanilla
1/2 cup flour
ICING
1/4 cup butter, softened
1 tablespoon espresso powder
1 1/4 cups powdered sugar
2 -3 tablespoons Kahlua (or use any kind of chocolate-flavor liqueur)
1/2 cup semi-sweet chocolate chips

1
Set oven to 350 degrees (set oven rack to second-lowest position).
2
Lightly butter an 8 or 9-inch cake pan with a removeable bottom.
3
For the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
4
Remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
5
Stir in the flour just until incorporated using a wooden spoon.
6
Pour the batter into the prepared baking pan.
7
Bake for about 20-25 minutes, or until the center springs back when gently pressed.
8
Let cool completely in the pan for 1 hour.
9
For the icing; in a bowl combine 1/4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar; using an electric mixer on medium speed, beat mixture until smooth and fluffy (adding in 1 tablespoon more of liqueur if necessary to make a smooth spreadable mixture).
10
Spread evenly over the top of the cooled cake.
11
Melt the chocolate chips in the microwave, then drizzle on top of the icing.
12
Chill the cake until the icing is firm (about 45 minutes).
13
Just before serving remove the pan rim.
14
Cut the cake into wedges.

961

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter, cut into small pieces, 3 ounces unsweetened chocolate (use a good-quality chocolate for this), 3/4 cup sugar, 3 tablespoons instant espresso powder (or use instant coffee granules), and more.

Yes, Espresso Brownie Cake With Kahlua Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Espresso Brownie Cake With Kahlua Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions