These Kahlua Peppermint Mocha brownies are a chocolate lovers dream come true. Wonderfully moist in the middle, with a delicate “crust” on top.
As the cold nights add up, I find myself in the kitchen baking more and more.
When you have a big family that loves sweet treats, you never really feel like you keep goodies coming because someone is always eating the last one.
Then someone else is disappointed because they wanted that piece of pie, brownie or whatever delicious concoction was sitting there for the taking.
These Kahlua Peppermint Mocha Brownies are one of these items that go fast in my house.
Kahlúa lends a wonderfully interesting and flavorful kick to all sorts of traditional recipes, cookies, cakes, even BBQ!
I make these brownies and we keep them on hand at holiday time.
I used to make them with regular Kahlúa but now I enjoy making them with all the many flavors that Kahlúa has to offer.
This means you can switch up these spiked Peppermint Mocha Brownies and make them any flavor you choose.
If you cannot find Kahlúa Peppermint Mocha, simply substitute another flavor of Kahlúa!
It’s that easy!
Kahlua Peppermint Mocha Brownies make a perfect gift idea and can be kept on hand for future unexpected gifts or even the drop in house guest.
Kahlua Peppermint Mocha Brownies
Sprinkle crushed candy cane on top if you’d like. It actually looks really pretty that way.
Recipe for Kahlua Peppermint Mocha Brownies
Kahlua Peppermint Mocha Brownies
Ingredients
- ¾ cup butter softened
- 1 cup granulated sugar
- 2 eggs
- ¾ cups dark cocoa
- ½ teaspoons salt
- ½ teaspoons baking powder
- 2 Tablespoons Kahlúa Peppermint Mocha you can use basic coffee liqueur and add a couple drops of peppermint extract
- ¾ cups all purpose flour
Instructions
- Preheat the oven to 350 degrees and lightly grease your baking pan.
- Melt the butter in a pan over low heat.
- Remove from heat and add sugar, stirring to combine.
- Return the butter/sugar combo to the stove on low heat for about a minute or so, or until it's hot but not quite boiling. Remove from heat again.
- In a small bowl, beat the eggs for about a minute or so. Set aside.
- Add the cocoa, salt, baking powder and Kahlúa Peppermint Mocha to the butter sugar mixture. Beat until smooth. Add the eggs and beat well.
- Add the flour a little at a time, mixing well between each edition.
- Pour the batter into the prepared baking pan and bake at 350 degrees for about 25-35 minutes, or until a toothpick comes out clean.
- Allow the brownies to cool before cutting.
