These Kahlúa brownies with cinnamon will become a new favorite with their irresistible flavor combination and rich texture.

I’m in love with these Kahlúa brownies. They are super fudgy and super delicious. 

Made from scratch Kahlúa brownies with cinnamon are so flavorful. The combination of Kahlúa and cinnamon might sound strange but it works so well. It reminds me a bit of Mexican hot chocolate, with the flavors of chocolate, cinnamon, and vanilla. I love this flourless Mexican hot chocolate cake and these Mexican chocolate shortbread cookies. So yummy! 

For those of you not familiar with Kahlúa, it’s a coffee-flavored liqueur from Mexico. The drink contains rum, sugar, vanilla bean, and arabica coffee. You can usually find it in your grocery store.

By the way, as this post goes live, I am starting a 3-day juice cleanse. Yeah. Good thinking there, Rachel.

These brownies would be so perfect with a dollop of whipped cream. Or even better, Kahlúa-spiked whipped cream.

Or Kahlúa-spiked buttercream frosting. Or my good-on-everything chocolate cream cheese frosting

Or for a scrumptious dessert, top the brownies with ice cream and hot fudge. Mocha hot fudge!

Make yourself a cup of coffee and enjoy!

Actually, if we’re being honest here, I thought about drizzling more Kahlúa over these brownies while they were still hot. Someone want to try that for me and get back to me on the results?

Kahlúa Brownies with Cinnamon

Kahlúa Brownies with Cinnamon

Yield: 16 brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These Kahlúa brownies with cinnamon will become a new favorite with their irresistible flavor combination and rich texture.

Ingredients

  • 1/2 cup semi-sweet chocolate chips, divided
  • 1/4 cup unsalted butter
  • 1/4 cup Kahlúa
  • 2 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 cup cocoa
  • 1 tablespoon espresso powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup plus a tablespoon packed light brown sugar
  • 1 teaspoon granulated or sanding sugar for sprinkling on top, if desired

Instructions

  1. Preheat oven to 350°F. Coat a 8″ square pan with cooking spray.
  2. Combine 1/4 cup chocolate chips with butter in a small saucepan and heat over low heat until melted, stirring frequently. Remove from heat and stir in Kahlúa and vanilla extract.
  3. In a small bowl, combine dry ingredients (flour, baking powder, cocoa, espresso powder, cinnamon, salt). In a separate large bowl, whisk together brown sugar and egg. Add chocolate mixture, while continuing to whisk, and beat until smooth. Stir in dry ingredients just until combined and moistened. Fold in 1/4 cup of chocolate chips.
  4. Coat a 8″ square pan with cooking spray. Pour batter into pan and bake for 25 minutes or until a toothpick comes out clean.
  5. Remove from oven and immediately sprinkle with 1 teaspoon granulated sugar (optional, but it is so pretty!).
  6. Cut into 16 servings. Or 4. Whatever. I won’t judge.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 64mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 2g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Verdict: I could easily eat a whole pan. You think they are just a normal brownie but they. are. so. good. The cinnamon and the Kahlua, well, it just works.
Husband’s take: If I’m putting a brownie in front of him, you probably won’t hear too many complaints.
Changes I would make: Nada!
Difficulty: Easy!

Do me a favor folks: Make these brownies, cut them into four pieces and eat…four. Do it for me. Sitting here drinking my juice and drooling over these brownies.