This can't be wrong.

Ladies (and gents)...
Kahlua Cheesecake Brownies
When you combine butter, sugar, chocolate, cream cheese, and Kahlua, the result just CANNOT be wrong.  It cannot.

Kahlua Cheesecake Brownies

Kahlua Cheesecake Brownies.  They'll make you want to burn your bikini.  They're worth every dimple of cellulite.  The thought of them waiting for you at home will get you through that torturous Pure Barre class or 5-mile run.  (Or, the thought of them will make you skip your workout, grab a brownie, and curl up with a good book.  Whatever.)

Kahlua Cheesecake Brownies
Thick, rich, decadent, fudgy, creamy...these brownies are not overwhelmed by Kahlua like some rum cakes that will have you 3 sheets to the wind with one bite.  The hint of Kahlua is in both the brownies and the cheesecake layers giving the brownies a little something special without an alcohol taste.

Are you sold, yet?

Kahlua Cheesecake Brownies

for the brownies:
1 cup (4 half-sticks, or 2 full sticks) unsalted butter
2  & 1/4 cups granulated sugar
1 & 1/2 cups Dutch-process cocoa
1 teaspoon espresso powder
1 TBSP Kahlua
1 teaspoon baking powder
1 teaspoon kosher salt
4 eggs
1 & 1/4 cups unbleached, all-purpose flour
6 ounces chocolate chunks

for the cheesecake layer:
2 (8 oz.) packages full-fat cream cheese, room temperature
3/4 cup granulated sugar
1 TBSP Kahlua
3 TBSP full-fat sour cream
2 eggs

Preheat oven to 350.   Grease a 9X13" pan.

Melt the butter in a medium saucepan over low heat.  Once melted, stir in the sugar.  Stir the sugar and butter while gently heating until the mixture is warm to the touch (but not boiling).  Remove the pan from the heat.

Stir in the cocoa, espresso powder, Kahlua, salt, baking powder, and vanilla.  Whisk in the eggs until incorporated.

Stir in the flour.

Let the mixture cool for a bit, then fold in the chocolate chunks.

Make the cheesecake layer:  Beat the cream cheese until smooth.  Add in the sugar and beat well.  Beat in the Kahlua.  Add the sour cream and eggs, beating until smooth, scraping down the sides and bottom of the bowl as necessary.

Pour 3/4 of the brownie batter into the prepared pan and smooth.  Pour the cheesecake layer over the top, smoothing with an offset spatula.  Spoon the remaining brownie batter on top.  Drag a table knife through the top, swirling the top brownie and cheesecake layers.

Bake for 35 minutes, or until the cheesecake layer is set.  Cool completely in the pan on a wire cooling rack.  Refrigerate for at least an hour before serving.  (A bench scraper is a great tool for cutting these.)

*base recipe adapted from King Arthur Flour Cookie Companion*

Kahlua Cheesecake Brownies
See?  I told you these can't be wrong.



  1. Get that bonfire ready, ready to burn that bikini! Brilliant brownie ideas lately!

  2. Oooh what a fantastic combination! Can't wait to make these!

  3. Ohhh my goodness, I probably wouldn't even make it to the baking stage, because I'd be eating that brownie batter with a spoon. These look SO decadent!

  4. I could not love these more. Unless I had my own pan of them to devour, of course. Pinning!

  5. Bridget! You shouldn't have! (Because now I NEED to make these. I burned my bikini looooong ago!)

  6. Such a great post! Too funny! Love the pure barre reference - I should have been envisioning these this morning - maybe that would have helped!!

  7. Fantastic recipe. I can't wait to try these delicious looking brownies!! Off to pin them!

  8. These look so yum! A treat like this is necessary after running in TX heat :)

  9. When I saw the 8 half-sticks of butter, I was like whoa! Maybe this is a little wrong, but you only use 4. Nothing wrong about butter + kahlua + chocolate!


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