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Decadent Espresso Brownie Cake Recipe with Easy Kahlúa Buttercream Frosting

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A rich and fudgy espresso brownie cake infused with bold espresso flavor and topped with a smooth, boozy Kahlúa buttercream frosting. Perfect for gatherings or a special weeknight treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted and slightly cooled
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons espresso powder
  • 1 cup (125g) all-purpose flour, sifted
  • 3/4 cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1/2 teaspoon salt
  • 1/2 cup (90g) dark chocolate chips (optional)
  • 1/2 cup (113g) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted (for frosting)
  • 3 tablespoons Kahlúa coffee liqueur
  • 1–2 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together melted butter and granulated sugar until combined but not grainy, about 1-2 minutes.
  3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and espresso powder, ensuring espresso dissolves fully.
  4. In a separate bowl, sift together flour, cocoa powder, and salt.
  5. Gently fold dry ingredients into wet mixture using a spatula, being careful not to overmix. Fold in chocolate chips if using.
  6. Pour batter evenly into prepared pan and smooth the top with a spatula.
  7. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs but no wet batter. Edges will pull away slightly.
  8. Cool the brownie cake completely in the pan on a wire rack for at least 30 minutes.
  9. To make the Kahlúa buttercream, beat softened butter in a medium bowl until creamy, about 2 minutes.
  10. Gradually add sifted powdered sugar, mixing on low speed to avoid sugar clouds.
  11. Add Kahlúa, vanilla extract, and 1 tablespoon heavy cream. Beat on medium-high until light and fluffy. Add more cream if frosting is too thick.
  12. Spread buttercream evenly over cooled brownie cake using a spatula. Swirl gently for a rustic look.
  13. Refrigerate for 20 minutes to set the buttercream if desired.
  14. Slice into squares and serve with hot espresso or coffee.

Notes

Dissolve espresso powder in a tablespoon of hot water before adding to batter to avoid clumps. Do not overbake to keep cake fudgy. Cool cake completely before frosting to prevent melting. For dairy-free, substitute coconut cream and plant-based butter. Can omit Kahlúa and replace with coffee for non-alcoholic version.

Nutrition

Keywords: espresso brownie cake, Kahlúa buttercream, chocolate dessert, fudgy brownie, coffee flavored cake, easy dessert, boozy frosting

Find it online: https://lirafood.com/decadent-espresso-brownie-cake-recipe-with-easy-kahl-u-a-buttercream-frosting/