So I have had a bottle of Kahlua sitting in the fridge leftover from making white russians on Christmas. I’ve been wanting to use it some type of brownie, because let’s be real- kahlua and chocolate sounds like a match made in heaven…Well at least it does to me!
I was in charge of bringing the dessert for Easter dinner, and had a really hard time deciding what to make. Well for whatever reason I decided that was the perfect occasion to try out a brownie made with kahlua. I immediately knew which of my brownie recipes I wanted to use as the base, but I felt it needed something to cut the richness of the kahlua-spiked fudgy brownie batter. So I decided on a cheesecake-like batter made with cream cheese and greek yogurt.
Kahlua Cream Cheese Swirl Brownies
- 1 2/3 C. sugar
- 3/4 C. cocoa powder
- 3/4 C. butter
- 2 Tbs. water
- 2 eggs
- 1/4 C. Kahlua
- 1 1/3 C. flour
- 1/2 C. chocolate chips
For the Cheesecake batter:
- 4 oz. cream cheese (I used fat-free)
- 1/2 C. plain greek yogurt
- 1 egg
- 1 Tbs. kahlua
- 2 Tbs. white sugar
- 1 C. chocolate chips
- Preheat oven to 350. Grease a 9×13 pan
- Melt butter in microwave. Stir in cocoa powder and water.
- Whisk in eggs, sugar and kahlua
- Slowly add flour followed by chocolate chips
- Once mixed pour into pan and set aside.
- In a bowl beat all ingredients (except chips)on medium speed until completely smooth.
- Stir in chocolate chips
- Drop cheesecake batter by the spoonful on top of brownie batter and swirl with a knife.
- Bake for 22-25 minutes
- Let cool and cut into squares!
Not a fan of kahlua? You can try out my other Cheesecake Brownie recipe HERE.
Have a great Tuesday! I will leave you with this…