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White Russian brownie recipe

White Russian brownie recipe

11 ratings

These boozy White Russian brownie packs a punch as it's loaded with coffee liqueur and vodka. Filled with crunchy hazelnuts and dark chocolate chips these cocktail-infused bakes are not your everyday gooey brownies. See method

  • Serves 16-20
  • 10 mins to prepare and 30 mins to cook
  • 367 calories / serving
  • Vegetarian


For the brownie

  • 250g (8oz) butter
  • 350g (12oz) dark chocolate chips
  • 325g self-raising flour
  • ½ tsp baking powder
  • 100g (3 1/2 oz) toasted hazelnuts
  • 325g (11 oz) light muscovado sugar
  • 2 large eggs
  • 60ml (2fl oz) Kahlúa or coffee flavoured liqueur
  • 60ml (2fl oz) vodka

To serve

  • 3 tbsp Kahlúa
  • 3 tbsp vodka
  • cocoa powder, to dust
  • whipped cream
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    10g 48%
  • Sugars

    30g 33%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 42.3g Protein 4.1g Fibre 1.8g


  1. Preheat oven to gas 4, 180°C, fan 160°C.
  2. Grease and line a 9x9 inch (23x23cm) tin with greaseproof paper.
  3. Set a heatproof bowl over a pan of simmering water. Add the butter and chocolate to the bowl and stir until both are melted. Stir well, remove from heat and allow to cool. Sift the flour, baking powder and salt into a large mixing bowl and add the hazelnuts.
  4. Using an electric whisk, beat the eggs and muscovado sugar until light and creamy. Add the Kahlúa, vodka and chocolate mixture and beat well. Mix in the dry ingredients and fold until just combined. Pour the mixture into the prepared tin and bake for 30 minutes. Test by inserting a cocktail stick into the middle. Don’t worry if there is a little wet mixture on the stick, it will firm up as it cools.
  5. Brush the top of the brownies with the extra Kahlúa and vodka while the brownies are still warm, so the alcohol soaks in well. Cut into squares to serve and dust with a little cocoa powder. Serve with a dollop of whipped cream and a shot of espresso coffee, if you like.

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