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–+ servings
Tia Maria Brownies
Tia Maria Brownies are a rich and indulgent dessert infused with the deep, coffee-flavored notes of the Tia Maria liqueur. This vintage-style recipe balances melted chocolate, instant coffee, and toasted pecans for a bold, satisfying bite. The brownies are topped with a luscious buttercream-style icing that also carries the signature liqueur and coffee flavor, making them a standout treat for special occasions or dessert tables. Variations suggest swapping in Kahlúa or using different nut and liqueur combinations, giving this treat a versatile and personalized flair.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling and Frosting 30 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Servings 30 squares
Calories 245 kcal

Ingredients
  

Brownies

  • 1 cup pecans (coarsely chopped )
  • 2 tsp Tia Maria
  • 4 eggs
  • 2 cups sugar
  • 2 sticks butter (melted)
  • ⅓ cup Tia Maria (+ 2 tbsp )
  • 1 tsp instant coffee (dissolved in 1 tbsp hot water)
  • 4 sq unsweetened chocolate (melted and cooled)
  • 2¼ cups flour
  • ¼ tsp salt

Icing

  • 4 tbsp butter (soft )
  • 2½ tbsp Tia Maria
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee (dissolved in 1 tbsp hot water)
  • 2 cups confectioners’ sugar (sifted)

Instructions
 

Step 1: Prep Nuts and Liqueur

  • Toss together chopped pecans and 2 tsp Tia Maria. Set aside.

Step 2: Beat Eggs and Sugar

  • In a large bowl, beat eggs until light and fluffy.
  • Add sugar and beat until well combined.

Step 3: Mix Wet Ingredients

  • Stir in melted butter, Tia Maria, dissolved coffee, and melted chocolate.
  • Mix well.

Step 4: Add Nuts

  • Stir in the soaked pecans.

Step 5: Add Dry Ingredients

  • Stir in flour and salt until just combined.

Step 6: Bake

  • Pour batter into a greased and floured 9x13-inch pan.
  • Bake at 350°F for 25 minutes or until a toothpick comes out clean.
  • Let cool completely before frosting.

Step 7: Make Icing

  • In a bowl, combine soft butter, Tia Maria, vanilla, dissolved coffee, and confectioners’ sugar.
  • Stir until smooth. Add milk a little at a time if icing is too thick.

Step 8: Frost and Serve

  • Spread icing over cooled brownies. Cut into 30 squares and serve.

Tips

  • Substitute Kahlúa for Tia Maria as suggested on the card
  • Use walnuts instead of pecans for a deeper nut flavor
  • Try Amaretto with almonds for a different liqueur profile
  • Slightly underbake for extra fudgy brownies
  • Chill brownies before slicing for cleaner squares
  • Double the icing for a thicker coffee frosting layer
  • Sprinkle chopped nuts on top of the icing for texture
  • Add a pinch of cinnamon to enhance the coffee notes

Nutrition

Calories: 245kcalCarbohydrates: 33gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 22mgSodium: 27mgPotassium: 34mgFiber: 1gSugar: 17gVitamin A: 34IUVitamin C: 0.5mgCalcium: 24mgIron: 1mg
Keyword coffee brownies, frosted brownies, holiday baking, liquor brownies, pecan brownies, retro sweets, vintage dessert
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