Indulgent Espresso Martini Brownies to Elevate Your Dessert Game
Espresso Martini Brownies combine rich chocolate and coffee liqueur for a decadent dessert experience perfect for gatherings.
Equipment
- 9x13-inch baking pan
- Saucepan
- Electric mixer
- Mixing bowls
- Spatula
- Coupe glass
Ingredients
For the Brownie Base
- 1 cup Unsalted Butter adds richness and moisture to the brownies.
- 8 oz Bittersweet Chocolate provides a deep chocolate flavor; opt for high-quality for the best results.
- 1/2 cup Dutch-Process Cocoa Powder enhances chocolate color and taste; natural cocoa serves as an alternative.
- 2 tbsp Fine Instant Espresso Powder boosts coffee flavor; instant coffee granules can be used as a substitution.
- 1/2 tsp Kosher Salt enhances overall flavors and balances sweetness.
- 3 large Large Eggs provide structure and moisture; substitute with flax eggs for a vegan option.
- 1 cup Dark Brown Sugar adds a rich caramel undertone; while white sugar can be used, it will change the flavor.
- 1/2 cup Granulated Sugar balances sweetness.
- 1 tsp Vanilla Extract infuses warmth and flavor; pure vanilla is recommended.
- 3 tbsp Coffee Liqueur adds depth and richness; for a non-alcoholic version, omit this ingredient.
- 1 cup All-Purpose Flour provides structure; almond flour is a gluten-free option.
For the Espresso Cream Topping
- 1 cup Cold Heavy Whipping Cream creates a light and fluffy texture in the espresso cream.
- 1/4 cup Powdered Sugar sweetens the whipped cream.
- 8 oz Mascarpone Cheese adds creamy texture to the topping; cream cheese can be used as a substitute.
For Garnish
- 1/4 cup Chocolate Covered Coffee Beans adds crunch and elegance for garnish.
- 1 tbsp Dutch-Process Cocoa Powder for dusting on top, completing the decadent presentation.
Instructions
How to Make Espresso Martini Brownies
- Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it with cooking spray and lining it with parchment paper.
- In a saucepan over low heat, melt the unsalted butter. Once melted, add the bittersweet chocolate, stirring until smooth and fully combined. Then, mix in the cocoa powder, espresso powder, and kosher salt. Allow the mixture to cool.
- In a large mixing bowl, beat the large eggs, dark brown sugar, granulated sugar, and vanilla extract together using an electric mixer on medium speed until thickened and fluffy—about 3 to 4 minutes.
- Pour the cooled butter-chocolate mixture and the coffee liqueur into the egg mixture. Mix on low speed until just combined.
- Gently fold in the all-purpose flour using a spatula. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25 minutes or until the center is set.
- Let the brownies cool completely in the pan. Once cooled, use a coupe glass to cut out round brownie portions, brushing each with a touch of coffee liqueur.
- In a mixing bowl, whip the cold heavy whipping cream, powdered sugar, vanilla extract, and espresso powder until thickened. Fold in the mascarpone cheese until smooth.
- Spoon the espresso cream over the round brownie portions and garnish with cocoa powder and chocolate-covered coffee beans.
Notes
Store in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. For long-term storage, wrap individual rounds and freeze for up to 3 months.