Meet your new party dessert obsession: Espresso Martini Brownies! Rich, fudgy, and full of coffee flavor! These gluten-free Espresso Martini Brownies are easy to make and taste just like your favorite cocktail in brownie form.
I’m not a big alcohol drinker, but I have to admit I love espresso Martinis! So much so, that I wanted to create them in dessert form and I think I nailed it with these chocolate brownies. What’s even better is that they are gluten free and the brownie base is naturally sweetened. The only refined sugar is in the icing, which you can leave out or swap for my date paste if you want to make it refined sugar free.
Boozy Twist: A splash of Kahlúa and Frangelico for that signature espresso martini flavor making it the perfect dessert for parties! Love alcohol-inspired desserts? Check out my Bailey’s truffles next!
Refined Sugar Reduced: Sweetened with coconut sugar and honey. The only refined sugar is in the icing which can be omitted.
No harmful seed oils: These brownies only use coconut oil in the ingredients
Key Ingredients & Notes
For the Espresso Martini Brownies:
1 cup/6 oz chocolate chips, divided (½ cup/3oz gets melted, ½ cup/3oz gets mixed into the batter with the flour)
Preheat your oven to 350° F (175° C). Spray an 8×8 inch baking dish with non-stick baking spray and set aside.
In a microwave-safe bowl, melt the chocolate chips and butter in 30-second increments, stirring in between, until fully melted.
Add the cocoa powder and espresso powder to the melted mixture. Stir until well combined.
Add the coconut sugar and stir again.
Whisk in your eggs, one at a time.
Whisk in honey, Kahlua, Frangelico, and coconut oil.
Fold in the coconut and almond flours. Let the batter rest for 5–10 minutes to give the flours time to fully absorb the wet ingredients. Don’t skip this step! It helps your brownies to have a good texture and not be dry.
Add the chocolate chips, and chocolate-covered espresso beans (if using), and mix very well.
Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (Tip: Bake them for less time than you think you’ll need for a fudgier brownie!)
Let the brownies cool for 15-30 minutes before making the frosting. (I often enjoy these without frosting too, served with a scoop of ice cream!)
Spread frosting on top of brownies using a spatula.
Make the Espresso Martini Frosting:
Melt the butter and add in 1/3 cup cocoa, whisking until smooth.
Sift the powdered sugar to get rid of any lumps.
Add the powdered sugar, Kahlua, Frangelico, and heavy whipping cream. Whisk until well combined and smooth. For best results, use a stand or hand mixer to fully incorporate all the ingredients.
Trish’sTips to Make the Best Gluten-Free Espresso Martini Brownies:
Measure Ingredients Accurately: Use a kitchen scale for precise measurements. If you don’t have a scale, spoon and level your flour to avoid overpacking.
Room Temperature Butter: Make sure your butter is at room temperature before creaming with the sugars to help incorporate air into the dough, making the brownies light and fluffy.
Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix until just combined to avoid tough brownies.
Let the batter rest for 5–10 minutes to give the flours time to fully absorb the wet ingredients. Don’t skip this step! It helps your brownies to have a good texture and not be dry.
Use High-Quality Chocolate: High-quality chocolate will make a noticeable difference in the flavor of your brownies.
Storage: Store the brownies in an airtight container at room temperature. They can also be refrigerated for a longer shelf life.
Frequently Asked Questions
Can I make these brownies without espresso powder?
Yes, you can omit the espresso powder, but it does enhance the chocolate flavor and gives the brownies the signature espresso martini taste.
Can I freeze these brownies?
Absolutely! These brownies freeze well. Just wrap them tightly in plastic wrap and store them in an airtight container.
Why didn’t my brownies hold together well?
Gluten-free brownies can be a bit more crumbly due to the lack of gluten. Ensure you’re using the correct amount of coconut flour and almond flour, and don’t overbake them.
Can I make these brownies without frosting?
Definitely! These brownies are delicious on their own or served with a scoop of ice cream. Omitting the frosting, keeps the brownies refined-sugar free.
Can I make these brownies without alcohol?
Absolutely! Simply substitute the Kahlúa and Frangelico with strong coffee/espresso flavored extract.
How do I store these brownies?
Store in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
Are these brownies truly gluten-free?
Yes! I use almond and coconut flour to create a completely gluten-free base. However, ensure you check all of your ingredient labels to make sure they haven’t come into contact with gluten before adding to the recipe.
These Espresso Martini Brownies are the ultimate boozy chocolate dessert that's both indulgent and healthy-ish! Gluten-free, seed oil-free, refined sugar-reduced, and packed with espresso martini flavor.
For the buttercream frosting (contains refined sugar):
¼cup/2 oz buttersalted
2cups/8oz powdered sugar
4tbsp./2 oz heavy whipping cream
1tbsp/0.5 oz Kahlua
1tbsp/0.5 oz Frangelico
Additional chocolate covered espresso beans for decorating, if desired
Instructions
Step-by-Step Instructions:
Preheat your oven to 350° F (175° C). Spray an 8×8 inch baking dish with non-stick baking spray and set aside.
In a microwave-safe bowl, melt the chocolate chips and butter in 30-second increments, stirring in between, until fully melted.
1 cup/6 oz chocolate chips, 3/4 cup/6 oz butter
Add the cocoa powder and espresso powder to the melted mixture. Stir until well combined.
3/4 cup/2.5 oz cocoa powder, 2 tbsp./0.5 oz espresso powder
Add the coconut sugar and stir again.
3/4 cup/4.5 oz coconut sugar
Whisk in your eggs.
2 large eggs
Whisk in honey, Kahlua, Frangelico, and coconut oil.
½ cup/6 oz honey, 2 tbsp./1 oz coconut oil, 2 tbsp/1 oz Kahlua, 2 tbsp/1 oz Frangelico
Fold in the coconut and almond flours. Let the batter rest for 5–10 minutes to give the flours time to fully absorb the wet ingredients. Don't skip this step! It helps your brownies to have a good texture and not be dry.
1/4 cup/1 oz coconut flour, 1 cup/4 oz almond flour
Add the chocolate chips, and chocolate-covered espresso beans (if using), and mix very well.
¼ cup/1.5oz chocolate-covered espresso beans, 1 cup/6 oz chocolate chips
Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (Tip: Bake them for less time than you think you'll need for a fudgier brownie!)
Let the brownies cool for 15-30 minutes before making the frosting. (I often enjoy these without frosting too, served with a scoop of ice cream!)
For the frosting:
Melt the butter and add in 1/3 cup cocoa, whisking until smooth.
¾ cup/2.5 oz cocoa powder, ¼ cup/2 oz butter
Sift powdered sugar to get rid of any clumps. Add the powdered sugar, Kahlua, Frangelico, and heavy whipping cream. Whisk until well combined and smooth. For best results, mix with a stand or hand mixer.
2 cups/8oz powdered sugar
Once cooked, spread frosting on top of brownies using a spatula and top with chocolate covered espresso beans, if desired.
Notes
Let the batter rest for 5–10 minutes to give the flours time to fully absorb the wet ingredients. Don’t skip this step! It helps your brownies to have a good texture and not be dry.
Measure Ingredients Accurately: Use a kitchen scale for precise measurements. If you don’t have a scale, spoon and level your flour to avoid overpacking.
Room Temperature Butter: Make sure your butter is at room temperature before creaming with the sugars to help incorporate air into the dough, making the brownies light and fluffy.
Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix until just combined to avoid tough brownies.
Use High-Quality Chocolate: High-quality chocolate will make a noticeable difference in the flavor of your brownies.
Storage: Store the brownies in an airtight container at room temperature. They can also be refrigerated for a longer shelf life.
