Espresso Martini Brownies

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)
• ¼ cup/1.5oz chocolate-covered espresso beans (optional)
• 3/4 cup/6 oz butter, salted (1 1/2 sticks)
• 3/4 cup/2.5 oz cocoa powder, unsweetened
• 2 tbsp./0.5 oz espresso powder
• ½ cup/6 oz honey
• 3/4 cup/4.5 oz coconut sugar
• 2 large eggs
• 2 tbsp./1 oz coconut oil
• 1/4 cup/1 oz coconut flour
• 1 cup/4 oz almond flour
• ¾ cup/2.5 oz cocoa powder
• 2 tbsp/1 oz Kahlua
• 2 tbsp/1 oz Frangelico

For the Chocolate Espresso Martini Frosting:

• ¼ cup/2 oz butter, salted
• 2 cups/8oz powdered sugar or use my date paste or cashew frosting to make it refined sugar free
• 4 tbsp./2 oz heavy whipping cream
• 1 tbsp/0.5 oz Kahlua
• 1 tbsp/0.5 oz Frangelico
• Additional chocolate covered espresso beans for decorating, if desired

Supplies Needed:

• 8×8 inch baking dish
• Non-stick baking spray
• Microwave-safe bowl
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Kitchen Scale

How to Make Espresso Martini Brownies:

Make the Brownie Batter:

1. Preheat your oven to 350° F (175° C). Spray an 8×8 inch baking dish with non-stick baking spray and set aside.
2. In a microwave-safe bowl, melt the chocolate chips and butter in 30-second increments, stirring in between, until fully melted.
3. Add the cocoa powder and espresso powder to the melted mixture. Stir until well combined.
4. Add the coconut sugar and stir again.
5. Whisk in your eggs, one at a time.
6. Whisk in honey, Kahlua, Frangelico, and coconut oil.
7. 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.
8. Add the chocolate chips, and chocolate-covered espresso beans (if using), and mix very well.
9. 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!)
10. 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!)
11. Spread frosting on top of brownies using a spatula.

Make the Espresso Martini Frosting:

1. Melt the butter and add in 1/3 cup cocoa, whisking until smooth.
2. Sift the powdered sugar to get rid of any lumps.
3. 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’s Tips to Make the Best Alcoholic 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.

Common Mistakes to Avoid

Adding Too Much Alcohol

Adding too much liquid can make brownies gummy and prevent them from setting properly. I have tested this recipe with different amounts and 2oz. is the sweet spot for the best texture.

Overbaking the Brownies

Brownies continue cooking as they cool. Remove them from the oven when a toothpick comes out with a few moist crumbs attached. A completely clean toothpick usually means they’re overbaked.

Overmixing the Batter

Mix just until the ingredients are combined. Overmixing incorporates excess air, which can make brownies more cakey than fudgy.

Skipping the Cooling Time

Cutting brownies too soon often results in messy slices. Let them cool completely so they can set properly and develop their rich texture.

Troubleshooting Espresso Martini Brownies

My Brownies Are Too Gooey

They may be underbaked or contain too much liquid. Check that your measurements are accurate and bake until the center is just set.

My Brownies Turned Out Dry

They were likely overbaked. Check them a few minutes before the recommended baking time and remove them while they’re still slightly fudgy in the center.

I Can’t Taste the Espresso Flavor

If you like a strong espresso flavor, try using an extra tablespoon of espresso powder.

My Brownies Sank in the Middle

This usually happens when brownies are underbaked or the oven door is opened too early during baking. Use the oven lights to check the brownies without opening the door.

Frequently Asked Questions

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