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espresso martini slice

Espresso Martini Brownies

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.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Serving Size 16 brownies

Equipment

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

Ingredients

For the 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 buttercream frosting (contains refined sugar):

  • ¼ cup/2 oz butter salted
  • 2 cups/8oz powdered sugar
  • 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

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.
    grease 8x8 baking dish
  • 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
    melted chocolate for espresso martini brownies
  • 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 cocoa powder and espresso to batter for espresso martini brownies
  • Add the coconut sugar and stir again.
    3/4 cup/4.5 oz coconut sugar
    add coconut sugar to batter for espresso martini brownies
  • Whisk in your eggs.
    2 large eggs
    whisk in eggs for espresso martini brownies
  • 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
    whisk in kahlua, frangelico and coconut oil for espresso martini brownies
  • 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
    Fold in the coconut and almond flours to espresso martini brownies
  • 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
    Add the chocolate chips, and chocolate-covered espresso beans
  • 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!)
    Pour into the prepared pan and bake espresso martini brownies
  • 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!)
    spreading frosting on espresso martini brownies

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
    frosting for espresso martini brownies
  • 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
    espresso martini brownie chocolate frosting
  • Once cooked, spread frosting on top of brownies using a spatula and top with chocolate covered espresso beans, if desired.
    espresso martini brownies topped with chocolate frosting and espresso beans

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.