Rich, fudgy, and intensely chocolatey, these Espresso Martini Brownies are inspired by the classic cocktail. They combine deep cocoa flavor with bold espresso and a hint of coffee liqueur, making them the perfect dessert for coffee lovers and special occasions. Each bite is decadent, slightly bitter, and perfectly balanced with sweetness—ideal for serving at parties or as an elegant after-dinner treat.
Ingredients
1 cup unsalted butter, melted
1 cup granulated sugar
½ cup brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon instant espresso powder
2 tablespoons hot water
2 tablespoons coffee liqueur (optional, for authentic espresso martini flavor)
¾ cup all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
½ cup dark chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it.
Dissolve the espresso powder in hot water and set aside to cool slightly.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, dissolved espresso, and coffee liqueur (if using).
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in the dark chocolate chips if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool completely before slicing for clean edges.
Serving Tip
Dust with cocoa powder, drizzle with chocolate ganache, or top with a light coffee frosting for a true espresso martini–style finish.
Perfect with a cup of coffee—or an actual espresso martini!