Espresso Martini Brownies Recipe

From tiramisu to opera cake, coffee and chocolate are a timeless pairing. This dessert transforms the ever-popular espresso martini into a playful layered treat that’s as impressive to serve as it is satisfying to eat. It has two main components: a homemade brownie base and an espresso cream topping.

The brownie layer balances bittersweet chocolate, Dutch-process cocoa, and instant espresso powder, which deepens the chocolate’s intensity. A generous ratio of sugar and fat to flour gives the brownies their rich, fudgy texture. Once baked, the brownie rounds are brushed with Kahlúa to amplify their coffee notes and add warm hints of vanilla and cinnamon.

The silky espresso cream topping doubles down on decadence. Lightly sweetened whipped cream is enriched with mascarpone, creating a thick yet spreadable layer that complements the brownie with buttery richness while remaining lighter than buttercream.

As a nod to the cocktail, the dessert is built and served in coupe glasses. No special cutters are required, simply turn a coupe glass upside down and use it to stamp out brownie circles that nestle snugly into the base of each glass.

Despite its elegant presentation, the recipe relies on a basic homemade brownie, a one-bowl cream topping, and a bit of patient assembly. For lovers of coffee, chocolate, or both, this modern riff on the espresso martini hits the spot.

Using leftover brownie scraps 

When stamping out the brownies, don’t toss the scraps. Snack on the chewy edges, or crumble them to layer into an extra coupe for a more relaxed, trifle-style dessert. Brownie bits are also great over ice cream with a drizzle of hot fudge, or folded into softened ice cream for a quick brownie milkshake. Roll any moist crumbs with a little frosting to make brownie truffles, then dip or dust them in cocoa or sprinkles.

Can you make these non-alcoholic? 

Yes, you can easily make these espresso martini brownies alcohol-free. In the brownie batter, replace the two tablespoons of espresso liqueur with an equal amount of brewed espresso or strong coffee. Skip brushing the baked brownie rounds with liqueur, or brush them with cooled espresso instead. For the espresso cream, omit the liqueur and add two extra tablespoons of espresso. You’ll keep the bold coffee flavor while making the dessert suitable for kids and non-drinkers. 

Notes from the Food & Wine Test Kitchen 

• If refrigerated before serving, let stand at room temperature for about 20 minutes as the brownies get quite firm when cold.
• Spike a brownie box mix with some espresso powder and Kahlúa instead of making your own brownie base to save time and effort.
• Use semisweet chocolate instead of bittersweet for a slightly sweeter brownie base

This recipe was developed by Nicole Hopper; the text was written by Andee Gosnell