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Ingredients
- Cooking spray
- 1 cup unsalted butter
- 4 ounces bittersweet chocolate, finely chopped
- 3 ounces Dutch-process cocoa powder (about 3/4 cup plus 2 tablespoons), plus more for garnish
- 1 tablespoon fine instant espresso powder (such as ), plus 1/2 teaspoon for espresso cream
- 1 teaspoon kosher salt
- 4 large eggs, at room temperature
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup coffee liqueur (such as ), divided
- 1 cup all-purpose flour
- 1 1/4 cups cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for espresso cream)
- 4 ounces mascarpone cheese (about 1/2 cup), softened but cool
- 2 tablespoons coffee liqueur (such as Kahlua, for espresso cream)
- Chocolate-covered coffee beans, for garnish
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Step-by-Step Instructions
Step 1: Make the brownies. Preheat oven to 350°F. Coat a with cooking spray and line with parchment paper, leaving a 1-inch overhang on the two long sides; set aside.
Step 2: Melt the chocolate mixture. Melt butter in a medium saucepan over medium, stirring often. Remove from heat and stir in chopped bittersweet chocolate, stirring constantly, until melted, then whisk in cocoa powder, instant espresso powder, and salt until smooth. Set aside to cool slightly, about 5 minutes.
Step 3: Combine wet ingredients. Beat eggs, dark brown sugar, granulated sugar, and vanilla with a fitted whisk attachment on medium-high speed until thickened, fluffy, and paler in color, 3 to 4 minutes. With mixer running on low speed, pour butter-chocolate mixture and 2 tablespoons coffee liqueur into egg mixture and beat until incorporated, 30 to 60 seconds.
Step 4: Fold in flour and bake. Fold all-purpose flour into the egg mixture by hand until just incorporated. Spread batter evenly into the prepared pan. Bake until just set, about 25 minutes. Let cool completely in the pan on a wire rack, about 1 hour, then, using overhang, lift brownies out of the pan and transfer to a cutting board.
Step 5: Prepare brownie rounds. Using 6 (4-inch diameter), stamp out 4-inch brownie rounds into each glass. Gently press the brownie down into the bottom of each glass; wipe rims clean. (Reserve brownie scraps for another use.) Brush tops of brownies evenly with the remaining 2 tablespoons of coffee liqueur; set aside.
Step 6: Make the espresso cream. Beat cold heavy whipping cream, powdered sugar, vanilla, and 1/2 teaspoon espresso powder in a large bowl with an electric mixer fitted with a whisk attachment on medium speed until thickened but not yet holding peaks, 1 to 2 minutes. Add mascarpone cheese and 2 tablespoons coffee liqueur; beat until smooth and thickened, about 30 seconds.
Step 7: Assemble and garnish. Evenly spoon espresso cream over brownies in coupe glasses; smooth into an even layer level with the rim of the glass. To serve, garnish with a dusting of cocoa powder and chocolate-covered coffee beans.
Espresso Martini Brownies: Your New Favorite Decadent Dessert
Ingredients
- Cooking spray
- 1 cup unsalted butter
- 4 ounces bittersweet chocolate, finely chopped
- 3 ounces Dutch-process cocoa powder (about 3/4 cup plus 2 tablespoons), plus more for garnish
- 1 tablespoon fine instant espresso powder (such as DeLallo)
- 1 teaspoon kosher salt
- 4 large eggs, at room temperature
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup coffee liqueur (such as Kahlua), divided
- 1 cup all-purpose flour
- 1 1/4 cups cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso
- 4 ounces mascarpone cheese (about 1/2 cup), softened but cool
- 2 tablespoons coffee liqueur (such as Kahlua)
- Chocolate covered coffee beans, for garnish
Instructions
- Make the brownies: Preheat oven to 350°F. Coat a 9- x 13-inch baking pan with cooking spray and line with parchment paper, leaving a 1-inch overhang on the two long sides; set aside.
- Melt butter in a medium saucepan over medium, stirring often. Remove from heat and stir in chopped chocolate, stirring constantly, until melted, then whisk in cocoa powder, espresso powder, and salt until smooth. Set aside to cool slightly, about 5 minutes.
- Beat eggs, brown sugar, granulated sugar, and vanilla with an electric mixer fitted with the whisk attachment on medium-high speed until thickened, fluffy, and paler in color, 3 to 4 minutes. With mixer running on low speed, pour butter-chocolate mixture and 2 tablespoons coffee liqueur into egg mixture and beat until incorporated, 30 to 60 seconds.
- Fold flour into egg mixture by hand until just incorporated. Spread batter evenly into prepared pan. Bake until just set, about 25 minutes. Let cool completely in pan on wire rack, about 1 hour, then using overhang, lift brownies out of pan and transfer to a cutting board.
- Using 6 (4-inch diameter) coupe glasses, stamp out 4-inch brownie rounds into each glass. Gently press brownie down into bottom of each glass; wipe rims cleans. (Reserve brownie scraps for another use.) Brush tops of brownies evenly with the remaining 2 tablespoons coffee liqueur; set aside.
- Make the espresso cream: Beat cream, powdered sugar, vanilla, and espresso powder in a large bowl with an electric mixer fitted with whisk attachment on medium speed until thickened but not yet holding peaks, 1 to 2 minutes. Add mascarpone and coffee liqueur; beat until smooth and thickened, about 30 seconds.
- Evenly spoon espresso cream over brownies in coupe glasses; smooth into an even layer level with the rim of the glass. To serve, garnish with a dusting of cocoa powder and chocolate covered coffee beans.
FAQ Section
Can I make Espresso Martini Brownies ahead of time?
Can I omit the coffee liqueur from the recipe?
How should I store leftover Espresso Martini Brownies?
Conclusion
These Espresso Martini Brownies are a truly indulgent dessert that marries the best of coffee and chocolate spectacularly. Whether you’re a seasoned baker or a curious beginner, this recipe is designed to guide you to a delicious and impressive outcome. So, gather your ingredients, put on your apron, and get ready to create a dessert that will have everyone asking for the recipe. Enjoy every decadent bite!
