Let’s be real—some nights call for a drink, and some call for a serious chocolate fix. But when you want to feel a bit more sophisticated? You combine them.
Meet the Espresso Martini Brownie.
This is the brownie for grown-ups. We’re talking a dark, intense, fudgy base that’s packed with molten chocolate, topped with a silky buttercream spiked with a proper hit of coffee liqueur. It’s rich, it’s boozy, and it’s the ultimate “wow” dessert for when you’re hosting (or when you just want to feel fancy on a Friday night).
Why These Work:
• The Depth: Dark chocolate and espresso are a match made in heaven. The coffee makes the chocolate taste ten times more intense.
• The Texture: No cakey brownies here. These are dense, fudgy, and loaded with chunks.
• The Finish: The frosting is basically an Espresso Martini in buttercream form. It’s elite.
The Recipe (UK Measurements)
Prep: 15 mins | Bake: 30 mins | Makes: 12 squares of absolute indulgence
The Shopping List
For the Brownies:
• 100g Dark Chocolate (Melted)
• 170g Unsalted Butter (Melted)
• 100g Light Brown Soft Sugar
• 100g Caster Sugar
• 2 Medium Eggs
• 1 tsp Coffee Extract (or 1 tsp instant coffee dissolved in 2 tbsp water)
• 85g Plain Flour
• 30g Cocoa Powder
• 150g Milk Chocolate (Roughly chopped)
For the Boozy Frosting:
• 120g Butter (Room Temp)
• 275g Icing Sugar
• 30ml Coffee Liqueur (Kahlúa or Tia Maria work perfectly)
Let’s Bake
1. Prep: Preheat your oven to 170°C (150°C Fan). Line a 20cm (8″) square tin with baking paper.
2. Whisk: Combine your melted butter and both sugars. Whisk for a solid 3-5 minutes until the mixture is pale and smooth—this is the secret to that perfect texture.
3. The Base: Stir in the eggs and coffee extract. Slowly pour in the melted dark chocolate, making sure it’s cooled slightly so it doesn’t cook the eggs.
4. Fold: Sift in the flour, cocoa, and a pinch of salt. Fold it gently with a spatula until just combined. Stir through those milk chocolate chunks.
5. Bake: Pour the batter in and bake for 30 minutes. You want a slight wobble in the middle—that’s how you keep them fudgy. Let them cool completely in the tin.
6. The Frosting: Whisk the softened butter and liqueur together, then gradually add the icing sugar. Beat it until it’s light and fluffy. Spread it thick, dust with extra cocoa powder, and slice into clean squares.
Pro Tip: For the full cocktail-hour vibe, serve a single square on a dark plate with a silver pastry fork. It’s pure class.
Whether you’re serving these at a late-night party or just treating yourself after a long week, these brownies are the ultimate proof that you don’t need a glass to enjoy a cocktail. They’re dark, they’re boozy, and they’re far too good to share—so maybe keep the tin hidden. Give them a go, and let me know if they become your new after-hours obsession!
LCChaosandhome 
Leave a comment