The Best Espresso Martini Brownies: The Boozy Coffee Chocolate Recipe
Espresso Martini Brownies combine rich chocolate, coffee, and Kahlua in a decadent dessert. Easy recipe with step-by-step instructions.
Did you know that espresso martini searches spike by 300% during the festive season? There’s something irresistible about that combination of rich coffee, smooth vodka, and sweet coffee liqueur. Now imagine capturing all those gorgeous flavours in a fudgy, chocolatey brownie. That’s exactly what we’re doing today!
I’ve been baking brownies for years, and when I first heard about espresso martini brownies at a friend’s dinner party, I thought it sounded a bit gimmicky. Then I tried one. The deep chocolate paired with that coffee kick and subtle boozy warmth? Absolute heaven. Since then, I’ve been perfecting this recipe, and honestly, these brownies have become my go-to for adult gatherings.
Whether you’re hosting a sophisticated dinner party or just want to treat yourself to something special on a Friday night, these espresso martini brownies hit the spot. They’re rich, decadent, and surprisingly easy to make. Plus, they’ve got that cool factor that makes everyone ask for the recipe.
What Are Espresso Martini Brownies?
Espresso martini brownies are basically the lovechild of your favourite cocktail and a classic chocolate brownie. They capture the essence of an espresso martini with coffee liqueur, vodka, and strong espresso sitting in a rich, fudgy brownie base. Think of them as grown-up brownies with a serious coffee and chocolate vibe.
The concept took off in the UK around 2018 when cocktail-inspired desserts became trendy. Bakers started experimenting with adding Kahlua and vodka to brownie recipes, and the results were phenomenal. What makes these brownies special is that they’re not just chocolate brownies with coffee added. The alcohol and coffee liqueur actually enhance the chocolate flavour in ways that regular coffee can’t quite achieve.
The flavour profile is complex where you get that deep, dark chocolate richness first, followed by a smooth coffee note, then a subtle warmth from the alcohol that lingers. They’re not overly boozy, but there’s definitely an adult sophistication to them. The texture stays wonderfully fudgy because the alcohol adds moisture without making them cakey.
These brownies have become incredibly popular at dinner parties and celebrations because they’re a conversation starter. People love the novelty of a cocktail transformed into a dessert, and honestly, they taste bloody amazing. According to BBC Good Food, cocktail-inspired desserts are one of the top baking trends, and espresso martini brownies are leading the charge.
Can You Put Alcohol in Brownies?
Yes, absolutely! Adding alcohol to brownies is not only possible but can actually improve the flavour and texture. However, there are a few things you need to understand about how alcohol behaves in baking.
When you bake with alcohol, some of it evaporates during the cooking process, but not all of it. Studies show that after baking for 30 minutes (typical brownie time), about 35% of the alcohol content remains. So if you’re using 60ml of Kahlua (which is about 20% alcohol), you’re looking at roughly 4ml of actual alcohol remaining in the entire batch of brownies.
The alcohol serves multiple purposes beyond just flavour. It acts as a flavour enhancer, bringing out subtle notes in chocolate that you wouldn’t taste otherwise. It also affects the texture, keeping brownies moist and fudgy. The alcohol molecules interfere with gluten formation, which is why boozy baked goods often have a more tender crumb.
That said, you do need to be mindful of how much liquid you’re adding. Too much alcohol can make your brownies soggy or prevent them from setting properly. The key is balance, which is why tested recipes are your friend.
For safety considerations, these brownies do contain alcohol, so they’re not suitable for children, pregnant women, or anyone avoiding alcohol. If you’re serving them at a party, it’s good practice to let people know they contain booze. You can read more about baking with alcohol safely at Serious Eats.
Essential Ingredients for Espresso Martini Brownies
Getting the right ingredients makes all the difference between decent brownies and show-stopping ones. Here’s what you need and why each component matters.
Dark Chocolate (200g): Use good quality dark chocolate with 60-70% cocoa content. This is your flavour foundation, so don’t skimp here. I’m a fan of Lindt Excellence 70% Dark Chocolate or Callebaut Dark Chocolate if you want to go fancy. Cheap chocolate means disappointing brownies – trust me on this.
Instant Espresso Powder (2 tablespoons): This is crucial for that authentic espresso martini flavour. Regular instant coffee works in a pinch, but espresso powder gives you a more concentrated, sophisticated taste. Medaglia d’Oro Instant Espresso is brilliant and dissolves beautifully into the batter.
Kahlua or Coffee Liqueur (60ml): The star player here. Kahlua is the classic choice, but Tia Maria also works wonderfully. This gives you that signature coffee liqueur sweetness and depth. Don’t use the cheap stuff, go with mid-range coffee liqueur as it’s worth the investment.
Vodka (30ml, optional): This adds that extra espresso martini authenticity and a subtle kick. If you’re using vodka, go for a decent quality one. Absolut or Smirnoff work perfectly fine, there’s no need for premium vodka since the flavour gets incorporated into the brownies.
Unsalted Butter (180g): Creates that rich, fudgy texture. Always use unsalted so you can control the salt level in your brownies.
Caster Sugar (280g): Provides sweetness and helps create that shiny, crackly top that good brownies have.
Large Eggs (3): These bind everything together and add richness. Room temperature eggs incorporate better into the batter.
Plain Flour (100g): Just enough to give structure without making the brownies cakey. Don’t overmix once you add the flour.
Cocoa Powder (30g): Intensifies that chocolate flavour and adds depth.
Salt (½ teaspoon): Essential for balancing the sweetness and enhancing all the other flavours.
You’ll also want a 20cm square baking tin and some baking paper. Having all your ingredients measured out before you start (the French call it mise en place) makes the whole process smoother.
How Do You Make Brownies Taste Like Espresso Martini?
The magic is in the layering of flavours where you’re essentially deconstructing the cocktail and rebuilding it in brownie form. Here’s how to nail that authentic espresso martini taste.
Choose Your Coffee Liqueur Wisely: Kahlua is the classic choice for espresso martinis, and it works brilliantly in brownies too. The coffee and vanilla notes in Kahlua complement chocolate perfectly. However, Tia Maria gives a slightly different profile with its Jamaican coffee beans and it’s a bit more sophisticated, if you ask me. I’ve tried both, and honestly, you can’t go wrong with either.
Don’t Skip the Espresso Powder: This is what separates espresso martini brownies from regular coffee brownies. Instant espresso powder has a more concentrated, intense flavour than regular instant coffee. Mix it directly into your wet ingredients so it dissolves completely.
The Vodka Question: Adding vodka is optional, but it does make the flavour more authentically espresso martini. The vodka doesn’t add much flavour itself, but it enhances the coffee notes and adds a subtle warmth. Use 30ml maximum – any more and you risk affecting the texture. If you’re not keen on vodka, you can replace it with extra coffee liqueur or strong brewed espresso.
Balance Is Everything: The trick is making sure no single flavour dominates. You want chocolate first, then coffee, then a subtle boozy warmth. Too much alcohol and they taste like you’re eating a cocktail. Not enough and they’re just coffee brownies. The recipe I’m sharing gets this balance spot-on.
Topping Ideas: A simple coffee buttercream or chocolate ganache with a few chocolate-covered coffee beans on top really drives home that espresso martini aesthetic. Some people drizzle a Kahlua glaze over the top, which looks stunning and adds an extra flavour hit. Just don’t go overboard as the brownies should be the star.
What Alcohol Goes Well with Chocolate Brownies?
Coffee liqueur might be the star of espresso martini brownies, but there’s a whole world of alcohol that pairs beautifully with chocolate. Let me break down your options.
Kahlua: The classic choice. It’s got coffee, vanilla, and rum notes that complement chocolate perfectly. The sweetness level is spot-on for baking too. It’s what I use 90% of the time because it just works.
Baileys Irish Cream: If you want creamier, more luxurious brownies, Baileys is your answer. The cream adds richness, and the whiskey gives a subtle warmth. These brownies end up tasting like an Irish coffee in dessert form. Just reduce the butter slightly (by about 30g) to account for the extra fat in the cream liqueur.
Tia Maria: Jamaica’s answer to Kahlua. It’s made with Jamaican Blue Mountain coffee and has a slightly more sophisticated, less sweet profile. Creates a more refined brownie that coffee enthusiasts particularly love.
Frangelico: This hazelnut liqueur is incredible in brownies. The nutty flavour pairs wonderfully with chocolate, creating something reminiscent of Nutella but more grown-up. I’ve used this for dinner parties and it always gets rave reviews.
Dark Rum: Gives a molasses-like depth and warmth. Works particularly well if you’re doing brownies with nuts or dried fruit. Captain Morgan or Gosling’s both work beautifully.
Vodka: Neutral but enhances other flavours. It’s like turning up the volume on your chocolate and coffee without adding its own taste. Great for when you want boozy brownies without changing the flavour profile.
Here’s a quick comparison table of the best options:
| Liqueur | Flavour Profile | Best For | Alcohol Content |
|---|---|---|---|
| Kahlua | Coffee, vanilla, sweet | Classic espresso martini flavour | 20% |
| Baileys Original | Cream, whiskey, chocolate | Rich, creamy brownies | 17% |
| Tia Maria | Jamaican coffee, less sweet | Sophisticated coffee flavour | 20% |
| Frangelico | Hazelnut, vanilla | Nutty chocolate combination | 20% |
| Absolut Vodka | Neutral | Enhancing existing flavours | 40% |
You can also combine liqueurs for more complex flavours. I’ve done Kahlua and Baileys together (30ml each) and it was sensational, just like a mudslide cocktail in brownie form.
For more information on baking with alcohol and flavour pairing, check out The Spruce Eats, which has excellent guides on this topic.
Step-by-Step Espresso Martini Brownies Recipe
Right, let’s get into the actual recipe. This makes 16 generous brownies and takes about 45 minutes from start to finish (plus cooling time, which I know is torture but necessary).
Ingredients:
- 200g dark chocolate (60-70% cocoa), chopped
- 180g unsalted butter, cubed
- 280g caster sugar
- 3 large eggs, room temperature
- 60ml Kahlua or coffee liqueur
- 30ml vodka (optional, or use extra Kahlua)
- 2 tablespoons instant espresso powder
- 100g plain flour
- 30g cocoa powder
- ½ teaspoon salt
- 50g chocolate chips (optional, for extra gooeyness)
Instructions:
Step 1: Prep Your Tin
Preheat your oven to 180°C (160°C fan-forced). Line a 20cm square baking tin with baking paper, making sure it comes up the sides. This makes it so much easier to lift the brownies out later.
Step 2: Melt Chocolate and Butter
Pop your chopped chocolate and butter into a heatproof bowl. You can either melt it over a pot of simmering water (double boiler method) or carefully in the microwave in 30-second bursts, stirring between each burst. I prefer the microwave for speed, but watch it like a hawk as burnt chocolate is the worst. Stir until smooth and glossy, then set aside to cool slightly.
Step 3: Mix the Espresso
In a small bowl, dissolve your espresso powder in the Kahlua and vodka. Give it a good stir to make sure there are no lumps. This ensures the coffee flavour distributes evenly throughout the brownies.
Step 4: Combine Wet Ingredients
In a large bowl, whisk together your sugar and eggs until pale and fluffy as this takes about 2-3 minutes with an electric whisk. You’re incorporating air here, which helps create that shiny top. Pour in your melted chocolate mixture and the espresso-Kahlua mixture. Fold it all together gently but thoroughly.
Step 5: Add Dry Ingredients
Sift your flour, cocoa powder, and salt into the wet mixture. This is important as sifting prevents lumps and helps the flour distribute evenly. Use a spatula to fold everything together with a gentle hand. Stop as soon as you can’t see any flour streaks. Overmixing develops gluten and makes your brownies cakey instead of fudgy.
If you’re using chocolate chips, fold them in now. They create gorgeous pockets of melted chocolate throughout the brownies.
Step 6: Bake
Pour the batter into your prepared tin and smooth the top. Bake for 25-30 minutes. Here’s the crucial bit where you want the edges to be set but the centre should still have a slight wobble. A skewer inserted into the centre should come out with moist crumbs, not wet batter, but definitely not clean.
Step 7: Cool Completely
This is the hardest step! Let the brownies cool completely in the tin. They’ll continue cooking slightly as they cool and will firm up. If you cut them warm, they’ll be too gooey and fall apart. I usually bake mine in the evening and leave them overnight as the flavours also develop beautifully.
Step 8: Cut and Serve
Lift the brownies out using the baking paper, place on a cutting board, and cut into 16 squares with a sharp knife. Wipe the knife between cuts for clean edges. Serve with a dusting of cocoa powder or a drizzle of melted chocolate.
These brownies keep in an airtight container for up to 5 days, though they never last that long in my house!
Do Alcohol Brownies Get You Drunk?
Short answer: No, not really. But let’s break down the maths and science so you understand what’s actually happening.
When you add 60ml of Kahlua (20% alcohol) and 30ml of vodka (40% alcohol) to a batch of brownies, you’re starting with about 24ml of pure alcohol. That sounds like a fair bit, but here’s what happens during baking.
Alcohol has a boiling point of 78°C, much lower than water’s 100°C. When you bake brownies at 180°C, the alcohol starts evaporating immediately. However, it doesn’t all disappear. Research from the U.S. Department of Agriculture shows that after 30 minutes of baking (typical brownie time), approximately 35% of the alcohol remains.
So from our 24ml of pure alcohol, you’re left with about 8.4ml in the entire batch. If you cut that into 16 brownies, each piece contains roughly 0.5ml of pure alcohol. That’s about the same as a tiny sip of wine and nowhere near enough to get you drunk or even tipsy.
However – and this is important – these brownies do contain alcohol, even if it’s a small amount. They’re not suitable for children, pregnant women, people in recovery from alcohol addiction, or anyone who needs to avoid alcohol for religious or health reasons. The alcohol might be minimal, but it’s there.
If you want the flavour without any alcohol content, you can use alcohol-free coffee liqueur alternatives or simply increase the espresso powder and add a bit of vanilla extract. They won’t taste exactly the same, but they’ll still be delicious.
Tips for Perfect Espresso Martini Brownies
After making these brownies dozens of times (and eating far too many in the process), I’ve learned what makes the difference between good and absolutely stellar results. Here are my tips.
Don’t Overbake—Seriously:
This is the number one mistake people make with brownies. They should look slightly underdone when you take them out of the oven. The centre will wobble a bit, and a skewer will come out with moist crumbs. They firm up as they cool. I’ve overbaked brownies before and ended up with chocolate cake, which is nice but not what we’re after here.
Quality Ingredients Actually Matter:
I used to think this was snobby baking advice, but it’s genuinely true. Good chocolate makes brownies that taste like a premium dessert. Cheap chocolate makes brownies that taste… cheap. You don’t need to remortgage your house, but spending a bit more on Lindt or Whittaker’s Dark Ghana is worth it.
Room Temperature Eggs:
Cold eggs don’t incorporate as smoothly and can cause your melted chocolate to seize up. Just leave them on the counter for 30 minutes before you start. This small step makes your batter smoother and your brownies more uniform in texture.
Let Them Cool Completely:
I know, I know… warm brownies are tempting. But these need to cool completely to set properly. The alcohol and moisture content means they take longer to firm up than regular brownies. Cut them too soon and you’ll have a chocolatey mess (a delicious mess, but still a mess).
Storage Matters:
Keep these in an airtight container at room temperature for up to 5 days. The alcohol actually acts as a preservative, so they stay fresh longer than regular brownies. I line the container with baking paper and stack them between layers of paper to prevent sticking.
Freezing Instructions:
These freeze brilliantly! Wrap individual brownies in cling film, then place in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature for about an hour before eating. I always have a stash in the freezer for unexpected guests.
Use a Metal Tin:
Glass or ceramic baking dishes conduct heat differently and can lead to uneven baking. A metal tin gives you the most consistent results.
Line Your Tin Properly:
Make sure your baking paper comes up the sides and overhangs a bit. This creates handles that let you lift the whole brownie slab out in one piece. Perfect for clean cutting and easy removal.
Variations and Toppings
Once you’ve nailed the basic recipe, it’s fun to experiment with different toppings and variations. Here are my favourite ways to dress up espresso martini brownies.
White Chocolate Drizzle: Melt 100g of white chocolate and drizzle it over the cooled brownies in a zigzag pattern. The sweetness of white chocolate contrasts beautifully with the dark chocolate and coffee. Plus, it looks really impressive. I use Lindt White Chocolate for this.
Coffee Buttercream Frosting: Beat 100g softened butter with 200g icing sugar and 1 tablespoon of Kahlua until fluffy. Spread over cooled brownies and top with chocolate-covered coffee beans. This turns them into brownie bars that look like they came from a fancy bakery.
Chocolate Ganache: Heat 100ml of cream until just boiling, pour over 150g chopped dark chocolate, and stir until smooth. Let it cool slightly, then pour over your brownies. Smooth it out with an offset spatula. The glossy finish is stunning.
Coffee Bean Garnish: Press chocolate-covered espresso beans into the top of the batter before baking. They look gorgeous and give little bursts of extra coffee flavour. My local supermarket usually stocks chocolate-covered coffee beans in their confectionery section.
Baileys Version: Swap the Kahlua for Baileys Irish Cream and add 50g of white chocolate chips to the batter. The result is creamier and more indulgent and basically a chocolate Baileys dream.
Salted Caramel Addition: Swirl 3-4 tablespoons of salted caramel through the batter before baking. The salt cuts through the richness and adds another dimension of flavour. Just don’t overmix or you’ll lose the swirl effect.
Nutty Upgrade: Fold in 80g of roughly chopped walnuts or pecans. The crunch contrasts nicely with the fudgy texture. I’m personally not a huge nut-in-brownies person, but lots of people love this addition.
Cream Cheese Swirl: Beat 200g of cream cheese with 50g sugar and 1 egg. Drop spoonfuls onto the brownie batter and swirl with a knife. Creates a beautiful marbled effect and adds tanginess that balances the sweetness.
The beauty of brownies is that they’re quite forgiving, so feel free to experiment. Just remember that any additions with moisture (like caramel or cream cheese) might require slightly longer baking time.
Serving Suggestions and Pairings
These brownies are versatile enough for casual snacking but fancy enough for dinner parties. Here’s how to serve them for maximum impact.
Best Occasions: Dinner parties are where these shine. Serve them alongside coffee after the meal and watch everyone’s faces light up when you tell them they’re espresso martini flavoured. They’re also brilliant for birthday celebrations, especially for coffee lovers. I made a batch for my friend’s 40th and they were the hit of the party.
Beverage Pairings: The obvious choice is a shot of espresso or a flat white, but hear me out as these are also incredible with a glass of dessert wine. A tawny port or a rich Madeira complements the chocolate beautifully. If you want to go full cocktail mode, serve them with actual espresso martinis. Coffee on coffee might sound like overkill, but it works.
Presentation Ideas: Cut them into small bite-sized pieces (about 3cm squares) and arrange them on a slate board or cake stand. Dust with cocoa powder and add a few chocolate-covered coffee beans scattered around. If you’re going really fancy, serve each brownie on a small plate with a quenelle of vanilla ice cream and a drizzle of chocolate sauce.
Warm with Ice Cream: Heat individual brownies in the microwave for 15-20 seconds until just warm, then serve with a scoop of vanilla ice cream. The contrast between warm, fudgy brownie and cold, creamy ice cream is absolutely wonderful. Add a shot of Kahlua over the top if you’re feeling indulgent.
Portion Sizes: These are rich, so smaller portions work well. I usually cut them into 16 pieces, which gives generous servings. For a dessert party where people are trying multiple things, you could cut them into 25 smaller squares.
Afternoon Tea Addition: Add these to an afternoon tea spread alongside scones and finger sandwiches for a modern twist on tradition. Just maybe mention they contain alcohol before Great Aunt Ethel tucks in!
Common Mistakes to Avoid
Even experienced bakers can trip up with these brownies. Here are the mistakes I see most often (and have definitely made myself).
Too Much Liquid Alcohol: More booze doesn’t always equal more flavour as it equals soggy brownies that won’t set. Stick to the recipe proportions. I once doubled the Kahlua thinking it would intensify the flavour, and ended up with chocolate soup.
Overbaking: I’m repeating this because it’s so important. Brownies continue cooking as they cool, so taking them out when they look slightly underdone is crucial. If your skewer comes out completely clean, you’ve gone too far. The brownies will be dry and cakey rather than fudgy.
Wrong Chocolate Type: Milk chocolate is too sweet and doesn’t have enough cocoa content for proper brownies. White chocolate is obviously out. You need dark chocolate with 60-70% cocoa. I’ve tried 85% dark chocolate, and while it worked, the brownies were quite bitter and not to everyone’s taste.
Incorrect Measurements: Baking is science, and brownies are particularly sensitive to ratios. Too much flour makes them cakey. Too little makes them fall apart. Use proper measuring cups or, better yet, weigh your ingredients with digital scales. My OXO Good Grips Kitchen Scale has been a lifesaver.
Skipping the Espresso Powder: Regular coffee doesn’t cut it here. Instant espresso powder has a more concentrated flavour that’s essential for getting that authentic espresso martini taste. If you can’t find espresso powder, triple the amount of regular instant coffee, but know it won’t be quite the same.
Not Lining the Tin: Trying to get brownies out of an unlined tin is asking for disaster. They’ll stick, break, and generally make a mess. Take the 30 seconds to line your tin properly, your future you will be grateful.
Cutting Too Soon: Patience is hard when you’ve got warm brownies in front of you, but cutting them before they’re completely cool means messy, misshapen squares. Wait at least 2 hours, ideally longer.
Using Low-Quality Coffee Liqueur: Cheap coffee liqueur tastes artificial and overly sweet. It’s worth spending a bit more on Kahlua or Tia Maria. The flavour difference is noticeable in the finished brownies.
Coffee, Chocolate, and a Little Bit of Magic
There’s something special about combining two of life’s great pleasures, that is coffee and chocolate into one indulgent treat. These espresso martini brownies manage to capture the sophisticated vibe of the cocktail while delivering that comforting, chocolatey goodness that makes brownies irresistible.
The beauty of this recipe is its versatility. You can dress it up with fancy toppings for a dinner party or keep it simple for a weekend treat. You can adjust the alcohol content to suit your preferences or swap liqueurs to create different flavour profiles. The basic formula is solid, which gives you freedom to experiment.
Remember, the key to perfect espresso martini brownies is balance between wet and dry ingredients, between coffee and chocolate flavours, and between that subtle boozy warmth and overall richness. Don’t be afraid to make them your own by trying different toppings or variations. Some of my best baking discoveries have come from happy accidents or curious experiments.
A quick safety reminder: these do contain alcohol, so be mindful when serving them at gatherings. Always let people know what they’re eating, especially if there are pregnant guests or designated drivers.
Now I’d love to hear from you! Have you tried making espresso martini brownies? Do you have your own twist on the recipe? Maybe you’ve discovered an amazing topping combination or have tips for getting that perfect fudgy texture. Drop your experiences, questions, or favourite boozy brownie variations in the comments below. Let’s build a community of brownie-loving, cocktail-inspired bakers together!
