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These espresso martini brownies gave me a lot of grief over the past week! I’ve been developing this recipe all week, and after 3 reiterations, I think I got it! These brownies are not only eggless, but they’re super fudgy and rich! They taste exactly like an espresso martini to me as well! I like a little amaretto in my espresso martinis so these espresso martini brownies have a little amaretto in them too!
I have a few key things you HAVE to do to get the right flavor and texture for these espresso martini brownies!
- Use almond extract. Amaretto is a sweet Italian liqueur with a distinct almond flavor with a hint of vanilla. It is typically made from almonds or apricot pits, which gives amaretto its characteristic nutty taste! Almond extract helps push the amaretto flavors in the brownies
- Use quality chocolate! I used Guittard’s bittersweet and semisweet chocolate as well as their unsweetened cocoa powder! This really makes a difference in the flavor!
- Press the top of the brownies down after they come out of the oven. This condenses the brownies and makes them chewier and denser!
- Use espresso powder, not coffee powder! Coffee will overpower the chocolate and make it bitter.
- Refrigerate the brownies- this is not an eat-while-hot brownie recipe! You gotta let them chill in the fridge for the perfect texture and flavor!
Hope you enjoy these eggless espresso martini brownies! Let me know if you make them!
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Espresso Martini Brownies
- Total Time: 40
- Yield: one 9x13 pan 1x
- Diet: Vegetarian
Description
Fudgy, rich brownies that taste like espresso martini with a splash of amaretto! Makes one 9×13 pan.
Ingredients
Espresso Brownies
120 g bittersweet chocolate (I used Guittard)
75 g unsalted butter
225 g whole milk
187 g granulated sugar
187 g dark brown sugar
90 g unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp kosher salt
3 tbsp espresso powder
1 tsp vanilla extract
1/2 tsp almond extract
180 g all-purpose flour
50 g semisweet chocolate chips
Espresso Martini Fudge
225 g powdered sugar
20 g unsweetened cocoa powder
2 tbsp espresso powder
1/4 tsp kosher salt
54 g unsalted butter, softened
1 1/2 tbsp amaretto*
1 1/2 tbsp espresso liqueur
2 tbsp water
1/4 tsp almond extract
Instructions
Preheat oven to 350°F. Grease a 9×13 pan with cooking spray and line with parchment paper. Set aside.
In a small saucepan, add chocolate, butter, and milk and warm over medium-low heat until melted. Alternatively, you can microwave the ingredients in a microwave-safe bowl until melted. Whisk well and set aside.
In a medium mixing bowl, whisk together sugar, dark brown sugar, cocoa powder, baking powder, salt, and espresso powder. Add vanilla extract, almond extract, melted butter, and chocolate mixture. Whisk until smooth! Add all-purpose flour and whisk until completely smooth. Fold in the chocolate chips and pour the batter into your prepared baking pan. Spread the batter into an even layer and bake for 23-25 minutes. A toothpick inserted in the center should have a few wet crumbs.
When the brownies are 5 minutes from being done, make the espresso martini fudge. Sift powdered sugar and cocoa powder into a mixing bowl. Whisk in the espresso powder and salt and gently mix in the butter until it’s well coated.
In a small saucepan, add amaretto and espresso liqueur and simmer until it reduces to 1 tbsp. This cooks off the alcohol, but keeps the flavors, so it’s safe for anyone to have! Add in water and bring to a simmer. Pour this over the powdered sugar mixture and stir until well combined. Add in the almond extract and mix until smooth.
When the brownies come out of the oven, immediately use a spatula to press the top of the brownies down. This helps make the brownies dense and chewy! Then, pour the fudge over the hot brownies and spread it into an even layer. Top with chocolate-covered espresso beans and let it sit for 15 minutes. Pop the brownies into the fridge until it’s completely cool! This is important to get the right texture! Cut and enjoy.
Store in an airtight container in the fridge for up to 4 days.
Notes
- To make this alcohol-free, omit the espresso liqueur and amaretto. Instead use 3 tbsp total of boiling water for the fudge.
- To get clean cuts, refrigerate the brownies for at least 1-2 hours
- Fudge topping is inspired by The Cloudy Kitchen
- Prep Time: 15
- Cook Time: 25
- Category: dessert
