These espresso martini brownie bites are chocolatey, decadent, and perfect for sharing. They‘re a delicious spin on a classic dessert.
I made these espresso martini brownie bites for a cocktail party I hosted and they were a huge hit!
These brownie bites were inspired by the drink of the year: espresso martinis. I served these with a few cocktails and this cheesy tuscan chicken dip for something savory, but they would go perfectly with my Persian-inspired whipped ricotta dip as well!
This recipe calls for your typical brownie ingredients, coupled with Kahlua, ground espresso powder, and coffee for the espresso martini spin!
- Unsalted butter
- Bittersweet chocolate
- Cocoa powder
- Espresso powder
- Kosher salt
- Powdered sugar (for the icing)
- Coffee (for the icing)
See recipe card for quantities.
These espresso martini brownie bites come together easily, using just one bowl and a mini muffin tin.
Melt the butter and chocolate together using a double boiler or microwave.
Remove from heat, then add the sugar and mix.
Pour in the Kahlua and crack in the eggs.
Add the brownie batter to the well-greased mini muffin tin, then bake.
Sift the dry ingredients to the batter.
Meanwhile, whisk together the powdered sugar, Kahlua, and coffee to make the espresso martini glaze. Pour the glaze over the baked muffins and enjoy!
Hint: Grease the muffin tin well to be sure the brownie bites fall out easily. Furthermore, I use a small cookie scoop to easily pour the batter into the muffin tin.
You can make the following substitutions in a pinch:
- Sugar – if you don’t have both white and brown sugars, you can use the one you have. The texture will change slightly, but will still yield delicious results
- Cocoa powder – I used dutch process cocoa powder but the recipe should work with natural cocoa powder as well
- Kahlua – any coffee liquor will work here
- Gluten-free – I have not tested this recipe using a gluten-free flour, but if you do, let me know how it comes out!
Store the espresso martini brownie bites in an air-tight container at room temperature for up to five days. The frosting won’t look as pretty after the first day, so if you know not all will be eaten, perhaps consider icing the leftover brownie bites later on. It will taste just fine though!
Looking for other recipes like this? Try these:
Espresso Martini Brownie Bites
- 8 tablespoon unsalted butter (½ cup)
- ¾ cup bittersweet chocolate chips (115g)
- 2 eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar sub granulated sugar if you don’t have
- 2 tablespoon Kahlua or other coffee liquor
- 1 teaspoon kosher salt
- ½ cup flour 60g
- 3 tablespoon cocoa powder
- 2 tablespoon ground espresso
Espresso Martini Glaze
- ½ cup powdered sugar
- 1 tablespoon coffee or more, by preference
- 1 tablespoon Kahlua or more, by preference
- Melt the butter and chocolate together in a bowl using a microwave or a double boiler.
- Remove from heat and stir in the white sugar and brown sugar until combined. Whisk in the eggs and Kahlua.
- Add the dry ingredients. Fold in the flour, cocoa powder, ground espresso, and salt until combined.
- Using a small cookie scoop, add the brownie dough to the well-greased mini muffin tin.
- Bake at 350 for about 12-15 minutes.
- Meanwhile, whisk in 1 tablespoon of Kahlua and 1 tablespoon of coffee into the powdered sugar.
- Once the brownies have been removed from the oven, allow to cool for about 10 minutes. When removed from the mini muffin tin, pour the icing over the brownie bites. Enjoy!