Three espresso martini brownies on decorative plates

Melt-in-the-middle espresso martini brownies

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(4 ratings)

Prep: 20 mins Cook: 30 mins



Treat grown-up guests to these fabulous brownies inspired by a classic cocktail. They're a decadent ending to any dinner party

Nutrition and extra info

  • Vegetarian

Nutrition: Per brownie

  • kcal392
  • fat24g
  • saturates14g
  • carbs38g
  • sugars32g
  • fibre2g
  • protein4g
  • salt0.07g
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  • 185g unsalted butter, cubed



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 185g dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 275g golden caster sugar
  • 85g plain flour
  • 40g cocoa powder
  • 1 tsp espresso powder mixed with 1 tbsp water
  • 16 chocolate balls or truffles with soft centres, dark, white or milk chocolate or coffee-flavoured

For the espresso martini sauce

  • 60ml freshly brewed very strong coffee or 2 shots espresso
  • 3 tbsp golden caster sugar (more if you’d like the sauce sweeter)
  • 150ml double cream
  • ½ tbsp cornflour
  • 30ml vodka



    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…


  1. Tip the butter into a heatproof bowl with the dark chocolate. Fill a small pan about a quarter full with boiling water, then sit the bowl on top, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally. Remove the bowl from the pan and leave the melted mixture to cool to room temperature. 

  2. Heat the oven to 180C/160C fan/gas 4. Line a shallow 20cm square brownie tin. Using an electric whisk, whisk the eggs and sugar until they are thick and creamy and doubled in volume. This can take 3-8 mins, depending on how powerful your whisk is. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a dark brown. Try not to knock the air out.

  3. Sieve the flour and cocoa over the eggy chocolate mixture along with a good pinch of salt. Gently fold in this powder as well as the espresso mixture using the same figure-of- eight action as before. The mixture will look dry and dusty at first; keep going until it looks fudgy, but don’t overdo this mixing. Pour the mixture into the tin and gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Push the chocolate balls into the brownie at regular intervals.

  4. Bake for 30 mins or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Remove from the oven. If you are serving these as a dessert, leave to cool a little.

  5. To make the sauce, heat the coffee and sugar together until the sugar dissolves. Mix a little of the cream with the cornflour, then add to the pan with the remaining cream. Bring to a simmer and stir over a medium heat until thickened. Add the vodka and turn off the heat. Serve each square of brownie with the sauce poured over.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
20th Dec, 2019
Is there anything that would need to be added to make the recipe work if I removed the espresso powder from the brownie mixture?
lulu_grimes's picture
23rd Dec, 2019
Hello, Thanks for your question. You can just leave the expresso powder out. I hope you enjoy the recipe.
8th Dec, 2019
My sauce was brown and not yellow like the picture?
lulu_grimes's picture
10th Dec, 2019
Hello, The colour of your sauce will depend on the strength of your coffee, we've made this at the Good Food show this year several times and the sauce has varied a little each time. I also think the lighting in this shot has made the sauce look yellower so don't worry about the colour your sauce has come out. I hope this helps.
Grace Crook's picture
Grace Crook
23rd Nov, 2019
How long does the espresso martini sauce last?
lulu_grimes's picture
25th Nov, 2019
Hello Grace, The sauce will last 3-4 days in the fridge. The sauce will also freeze if you need to keep it for longer, reheat it again gently, whisking it back to a smooth consistency. Lulu
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