Creamy Espresso Martini Brownies
Indulge your senses with these creamy espresso martini brownies. Combining the rich, dark flavour of chocolate with the sharpness of coffee and the smoothness of vodka, these brownies are sure to tantalize your taste buds. Perfect for any occasion, they're sure to leave you wanting more!
Welcome to my blog! Today I'm sharing a recipe that'll be sure to make any gathering a hit: Creamy Espresso Martini Brownies.
I can guarantee that no one has ever tasted brownies quite like these! Combining velvety dark chocolate with a creamy espresso martini sauce, this recipe is equal parts rich and decadent. Perfect for a fancy dessert for adults and the perfect treat for kids.
Every bite of these creamy espresso martini brownies is heavenly. The chocolatey combination of the dark chocolate and espresso, along with the creamy center of the chocolate balls and the sweet espresso martini sauce all work together to create a unique flavor. It's a party in your mouth!
These brownies are so easy to make that anyone can do it. I always love to make sure that everyone can enjoy my baking, no matter their level of skill.
So don't be afraid to try these creamy espresso martini brownies. You won't be disappointed!
Why You’ll Love This Creamy Espresso Martini Brownies Recipe
These are all the reasons I'm loving this Creamy Espresso Martini Brownies recipe:
It's decadent: The combination of dark chocolate, espresso, and vodka make these brownies impossible to resist. Add the creamy espresso martini sauce and you have the perfect indulgent treat!
It's simple and easy: This recipe is surprisingly simple and requires minimal preparation and cooking time. Plus, it only requires one bowl and the result is amazing.
It's an impressive dessert: Serve these brownies at your next dinner party and you are sure to impress your guests! The combination of flavours and textures make for an unforgettable dessert.
Creamy Espresso Martini Brownies
Indulge your senses with these creamy espresso martini brownies. Combining the rich, dark flavour of chocolate with the sharpness of coffee and the smoothness of vodka, these brownies are sure to tantalize your taste buds. Perfect for any occasion, they're sure to leave you wanting more!
Ingredients
- 185g unsalted butter, cubed
- 185g dark chocolate, roughly chopped
- 3 large eggs
- 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
Instructions
- Step 1: Pour the butter and dark chocolate into a heat-resistant bowl. Fill a small pot with about a quarter of boiling water and place the bowl on top. Heat the mixture over low heat until the butter and chocolate have completely melted, stirring now and then. Take the bowl out of the pot and let the concoction cool to room temperature.
- Step 2: Preheat the oven to 180C/160C fan/gas 4 and grease a 20 cm square brownie tin. Using an electric whisk, beat together the eggs and sugar until the mixture is thick, creamy, and has doubled in size. This process may take anywhere between 3-8 minutes, depending on the power of your whisk. Pour the cooled chocolate mixture over the fluffy egg mixture, and gently combine the two together with a spatula, taking care to fold from all sides in order to keep the air in the mixture. Finally, stir until the colour of the combined mixture is a dark brown.
- Step 3: Combine the flour, cocoa, and salt in a sieve and sift it over the chocolate-egg mixture. Use the same figure-of-eight motion to fold in the dry 'ingredients' and coffee mixture. The mixture may look dry and crumbly at first; stir until it appears fudge-like. Pour the mixture into the pan and use a spatula to spread it evenly into the corners. Place the chocolate balls in the brownie mixture at even intervals.
- Step 4: Roast in the oven until the top has a glossy, paper-like surface and the sides start to separate from the dish. Pull out of the oven. If desired as a dessert, let it cool down slightly.
- Step 5: In a pot, combine the coffee and sugar over a keen heat until the sugar is dissolved. Combine a small quantity of the cream with the cornflour, then pour this mixture into the pot with the rest of the cream. Cook at a simmer whilst stirring it over a medium heat until the sauce thickens. Finally, add the vodka and turn off the heat. Plate each brownie and pour the sauce over them.
