What is Espresso Martini?

Espresso Martini is a cold, coffee-flavoured cocktail made with vodka, espresso coffee and coffee liqueur. Its rich, indulgent and creamy.

How to make Espresso Martini Brownies?

The flaky skin on top/ the crinkled top is due to over missing the batter. Which is not a bad thing in this case. The lovely top is an outcome of incorporating excessive air into the batter while beating the eggs and sugar, allowing a crispy meringue layer to form on top of the brownies.
The extra egg yolk added to the batter adds richness to the brownies.
Don’t over mix the batter once the dry ingredients are added to the wet ingredients as that might change the texture of the brownies and release the air we incorporated initially. Just mix the dry and wet ingredients till incorporated.
Espresso martini topping gives a creamy coffee boost to the fudgy brownies. Made with Cream, fresh brewed coffee and Vodka.
Using good quality ingredients is the key to delicious brownies!!!

Equipment Used –

USA Pan Aluminized Steel Square Cake Pan with Americoat, 8 Inch

Philips HR3705/10 300-Watt Hand Mixer, Black

Heat Resistant Silicone Spatulas Set of 6

Ingredients Used –

Ossoro Cocoa Powder, 250 GMS, Dutch Processed Alkalised

Callebaut Dark Couverture Chocolate 1 Kg

Nottacia Uttam Sugar Natural Brown Sugar, 1kg

How to store Brownies?

Brownies can be stored at room temperature (20C-25C) for up to 3 days in an airtight container or in the fridge for up to 5 days. Once refrigerated, they will become like thick fudge. Reheat in the microwave for gooey brownies, if you’d prefer.

Love Brownies? Also try my –

Peanut Butter Swirl Chocolate Brownies made with crunchy homemade peanut butter.
Cranberry Brownie Bars
Vegan Beetroot Brownies with Ganache
Strawberry Chocolate Brownies

Espresso Martini Brownies

Recipe by thecrumbstoriesCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Fudgy chocolate brownies topped strong notes of coffee that are complimented by hints of sugar and cream. These Espresso Martini Brownies are the perfect boozy delight for christmas!

Ingredients

Dark Chocolate Brownies
100 g Unsalted Butter
40 g Olive Oil
180 g Dark Chocolate
180 Brown Sugar
2 Eggs
1 Egg Yolk
90 g All-Purpose Flour
30 g Cocoa Powder
1/2 tsp Salt
1 tsp Vanilla Extract
1 tsp Instant Coffee + 1 tsp Hot water Or 1 tbsp Fresh brewed Coffee
Espresso Martini Sauce
80 ml Freshly Brewed Coffee
4 tbsp Caster Sugar
120 ml Cream
1/2 tbsp Cornflour
30-45 ml Vodka

Directions

Preheat the oven to 170 C.
In a heat proof bowl, melt the chocolate and butter together on a double boiler or in the microwave at 30 second bursts. Let it cool.
In another bowl, beat the eggs, egg yolk and the sugar till the sugar is completely dissolved. The mixture will look pale and fluffy (Takes about 5 mins)
Add the melted chocolate and butter to the egg mixture and beat well. Now, add in the olive oil and mix well.
Sift the flour and cocoa powder. Add the sifted dry ingredients to the wet batter and mix till combined.
Chop some chocolate and fold it into the batter. (Optional)
Grease and line an 8 x 8 inch pan. Transfer the brownie batter into the pan.
Bake in the preheated oven for 25-28 mins.
Espresso Martini Sauce
Combine the coffee and sugar in a pan and heat up till sugar is dissolved and simmer.
In a bowl, mix cream and cornflour till no lumps remain and add to the coffee. Stir over medium heat until thickened.
Add Vodka and turn off heat.
Once cool, pour over brownies and serve.

Notes

Don’t over mix the batter after adding the dry ingredients as that will change the texture of the brownies and release all the air we incorporated earlier.
When the brownies are fresh baked, they will be a little too soft and gooey. Will firm up as they cool.
Using good quality ingredients is the key to delicious brownies!!!

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