Your favorite cocktail just got a serious upgrade! These espresso martini brownies are rich, fudgy, deeply chocolatey brownies topped with the most incredible whipped mascarpone espresso frosting – and they taste exactly like the cocktail, but in dessert form. They’re the showstopping sweet treat that everyone loses their mind over, the perfect bring-to-a-party dessert, and honestly one of the easiest things you’ll ever bake!
The mascarpone frosting is light, fluffy, and spiked with espresso – it tastes like it came from a high-end bakery, but it takes about 5 minutes to make. I used a gluten-free brownie mix to keep these completely gluten-free, but any boxed brownie mix will do. And if you love easy, crowd-pleasing gluten-free desserts, you’ll also want to try my healthy cookie pie and best ever gluten-free cinnamon rolls!
Why You’ll Love These Espresso Martini Brownies
- Your favorite cocktail in brownie form. Rich, chocolatey brownies topped with a light, fluffy espresso mascarpone frosting that tastes exactly like an espresso martini – this is the most fun, most impressive dessert you’ll bring to any holiday party this season.
- Incredibly easy & starts with a boxed mix! The brownies are made from a box, which means the hardest part of this entire recipe is making the frosting – and that takes 5 minutes with a hand or stand mixer.
- Everyone LOVES them. Coffee lovers, chocolate lovers, espresso martini lovers – seriously everyone. I have never once brought these to a party and come home with leftovers. Not once!
What Boxed Brownie Mix Do You Recommend?
For a gluten-free option, I love the Miss Jones Gluten-Free Brownie Mix — the texture is incredibly fudgy, the chocolate flavor is deep and rich, and nobody ever guesses it’s gluten-free. It’s my absolute go-to for this recipe!
For a regular (non-gluten-free) option, I’ve always loved the Ghirardelli Triple Fudge Brownie Mix. The chocolate flavor is exceptional and it bakes up beautifully fudgy every single time. It’s a pantry staple in our house!
Either way – use whatever boxed mix you love and follow the package instructions exactly. The magic of this recipe is in the frosting!
Sam’s Recipe Tips
- Make sure everything is at room temperature. The butter AND the mascarpone need to be fully softened for the frosting to come together smoothly and fluffy. Cold ingredients will result in a lumpy frosting that refuses to whip properly. Set both out at least an hour before you start.
- Let the espresso cool completely before adding to the frosting. Adding hot espresso to the frosting will melt the butter and cause the whole thing to become soupy. Brew your espresso first, let it cool to room temperature (or pop it in the fridge for 10 minutes to speed it up), then add it to the frosting.
- Cool the brownies completely before frosting. I know it’s tempting to frost them while they’re still a little warm, but if the brownies retain any heat, the frosting will melt and pool all over the place. Give them a full hour at room temperature, or pop them in the fridge to speed up the cooling.
- Top with a dusting of cocoa powder. For the most beautiful, bakery-worthy finish, dust a thin layer of cocoa powder on top! It gives that espresso martini vibe immediately and looks absolutely stunning on a holiday dessert table.
- Make ahead friendly. These brownies are even better the next day! Make them the day before your party or gathering, store covered in the fridge, and bring to room temperature before serving. The frosting sets slightly in the fridge and becomes even more delicious.
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Espresso Martini Brownies (EASY + gluten-free!)
Equipment
- 2 large bowls
- 1 9×9-inch baking pan
Ingredients
- 1 pacakage brownie mix I used Miss Jones gluten-free brownie mix
For the espresso marscapone frosting:
- 1/2 cup (1 stick) butter softened at room temperature
- 1/4 cup marscarpone cheese at room temperature
- 4 cups powdered sugar
- 1/4 cup espresso or strong coffee, chilled
- 1 teaspoon vanilla extract
Instructions
- Make the brownies according to the package instructions. Cool completely.
- While the brownies are cooling, make the frosting by adding all frosting ingredients to a bowl and use either a hand or stand mixer to beat until smooth, light, and fluffy.
- Once the brownies are completely cool, spread the frosting on top of the brownies, then cut into individual squares for serving.
Notes
- Room temperature butter and mascarpone are essential for a smooth, fluffy frosting.
- Let the espresso cool completely before adding to the frosting.
- Cool the brownies completely before frosting — at least 1 hour at room temperature.
- For gluten-free: use Miss Jones Gluten-Free Brownie Mix.
- For regular: Ghirardelli Double Chocolate Brownie Mix is my top pick!
- Store covered in the fridge for up to 5 days. Bring to room temperature before serving.
- Make ahead: these are even better the next day!
