Espresso Martini Brownies (EASY + gluten-free!)
These espresso martini brownies are rich, fudgy brownies topped with a light, whipped espresso frosting that tastes exactly like everyone's favorite cocktail! And they start with a boxed brownie mix, making them one of the easiest yet most impressive desserts you'll ever make. They're perfect for holiday parties, cookie exchanges, and any gathering where you want to show up with something truly unforgettable!
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Servings: 16 brownies
Equipment
- 2 large bowls
- 1 9x9-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!
Nutrition
Serving: 1brownie | Calories: 285kcal | Carbohydrates: 42g | Protein: 2g | Fat: 13g | Fiber: 1g | Sugar: 30g