Brownie Espresso Dessert Martini

I had so much fun making this Brownie Espresso Dessert Martini for you. Making desserts I know everyone will love always puts me in a good mood! I started this recipe by making brownies from scratch. As I said in the episode, you can definitely use a boxed mix if you want. However, if you have the time, I promise you’ll love the homemade brownie recipe. When they’re still warm from the oven pour the Kahlúa on top so it soaks in thoroughly and evenly. 

Once the brownies are ready and starting to soak up the liquor the dish is already halfway there! Then, it’s only a matter of assembling the rest of the dessert and putting it in the fridge to chill if you aren’t going to serve it right away. 

This is a fun way to take a few regular ingredients and make them into something extraordinary for a dinner party or just a fun night in. Be sure to use your prettiest dessert dishes if you have them. They really elevate the entire presentation, too. 

Enjoy this Brownie Espresso Dessert Martini when you have a chance this season. It’s easily the best way to finish any meal! 

Brownie Espresso Dessert Martini 

This is a dessert for the adults only! I love making this for fancy dinner parties, it’s an elevated recipe everyone loves. If you don’t have time to make the brownies from scratch you can use a box mix. 

Ingredients (serves 4) 

For the brownies: 

• ½ cup (1 stick) unsalted butter 

• 1 cup granulated sugar 

• 2 large eggs 

• 1 tsp vanilla extract 

• ⅓ cup unsweetened cocoa powder 

• ½ cup all-purpose flour 

• ¼ tsp salt 

• ¼ tsp baking powder 

For assembly: 

• 4 scoops coffee ice cream 

• ¼ cup Kahlúa (coffee liqueur) 

• Optional toppings: chocolate shavings, whipped cream, or cocoa powder 

Directions 

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper. 

2. Melt butter in a medium saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Add in the cocoa powder, flour, salt, and baking powder. Stir until just combined. 

3. Pour batter into the prepared pan and bake 20–25 minutes, until a toothpick comes out mostly clean. Let cool. 

4. While brownies cool, slightly soften coffee ice cream for easier scooping. 

5. Pour the Kahlúa into a small bowl or drizzle directly over brownies. 

6. To assemble the dessert, cut cooled brownies into squares. Top each brownie with a scoop of coffee ice cream. Drizzle Kahlúa over the ice cream and brownie. 

   
   

7. Optional: sprinkle chocolate shavings, dust with cocoa, or add whipped cream. Serve immediately! 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.