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espresso martini brownies lined up on a table.

Espresso Martini Brownies (EASY + gluten-free!)

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Prep Time15 minutes
Cook Time20 minutes
Total Time55 minutes
Servings16 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

Method

  • 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

Keywords

boxed brownie, brownie mix, brownie recipe, gluten-free brownies
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