Imagine the rich, fudgy decadence of a brownie, the creamy indulgence of cheesecake, and the bold buzz of an espresso martini—all in one bite. That’s exactly what these Ultimate Espresso Martini Cheesecake Brownies deliver! They’re the kind of dessert that makes you stop mid-bite, close your eyes, and just savor. Whether you’re hosting a dinner party, need a show-stopping treat, or simply want an excuse to combine coffee and chocolate (who doesn’t?), this recipe is for you.
I first came up with this recipe when trying to recreate the flavors of my favorite after-dinner cocktail, the espresso martini. Adding those bold coffee and vodka notes to a dessert seemed like the perfect way to end a meal. Pair that with the velvety swirl of cheesecake, and you’ve got yourself a dessert worth talking about!
The Story Behind Espresso Martini Cheesecake Brownies
The espresso martini itself was invented in the 1980s by a bartender in London who wanted to create a drink that offered a “wake me up and perk me up” vibe. It’s traditionally made with vodka, coffee liqueur, a shot of espresso, and a touch of simple syrup. Translating those flavors into a dessert felt like the natural next step.
Brownies are always a crowd-pleaser, but when you add a swirl of cheesecake and a hint of coffee liqueur, they become something truly special. The recipe combines the rich, chocolatey base of a classic brownie with the tangy creaminess of cheesecake, then adds a grown-up twist with espresso and vodka. I’ve made these for everything from holiday gatherings to casual coffee dates with friends, and they never disappoint.
These brownies are especially perfect for cooler months when cozy flavors like coffee and chocolate shine. But honestly, they’re so good you’ll want to bake them year-round. Pro tip: serve them chilled for an extra fudgy texture!
Let’s Talk Ingredients
To make these Ultimate Espresso Martini Cheesecake Brownies, here’s what you’ll need and why each ingredient matters:
- Unsalted butter: Provides richness and helps create that fudgy brownie texture. If you only have salted butter, reduce the added salt in the recipe.
- Dark chocolate: Use high-quality chocolate (at least 70% cocoa) for that deep, intense flavor. Chocolate chips work in a pinch, but a bar melted down is ideal.
- Granulated sugar and brown sugar: A mix of both gives the brownies structure while keeping them moist. The brown sugar adds a slight caramel note.
- Eggs: Essential for binding everything together. Let them come to room temperature for the best results.
- Espresso powder: This is the star ingredient! It enhances the chocolate flavor and adds that bold coffee kick. Instant coffee can work, but espresso powder is preferred for intensity.
- Vodka: Adds the “martini” element. You don’t need much, and it bakes out, leaving just a hint of flavor.
- Coffee liqueur: Kahlúa or Tia Maria are great options. They add a sweet, boozy coffee note.
- Cream cheese: For the cheesecake swirl. Use full-fat for the creamiest, richest flavor.
- Vanilla extract: Balances the flavors and enhances the sweetness.
- Flour: Stick with all-purpose flour for the perfect texture. Measure carefully to avoid dense brownies.
- Cocoa powder: Adds depth to the chocolate flavor. Go for unsweetened, high-quality cocoa powder.
Feel free to tweak the ingredients based on what you have. For example, you can swap the vodka for more coffee liqueur or leave out the alcohol entirely for a family-friendly version.
Equipment Needed
Before you dive in, gather these tools:
- Mixing bowls: You’ll need at least two—one for the brownie batter and one for the cheesecake mixture.
- 9×13-inch baking pan: This size ensures the perfect brownie thickness. Line it with parchment paper for easy removal.
- Electric mixer: A hand mixer or stand mixer works well for the cheesecake layer.
- Whisk and spatula: A whisk for the brownie batter and a spatula for folding ingredients together.
- Measuring cups and spoons: Precision is key, especially for baking!
If you don’t have a 9×13-inch pan, you can use an 8×8-inch pan, but note that the baking time will increase as the brownies will be thicker.
How to Make Espresso Martini Cheesecake Brownies
- Prep your pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment paper, leaving an overhang for easy removal.
- Make the brownie batter: Melt 1 cup (226g) of unsalted butter and 8 ounces (225g) of dark chocolate together in a heatproof bowl over simmering water, stirring until smooth. Let it cool slightly.
- Mix wet ingredients: In a large bowl, whisk together 1 cup (200g) granulated sugar, 1/2 cup (100g) brown sugar, and 4 large eggs until smooth. Stir in 1 tablespoon (15g) espresso powder, 2 tablespoons (30ml) vodka, and 2 tablespoons (30ml) coffee liqueur. Fold in the melted chocolate mixture.
- Add dry ingredients: Sift in 1 cup (125g) all-purpose flour and 1/3 cup (35g) cocoa powder. Gently fold until just combined. Don’t overmix!
- Make the cheesecake layer: Beat 8 ounces (225g) of cream cheese, 1/4 cup (50g) sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth.
- Assemble: Pour the brownie batter into the prepared pan, reserving about 1/2 cup. Dollop the cheesecake mixture on top, then swirl with a knife. Add the reserved brownie batter in dollops and swirl again.
- Bake: Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. A toothpick inserted should come out with moist crumbs.
- Cool and chill: Let the brownies cool completely in the pan, then chill in the fridge for at least 2 hours before slicing.
Cooking Tips & Techniques
Here are some tips to make sure your brownies turn out perfectly:
- Use room temperature ingredients for a smoother batter and cheesecake layer.
- Don’t overmix the brownie batter—this keeps them fudgy rather than cakey.
- Chill the brownies before slicing for cleaner, sharper edges.
- For an extra coffee kick, sprinkle a little espresso powder on top before serving.
Variations & Adaptations
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking mix.
- Non-alcoholic: Skip the vodka and coffee liqueur, and add 2 extra teaspoons of espresso powder.
- Seasonal twist: Add a pinch of cinnamon or nutmeg for a warm, holiday flavor.
Serving & Storage Suggestions
These brownies are best served chilled or at room temperature. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. They also go wonderfully with—you guessed it—an espresso martini!
Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, wrap each piece in plastic wrap and freeze for up to 3 months.
Nutritional Information & Benefits
While these brownies are definitely a treat, they do offer some perks. Dark chocolate is packed with antioxidants, and coffee has been linked to increased focus and energy. That said, each brownie is approximately 320 calories with 15g of fat and 4g of protein. Enjoy in moderation!
Conclusion
If you’re a fan of coffee, chocolate, or creamy cheesecake, you’ve got to try these Ultimate Espresso Martini Cheesecake Brownies. They’re decadent, easy to customize, and guaranteed to impress anyone lucky enough to snag a piece. Let me know how they turn out—did you tweak the recipe? Add your own spin? Drop a comment or share a photo on social media. Happy baking!
FAQs
Can I make these brownies ahead of time?
Yes! They actually taste better the next day as the flavors have time to meld together. Just store them in the fridge.
What can I use instead of vodka?
You can skip the vodka entirely or substitute it with more coffee liqueur or even water.
Can I use decaf coffee?
Absolutely! Decaf espresso powder works just as well for those avoiding caffeine.
How do I get clean slices?
Chill the brownies first, then use a sharp knife wiped clean between cuts.
What’s the best way to reheat these brownies?
Pop them in the microwave for 10-15 seconds for a warm, gooey treat.
Print
Ultimate Espresso Martini Cheesecake Brownies
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Rich, fudgy brownies swirled with creamy cheesecake and infused with the bold flavors of espresso martini. Perfect for any occasion, these brownies are a decadent treat that combines coffee, chocolate, and a hint of vodka.
Ingredients
- 1 cup (226g) unsalted butter
- 8 ounces (225g) dark chocolate
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 4 large eggs
- 1 tablespoon (15g) espresso powder
- 2 tablespoons (30ml) vodka
- 2 tablespoons (30ml) coffee liqueur
- 1 cup (125g) all-purpose flour
- 1/3 cup (35g) cocoa powder
- 8 ounces (225g) cream cheese
- 1/4 cup (50g) sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment paper, leaving an overhang for easy removal.
- Melt the butter and dark chocolate together in a heatproof bowl over simmering water, stirring until smooth. Let it cool slightly.
- In a large bowl, whisk together granulated sugar, brown sugar, and eggs until smooth. Stir in espresso powder, vodka, and coffee liqueur. Fold in the melted chocolate mixture.
- Sift in the all-purpose flour and cocoa powder. Gently fold until just combined. Do not overmix.
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth to make the cheesecake layer.
- Pour the brownie batter into the prepared pan, reserving about 1/2 cup. Dollop the cheesecake mixture on top, then swirl with a knife. Add the reserved brownie batter in dollops and swirl again.
- Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. A toothpick inserted should come out with moist crumbs.
- Let the brownies cool completely in the pan, then chill in the fridge for at least 2 hours before slicing.
Notes
Use room temperature ingredients for smoother batter and cheesecake layer. Chill the brownies before slicing for cleaner edges. For an extra coffee kick, sprinkle a little espresso powder on top before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 30
- Sodium: 80
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
Keywords: espresso martini brownies, cheesecake brownies, coffee dessert, chocolate dessert, fudgy brownies
