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Espresso Martini Brownie Bites

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8 tablespoon unsalted butter (½ cup)

¾ cup bittersweet chocolate chips (115g)

2 eggs

¾ cup granulated sugar

¼ cup brown sugar

1 tablespoon Kahlua or other coffee liquor

1 tablespoon Vain Sri Lankan Vanilla in Dark Rum

1 teaspoon kosher salt

½ cup flour 60g

3 tablespoon cocoa powder

2 tablespoon ground espresso

Espresso Martini Glaze

½ cup powdered sugar

1 tablespoon coffee or more, by preference

1 tablespoon Kahlua or more, by preference


Melt the butter and chocolate together in a bowl using a microwave or a double boiler.

Remove from heat and stir in the white sugar and brown sugar until combined. Whisk in the eggs and Kahlua and Vain vanilla.

Add the dry ingredients. Fold in the flour, cocoa powder, ground espresso, and salt until combined.

Using a small cookie scoop, add the brownie dough to the well-greased mini muffin tin.

Bake at 350 for about 12-15 minutes.

Meanwhile, whisk in 1 tablespoon of Kahlua and 1 tablespoon of coffee into the powdered sugar.

Once the brownies have been removed from the oven, allow to cool for about 10 minutes. When removed from the mini muffin tin, pour the icing over the brownie bites. Enjoy!