Some cosmetic changes in preparation for larger site changes in the works.


REC: A T&T for Cappuccino Brownies==>

Veteran Member
2030 posts
Joined: Mar 10, 2006


Posted to Thread #1001 at 3:35 pm on Mar 13, 2006

Cappuccino Brownies

As a general rule I prefer brownies with no frosting, but this one is a big exception to that rule! This recipe came to me from a cooking lover, Donna Brooks Turner.

Cappuccino Brownies

Brownie Layer
8 ounces fine quality bittersweet chocolate (not unsweetened), chopped (I use Callebaut semisweet.)
6 ounces unsalted butter, cut into pieces
3 Tablespoons instant espresso powder, dissolved in 1/2 Tablespoon boiling water
1-1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup pecans or walnuts, chopped

Cream Cheese Frosting
10 ounces Philadelphia cream cheese, softened
7-1/2 Tablespoons unsalted butter, softened (3-3/4 ounces)
1-7/8 cups confectioners' sugar, sifted
1-1/4 teaspoons vanilla
2 teaspoons cinnamon

6 ounces fine-quality bittersweet chocolate (not unsweetened)-- I use semisweet.
1 ounce unsalted butter
1/2 cup heavy cream
2-1/2 Tablespoons instant espresso powder, dissolved in boiling water

Preheat oven to 350 degrees and butter & flour a foil-lined 13 x 9-inch rectangular baking pan (do not spray).

Brownie Layer: In a heavy 1-1/2-quart saucepan (I use a double boiler), melt chocolate and butter with espresso mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in nuts.

Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on rack.

Cream Cheese Frosting: In a bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla and cinnamon and beat until well combined. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.

Glaze: In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler (or bowl) from heat. Cool glaze to room temperature.

Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.

Cut chilled brownies into 24 squares and remove them from the pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, for 5 days.

Other messages in this thread: