Cappuccino Brownies Recipe

Cappuccino Brownies Recipe

Ingredients:

4 oz chocolate (good quality, bittersweet); chopped
6 Tbsps butter (unsalted);Cut to pieces
3/4 c refined sugar
1 tbsp instant coffee powder (espresso), diluted in 1/2 Tbsp hot water
2 fresh eggs (large)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 c flour (all purpose); sifted
1/2 c chopped walnuts
4 oz softened cream cheese
1/2 teaspoon ground cinnamon
3 Tbsps butter (unsalted); softened
1/2 teaspoon vanilla extract
3/4 c sifted powdered sugar
1 Tbsp butter (unsalted); softened
1/4 c heavy cream
3 oz chocolate (good quality, bittersweet)
2 1/4 teaspoon instant coffee powder (espresso), diluted in 1/2 Tbsp hot water

Instructions:

Preheat the oven up to 350 degrees F. Grease an 8 inch square pan then coat with a little flour.

Melt the butter, chocolate, plus espresso in a saucepan atop low flame. Constantly stir until it becomes smooth. Remove from the heat. Let the mixture cool before adding the vanilla plus sugar. Stir.

Beat in the eggs individually. Blend well. When the texture becomes smooth (and glossy), add in the salt, as well as flour. Add walnuts. Stir. Pour the mixture into the pan.

Bake for 22-25 minutes. Allow it to cool.

Beat the butter together with the cream cheese using an automatic mixer until it becomes fluffy and light. Beat in the cinnamon, vanilla together with the powdered sugar until well combined. Scoop the frosting onto the brownies. Spread evenly. Refrigerate for an hour to make the frosting firm.

Melt the chocolate, butter, espresso, and cream in a bain-marie. Stir constantly until it becomes smooth. Remove from flame. Allow it to cool. Drizzle over the frosting. Before serving, chill the brownies.

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