Recipe

Cappuccino Brownies With Coconut Topping Recipe

Add Step-by-Step Photos	Crossfire / All my dishes 6 months, 3 weeks ago I have made this recipe (up to step 4) and placed on top of shortbread. That was good Prep:20m Cook:35m Servings:8	Crossfire
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Ingredients

6 squares semisweet chocolate, chopped

1 tbsp instant coffee

1 tbsp boiling water

3/4 cup flour

3/4 tsp cinnamon

1/2 tsp baking powder

1/4 tsp salt

1/2 cup sugar

1/4 cup butter or margarine

3 large eggs, divided

1/4 cup whipping cream

1 tsp vanilla

3/4 cup coconut, divided

1/2 cup chocolate chips, divided

Directions

Preheat oven to 350 degrees. Grease an 8 inch baking pan, set aside.

Melt chocolate squares in small saucepan over low heat, stirring constantly; set aside. Dissolve coffee in boiling water in a small cup; set aside.

Place flour, cinnamon, baking powder and salt in a small bowl, stir to combine.

Beat sugar and butter in large bowl with mixer until light and fluffy. beat in 2 eggs, 1 at a time. beat in chocolate mixture and coffee mixture until well combined. Add flour mixture. beat at low speed until well blended. Spread batter evenly into prepared pan.

For topping: combine cream, remaining egg and vanilla in small bowl; mix well. Stir in 1/2 cup coconut and 1/4 cup chips. spread evenly over brownie base; sprinking with 1/4 cup coconut and chips. Bake 30 to 35 minutes or until coconut is browned and center is set. Remove pan to wire rack; cool completely. cut into 2 inch squares.

store tightly covered at room temp or freeze up to 3 months.

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