CAPPUCHINO BROWNIES
From vino4dino 15 years ago
- 30 minutes to make
- Serves 24
As much fun to make as they are to eat. . The brownies keep, covered and chilled, for 3 days.
Ingredients
- For the brownie layer: shopping list
- •8 ounces fine-quality bittersweet chocolate, chopped shopping list
- •1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces shopping list
- •2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water shopping list
- •1 1/2 cups sugar shopping list
- •2 teaspoons vanilla shopping list
- •4 large eggs shopping list
- •1 cup all-purpose flour shopping list
- •1/2 teaspoon salt shopping list
- •1 cup walnuts, chopped shopping list
- For the cream cheese frosting: shopping list
- •8 ounces cream cheese, softened shopping list
- •3/4 stick (6 tablespoons) unsalted butter, softened shopping list
- •1 1/2 cups confectioners' sugar shopping list
- •1 teaspoon vanilla shopping list
- •1 teaspoon cinnamon shopping list
- For the glaze: shopping list
- •6 ounces fine-quality bittersweet chocolate shopping list
- •2 tablespoons unsalted butter shopping list
- •1/2 cup heavy cream shopping list
- •1 1/2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water shopping list
How to make it
- Make the brownie layer:
- •In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350°F. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.
- Make the cream cheese frosting:
- •In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners' sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.
- •Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.
- Make the glaze:
- •In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. Spoon the glaze over the brownies and serve. The brownies keep, covered and chilled, for 3 days.
- Makes about 24 brownies
People Who Like This Dish 5
- turtle66 Sacramento, CA
- toleliz Burlington, Canada
- jeffsgirl Medford, OR
- clbacon Birmingham, AL
- greekgirrrl Long Island, NY
- vino4dino Baltimore, MD
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The Rating
Reviewed by 2 people-
Yes....gr8t post
turtle66
in Sacramento loved it
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5+++++++ FABULOUS!
greekgirrrl
in Long Island loved it
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