"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cappuccino Brownies Recipe

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Cappuccino Brownies image
John Heidrich and Pooky Duffy (1990)


This recipe for Cappuccino Brownies, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pooky Duffy
Added: Thursday, July 10, 2008


1 1/2 sticks (3/4 cup) unsalted butter
4 oz. unsweetened baking chocolate
2 cups granulated sugar
3 large eggs
1 1/2 tsp. vanilla
1 c. all-purpose flour
1 c. chopped and toasted pecans, or walnuts, or hazelnuts
3 tsp. instant coffee powder

1/2 c. cream cheese, softened
1/2 c. unsalted butter, softened
2 tsp. vanilla
2 tsp. instant coffee powder
1 1/3 c. confectioner's sugar

Preheat oven to 350F (325F for glass baking dish).
1. Line a 9 x 13" pan with foil, letting ends extend above pans on two sides. Grease foil.
2. Brownies: Melt butter and chocolate in a medium saucepan over low heat, stirring constantly. Remove from heat; whisk in sugar, then eggs, vanilla, and flour. Stir in nuts and coffee powder. Spread batter in pan and bake 30-35 minutes until a toothpick inserted in center comes out with moist crumbs attached. Do not overbake. Cool in pan on a wire rack. Lift foil by ends onto cutting board.
3. Frosting: Beat cream cheese and butter in medium bowl until smooth; add vanilla and coffee powder, then confectioner's sugar until smooth. Spread over brownies; dust lightly with cinnamon. Chill until firm. Cut into 24 squares.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I won second place at the Geneva Grape Jamboree in the brownie category with this recipe.




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