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Cappuccino Brownies Recipe

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

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Saturday, January 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces high quality milk chocolate, chopped
1 tablespoon instant coffee powder
4 tablespoons ( stick) butter, room temperature cup sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1/8 teaspoon ground cinnamon
Pinch salt
cup flour

Directions:
Directions:
Preheat oven to 350. Lightly grease 8 inch square baking pan with unsalted shortening (Crisco). Line bottom and two of the sides with a sheet of aluminum foil that extends 2 inches over each side. Lightly grease foil. Melt chocolate and coffee powder in microwave for 1 minute. Stir until smooth. Cream butter at high speed with electric mixer. Gradually add sugar, then eggs, one at a time. Continue beating 2 to 3 minutes until light in color. Add flavorings and mix until blended. Add melted chocolate/coffee and flour and beat quickly until blended. Scrape batter into prepared pan, smoothing the top with a spatula. Bake 25 to 30 minutes at 350. Leave in the pan to cool on a rack for 4 hours. Run a knife around edge of pan to loosen brownies. Use the extended foil to pull the brownies from the pan. Peel off the foil and cut into 16 squares.

Number Of Servings:
Number Of Servings:
16 - 2 inch brownies
Personal Notes:
Personal Notes:
I've been making brownies since I was a teenager - and that's a long time ago! I always used the recipe on the back or the Baker's unsweetened baking chocolate box. (That was when the box was blue - it's now sort of orange and the recipe is on the inside and just a little different!) These are a little different brownie that I a friend in Charleston had ordered from a caterer. With a bit of experimenting I come up with this.

 

 

 

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