Cappuccino Brownies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ounces high quality milk chocolate, chopped
1 tablespoon instant coffee powder
4 tablespoons (½ stick) butter, room temperature ½ cup sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1/8 teaspoon ground cinnamon
Pinch salt
½ cup flour
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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. |
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Number Of
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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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