"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cappuccino Brownies Recipe

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This recipe for Cappuccino Brownies, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Monday, March 23, 2009


1/2 cup butter or margarine
3 oz unsweetened chocolate, cut up
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda
1 tsp instant coffee crystals
1 Tbs whipping cream
1 cup sifted powdered sugar
2 Tbs butter or margarine
Chocolate Frosting:
1 cup semi-sweet chocolate pieces
1/3 cup whipping cream

Melt the 1/2 cup of butter or margarine and unsweetened chocolate in a medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Stir in granulated sugar. Add eggs, one a a time, beating with a wooden spoon just until combined. Stir in vanilla.
Sift together flour and baking soda in a small bowl. Add flour mixture to chocolate mixture and stir just until combined. Spread batter in a greased 8" x 8" x 2" baking pan. Bake in a 350F oven for 30 minutes.
Meanwhile, for topping, dissolve coffee crystals in whipping cream. Beat together powdered sugar and the 2 Tbs butter or margarine in a small mixing bowl with an electric mixer or medium speed. Add whipping cream mixture and beat until creamy. If necessary, add a little additional whipping cream until mixture is of spreading consistency. Spread over the warm brownies. Chill about 1 hour or until topping is set.
Chocolate Frosting: Combine semi-sweet chocolate pieces with whipping cream in a small pan. Stir over low heat until chocolate is melted and mixture begins to thicken.
Carefully spread frosting over brownies. Chill until frosting is set. Cut into bars. Makes 16 bars.




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