Side Pannel
Cappuccino Brownies
Cappuccino Brownies
- Recipe Submitted by maryjosh on 11/19/2018
Ingredients List
- 8 ounces bittersweet chocolate, chopped
- 3/4 cup butter, cut up
- 2 tablespoons instant coffee granules
- 1 tablespoon hot water
- 4 large eggs
- 1-1/2 cups sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- TOPPING:
- 1 package (8 ounces) cream cheese, softened
- 6 tablespoons butter, softened
- 1-1/2 cups confectioners' sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- GLAZE:
- 4 teaspoons instant coffee granules
- 1 tablespoon hot water
- 5 ounces bittersweet chocolate, chopped
- 2 tablespoons butter
- 1/2 cup heavy whipping cream
Directions
Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts.
Transfer to a greased and floured 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour.
For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set. Cut into bars. Refrigerate leftovers. Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.
Transfer to a greased and floured 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour.
For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set. Cut into bars. Refrigerate leftovers. Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.
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