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Cappuccino Brownies

Cappuccino Brownies
There’s something magical in coffee that intensifies the flavor of chocolate. These three-layer wonders freeze well, but somehow most of them disappear before they reach the freezer.—Susie Jones, Buhl, Idaho
24 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 8 ounces bittersweet chocolate, chopped
  • 3/4 cup butter, cut up
  • 2 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • 4 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

  • In a microwave, melt chocolate and butter; stir until smooth. Cool
© Taste of Home 2013

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Cappuccino Brownies (continued)

Directions (continued)

  • 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 13-in. x 9-in. baking pan. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near 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.
  • Cover and freeze for up to 1 month. To use frozen brownies: Thaw at
  • room temperature. Cut into bars. Refrigerate leftovers. Yield: 2
  • dozen.
Nutrition Facts: 1 brownie equals 353 calories, 25 g fat (13 g saturated fat), 78 mg cholesterol, 158 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013