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Cappuccino Brownies Recipe

Cappuccino Brownies Recipe photo by Taste of Home

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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

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Cappuccino Brownies Recipe

Prep: 30 min. + chilling Bake: 25 min. + cooling

Yield: 24 Servings

30 25 55

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 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.

Nutritional 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.

Originally published as Cappuccino Brownies in Taste of Home October 2011, p59

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Reviewed on Sep. 30, 2011 by crazyfrenchy

these were so good!! The only thing wrong is that after setting out of fridge alittle while the choc seemed to get soft and messy. I was going to make for bake sale but they will not stay of of fridge for a long period of time.

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