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