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Cappuccino Cake Brownies Recipe

Cappuccino Cake Brownies Recipe photo by Taste of Home

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If you like your sweets with a cup of coffee, this recipe is good for you! These no-nut brownies combine a mild coffee flavor with the richness of semisweet chocolate chips. They're a quick and easy dessert or anytime snack at our house. —Mary Houchin Swansea, Illinois

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Cappuccino Cake Brownies Recipe

Prep: 15 min. Bake: 25 min. + cooling

Yield: 16 Servings

15 25 40

Ingredients

1 tablespoon instant coffee granules
2 teaspoons boiling water
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon

Directions

In a small bowl, dissolve coffee in water; set aside. In a microwave, melt chocolate chips; stir until smooth. In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; gradually add to creamed mixture until blended.
Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Yield: 16 brownies.

Nutritional Facts 1 serving (1 each) equals 124 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 38 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Cappuccino Cake Brownies in Taste of Home June/July 2001, p27

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Cappuccino Cake Brownies

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(11-15) of 15 reviews

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Reviewed on Oct. 03, 2008 by jhae

I used Splenda and added some ground flax seed. Would be really good served with sugarfree icecream while it is warm. Great flavor, texture was a bit odd (I think from the flax). My picky husband eat half.

Reviewed on Oct. 03, 2008 by vammie

Chocolate chips are measured by weight...so 6 oz chips fills a one cup measure.