Cappuccino Truffle Brownies Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 265
  • Fat:
  • 17 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 58 mg
  • Sodium:
  • 127 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Cappuccino Truffle Brownies

Cooking for One or Two Cookbook

I created these brownies by combining my favorite beverage and chocolate together for a cooking contest. I was so pleased with the results, I knew the recipe was a keeper.

SERVINGS: 16

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. Bake: 20 min.

Ingredients:

  • 2 squares (1 ounce each) semisweet chocolate
  • 1/2 cup butter, cubed
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 teaspoon instant coffee granules
  • 1 tablespoon hot water
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 teaspoon butter
  • GLAZE:
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening
  • Whole blanched almonds

Directions:

In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small mixing bowl, beat the eggs, brown sugar and vanilla. Beat in chocolate mixture. Combine the flour, baking powder and cinnamon; stir into chocolate mixture.
    Spread into a greased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
    For filling, in a large mixing bowl, beat the cream cheese and confectioners' sugar until light and fluffy. Dissolve coffee in water. Stir into cream cheese mixture. In a microwave, melt chips and butter; stir until smooth. Beat into cream cheese mixture until blended. Spread over brownies.
    For glaze, in a microwave, melt chips and shortening; stir until smooth. Dip each almond halfway into glaze and place on a waxed paper-lined baking sheet. Let stand until chocolate is set. Drizzle remaining glaze over bars. Place almond in the center of each bar. Refrigerate leftovers. Yield: 16 bars.


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