Cappuccino Truffle Brownies 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cappuccino Truffle Brownies cont. 1 cup (6 ounces) semisweet chocolate chips 1/2 teaspoon butter GLAZE: 1/2 cup semisweet chocolate chips 1 teaspoon shortening Whole blanched almonds 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 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Cappuccino Truffle Brownies 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. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008