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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
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

Printed from tasteofhome.com Jul 24, 2008

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Cappuccino Truffle Brownies cont.

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.