Cappuccino Brownies Recipe
Cappuccino Brownies Recipe photo by Taste of Home

Cappuccino Brownies Recipe

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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
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:24 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES: 24 servings


  • 8 ounces bittersweet chocolate, chopped
  • 3/4 cup butter, cut up
  • 2 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • 4 large eggs
  • 1-1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 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

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.


  1. Preheat oven to 350°. 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.
  2. Transfer to a greased and floured 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. 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.
  4. 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. Cut into bars. Refrigerate leftovers.
    Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.
    Yield: 2 dozen.
Originally published as Cappuccino Brownies in Taste of Home October 2011, p59

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Reviewed Jan. 2, 2015

"Wow delicious! They were a hit! Very rich but good. Will definitely make again!"

Reviewed Jul. 14, 2014

"These were very good. I left the cinnamon out of the cream cheese layer - just a personal preference. They are very rich, and very tasty! Thank you for sharing!!"

Reviewed Oct. 13, 2013

"These freeze very well. Let them thaw at room temperature and then refrigerate before serving as they are best served chilled. The flavor is good except I wasn't too fond of the cinnamon with the cream cheese layer."

Reviewed Sep. 7, 2013

"Too much coffee flavor. The topping tasted better on a bagel."

Reviewed May. 11, 2012

"I made these for my brother's birthday one year. I'll definitely be making these again!"

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