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Cappuccino Truffle Brownies

 Cappuccino Truffle Brownies
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.
16 ServingsPrep: 30 min. Bake: 20 min.


  • 2 ounces semisweet chocolate
  • 1/2 cup butter, cubed
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 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 small bowl, beat the eggs, brown sugar and vanilla.
  • Beat in chocolate mixture. Combine the flour, baking powder and
  • cinnamon; stir into chocolate mixture.

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Cappuccino Truffle Brownies (continued)

Directions (continued)

  • 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 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.
Nutritional Facts: 1 serving (1 each) equals 265 calories, 17 g fat (10 g saturated fat), 58 mg cholesterol, 127 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.