While I tried to feed her festive, holiday dried fruit bars, and gingerbread, and orange cookies….she just wanted chocolate…
This recipe is from a “Land O Lakes Recipe Collection” magazine dated 2004.
I make this comment often while I’m baking, but ‘who needs potpourri’ when you have Cappuccino Brownies in the oven?
1 T instant expresso powder
2 t hot water
1 c semi-sweet chocolate chips
1/2 c butter
1 c sugar
1 t vanilla
1 c all purpose flour
1/2 t baking powder
1/4 t salt
1 t instant espresso powder
2 – 3 T milk or cream
2 c powdered sugar
1/4 c butter, softened
1/3 c semi-sweet chocolate chips
1/2 t shortening
Heat oven to 350 degrees. Combine 1 T expresso powder and hot water in bowl; stir to dissolve.
Melt 1 c chocolate chips and 1/2 c butter in saucepan over low heat, stirring. Remove from heat and stir in espresso mixture, sugar and vanilla. Add eggs, one at a time, mixing well. Add flour, baking powder, and salt. Stir until well mixed.
Spread mixture into well greased 8″ square baking pan. Bake for 33 to 38 minutes, or until brownies just begin to pull away from sides of pan. Don’t over bake; cool completely.
Combine 1 t espresso powder and 2 T milk in small bowl; stir to dissolve. Add powdered sugar and 1/4 c butter. Beat at low speed, adding enough milk for desired spreading consistency. Frost cooled brownies.
Melt 1/3 c chocolate chips and shortening in saucepan over low heat, stirring until smooth. Drizzle melted chocolate over frosting; swirl with knife for marbled effect.
A few of my notes:
The brownie base is very soft; I lined the pan with parchment to aid in removing the brownie from pan.
These cut like cheesecake – that means, clean the knife between every slice for a pretty, smooth cut.
The brownies are best on day 2, after the flavors blend. Freshly baked, there may seem to contain too much espresso or chocolate, but just step back and wait a few hours.
I’m not a coffee drinker, but these are DELICIOUS!!!!!!!