Best Cappuccino Brownies Recipes

CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE

Steps:

• For sauce:
• Bring cream and espresso beans to simmer in heavy medium saucepan. Cover, remove from heat and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just until melted.)
• For Brownies:
• Position rack in lowest third of oven and preheat to 350°F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in 1 1/2 cups sugar and eggs. Stir in flour, then chopped bittersweet chocolate and nuts. Transfer to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Cool on rack. (Can be made 8 hours ahead.)
• Using foil sides as aid, lift brownie from pan. Fold down foil sides. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
• Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies. Sift sugar over.

CAPPUCCINO CAKE BROWNIES

Steps:

• In a small bowl, dissolve coffee in water; set aside. In a microwave, melt chocolate chips; stir until smooth. In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; gradually add to creamed mixture until blended., Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

CAPPUCCINO BROWNIES

Steps:

• 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., Transfer to a greased and floured 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack., 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., 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.

CAPPUCCINO BROWNIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8-inch baking pans.
• Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
• In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
• Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.

CAPPUCCINO BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
• Make brownie layer:
• In a heavy 1 1/2-quart saucepan melt chocolate and butter with espresso mixture over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in walnuts.
• Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on a rack.
• Make cream cheese frosting:
• In a bowl with an electric mixer beat cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla, and cinnamon and beat until combined well. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.
• Make glaze:
• In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and butter with cream and espresso mixture, stirring, until smooth, and remove top of double boiler or bowl from heat. Cool glaze to room temperature.
• Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.
• Cut chilled brownies into 24 squares and remove them from pan while still cold. Serve brownies cold or at room temperature. Brownies keep, covered and chilled, in one layer, 5 days.

CAPPUCCINO BROWNIES

Steps:

• Preheat oven to 325 degrees. Place rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter; set aside.
• In a large saucepan over very low heat, melt chocolate and butter together, stirring, until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs.
• In a medium bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined, but do not overmix. Fold in chocolate chips.
• Pour into prepared pan, and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes. Transfer to a wire rack; cool completely. Run a sharp paring knife around edges, then invert. Peel off parchment paper, and cut into 16 squares.

ORANGE CAPPUCCINO BROWNIES

Steps:

• Heat oven to 350°F. Spray square pan, 9x9x2 inches, with cooking spray. Mix flour, granulated sugar, cocoa, espresso and baking powder in medium bowl. Stir in egg product, margarine and water. Spread in pan.
• Bake 18 to 20 minutes or until center is set and brownies begin to pull away from sides of pan. Cool 15 minutes.
• Mix all glaze ingredients until smooth. Drizzle glaze over brownies. Sprinkle with additional grated orange peel if desired. For brownies, cut into 4 rows by 4 rows.

CAPPUCCINO CAKE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Dissolve coffee in boiling water in a small bowl.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Beat sugar and butter together in a bowl until light and fluffy. Beat melted chocolate chips, eggs, and and coffee mixture into sugar mixture.
• Whisk flour and cinnamon together in a bowl. Gradually stir flour mixture into chocolate mixture until batter is combined. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

EASY CAPPUCCINO BROWNIES

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 2 to 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk eggs and sugar together in a bowl. Stir in melted chocolate and butter.
• Sift flour and cocoa powder together in another bowl; add to the chocolate mixture. Dissolve instant coffee in water and pour into the batter. Add heavy cream and walnuts; mix well. Pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

CAPPUCCINO BROWNIES

Steps:

• For brownies:
• Preheat oven to 325°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray.
• Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well. Transfer batter to prepared pan.
• Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack.
• For ganache:
• Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl. Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely. Chill until ganache is thick but still slightly pourable, about 25 minutes.
• Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper; peel off foil.
• Pour ganache onto center of brownies; spread to edges (some may drip over). Sprinkle with cinnamon. Chill until ganache is set, at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
• Cut brownies into 4 strips. Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles. Arrange brownies on platter and serve.

CAPPUCCINO-CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwavable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in 2 cups sugar. Add 4 eggs, coffee granules and vanilla; mix well. Stir in 1-1/4 cups flour; spread onto bottom of greased foil-lined 13x9-inch pan.
• Beat cream cheese, remaining sugar, remaining egg, 2 Tbsp. flour and cinnamon in same bowl until well blended. Drop by spoonfuls over brownie batter; swirl gently with knife.
• Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

CAPPUCCINO TRUFFLE BROWNIES

Steps:

• 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., 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.

FUDGY CAPPUCCINO BROWNIES

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Melt butter and chocolate in heavy medium saucepan over medium-low heat, stirring until smooth. Mix in 1 3/4 cups sugar and espresso powder. Remove from heat. Stir in vanilla. Mix flour, cinnamon, nutmeg and salt in large bowl. Add chocolate mixture and eggs and stir just until blended. Stir in chocolate chips.
• Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer to rack; cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.)

CAPPUCCINO BROWNIES

Steps:

• Preheat oven to 180C/350F/Gas Mark 4. Grease and line the base of a 28x18cm/11x17" baking tin.
• Mix instant coffee and hot water, set aside.
• Sift the flour, baking powder, and cocoa into a bowl and add the butter, sugar, eggs, and coffee. Beat well by hand or with an electric mixer until smooth, then spoon into prepared pan, smoothing the top.
• Bake for 35-40 mins, or until risen and firm. Leave to cool in the tin for 10 mins, then turn out onto a wire rack and peel off lining paper. Leave to cool completely.
• To make frosting, place the chocolate, butter, and milk in a bowl set over a saucepan of simmering water and stir until the chocolate has melted (you may wish to microwave this in 30 second intervals, until the same effect is achieved.) Sift icing sugar into white chocolate mixture, and beat until smooth. Spread over cake. Dust brownies with cocoa powder, then cut into squares.

CAPPUCCINO-CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on medium 2 minutes or until the butter is melted. Stir until the chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, the coffee granules and vanilla; mix well. Stir in 1 1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan.
• Beat cream cheese, remaining 1/3 cup sugar, remaining egg, the 2 tablespoons flour and cinnamon in the same bowl until well blended. Spoon over brownie batter. Swirl with a knife to marbleize.
• Bake 40-50 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator.
• HOW TO SOFTEN CHEESE: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10-15 seconds or until softened.

CAPPUCCINO CAKE BROWNIES

Steps:

• 1. Preheat oven to 350 degrees
• 2. In a small bowl - Dissolve coffee in water; set aside
• 3. Melt chocolate chips in microwave, stirring until smooth
• 4. In a small mixing bowl - Cream butter and sugar until light and fluffy
• 5. Beat in eggs, melted chocolate and coffee mixture
• 6. Combine flour and cinnamon; gradually add to creamed mixture until blended
• 7. Pour into a greased 8-inch square baking pan
• 8. Bake at 350 degrees for 25 - 30 minutes or until toothpick inserted near the center comes out clean
• 9. Cool on a wire rack
• 10. Cut into squares

CAPPUCCINO CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, coffee granules and vanilla; mix well. Stir in 1-1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan.
• BEAT cream cheese, remaining 1/3 cup sugar, remaining egg, 2 Tbsp. flour and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl with knife to marbleize.
• BAKE 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan; cut into 24 squares. Store leftover brownies in refrigerator.

CAPPUCCINO CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 350°F.
• Microwave chocolate and butter in large microwave-safe bowl on high for 2 minutes, or until butter is melted.
• Stir until chocolate is completely melted.
• Stir in 2 cups of the sugar.
• Add 4 of the 5 eggs, coffee granules and vanilla; mix well.
• Stir in 1 1/4 cups of the flour.
• Spread into greased and foil-lined 13x9 baking pan.
• Beat cream cheese, remaining 1/3 cup sugar, remaining egg, 2 T. flour and cinnamon in same bowl until well blended.
• Spoon over brownie batter, swirl with knife to marbleize.
• Bake 40 minutes or until toothpick inserted comes out with fudgy crumbs.
• DO NOT OVER BAKE.
• Cool in pan, cut into squares.
• Store leftovers in refrigerator.