Best Orange Cappuccino Brownies Recipes

PAULA DEEN'S ORANGE BROWNIES

Steps:

• Preheat oven to 350°F. Spray a 13x9-inch pan with nonstick spray.

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.

FROSTY ORANGE CAPPUCCINO DESSERT

Steps:

• Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In bottom of ungreased 13x9-inch pan, press mixture firmly and evenly. Bake about 10 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In small bowl, stir espresso granules into hot water until dissolved; set aside.
• In large bowl, beat cream cheese on medium speed until smooth. Beat in milk until blended. Spoon 1 cup cream cheese mixture into small bowl; stir in orange juice concentrate and 1 cup of the whipped cream.
• Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife.
• Freeze at least 3 hours until firm. For servings, cut into 5 rows by 3 rows.

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.

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.