CAPPUCCINO BROWNIES
This recipe is from a cookbook called Heavenly Brownies, which my wonderful Cookbook swap mate, Jubes, sent me. The book is published in the UK, which is why the measurements are european as opposed to american, but I've had great success in converting weight to volume and other measurements here: http://www.onlineconversion.com/cooking.htm. *This site converts 8oz of self rising flour to be 2 cups, which is easily made by combining 2 cups all purpose flour, 3 tsp baking powder, and 1 tsp salt.*
Provided by Katzen
Categories Bar Cookie
Time 55m
Yield 15 Brownies, 15 serving(s)
Number Of Ingredients 13
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.
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