Cappuccino Brownies Recipes

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• Combine all ingredients in a blender. Blend until smooth. Divide among 2 glasses. Put some whipped topping into a pastry bag or plastic bag fitted with a star tip. Top each drink with a little whipped topping and a drizzle of chocolate syrup.

Steps:

• Heat oven to 350ºF.
• In a large mixing bowl place, in this order without stirring, brown sugar, eggs, flour, shortening or butter, coffee, vanilla, cinnamon, baking powder, baking soda, salt and cocoa powder.
• Beat at low speed until lightly mixed, then at medium speed for about 30 seconds.
• Stir in chopped nuts and white chocolate chips until blended.
• Spread batter evenly over a well-greased jelly-roll pan (15 1/2-by-10 1/2-by-1-inch) and bake for about 30 minutes, or until springy to the touch.
• Do not overbake.
• Meanwhile, prepare the icing: Cream butter until smooth.
• Sift confectioner's sugar, cocoa, and cinnamon into a small mixing bowl.
• Combine the cream and brewed coffee.
• To the creamed butter add confectioner's sugar alternately with the cream, beating to combine.
• Add the vanilla and stir to combine.
• Continue beating only until the icing is of a good spreading consistency.
• When brownies are done, remove them from the oven and cool for 10 minutes on a wire rack.
• Spread the icing evenly on top.
• Cool to room emperature, then cut into bars.
• Garnish with melted white chocolate in an abstract decorative pattern, if desired.

Steps:

• Make the brownie layer:
• In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350°F. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.
• Make the cream cheese frosting:
• In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners' sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.
• Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.
• Make the glaze:
• In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. The brownies keep, covered and chilled, for 3 days.

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.

Steps:

• Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 minutes, stirring after 1 minute and then every 30 seconds or until melted.
• Stir until smooth.
• Stir in sugar.
• Add eggs, 1 at a time, beating with a spoon just until blended after each addition.
• Stir in flour and vanilla; stir in chocolate morsels.
• Pour mixture into a lightly greased 13- x 9-inch baking pan.
• Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
• Cool completely on a wire rack.
• Cappuccino Buttercream Frosting:.
• Dissolve instant mocha cappuccino mix in hot milk in a small cup, stirring to combine; cool completely (about 10 minutes).
• Pour milk mixture into a mixing bowl; add softened butter, and beat at medium speed with an electric mixer until well combined.
• Gradually add powdered sugar, beating until smooth and fluffy.
• Spread Cappuccino Buttercream Frosting evenly over top of cooled brownies.
• Garnish, if desired.
• Cut into squares.
• Cover and chill, if desired.
• **Cook time does not include cooling of brownies OR frosting.

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.

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.

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.

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.)

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.