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cappuccino brownies

October 12, 2009

cappuccino brownies

For my first ever entry, I’ve made something combining two of my favorite ingredients: chocolate and coffee!  This recipe, derived from RecipeGirl, is as good as it is rich.  I’m not a huge cinnamon fan, so I spread the cinnamon cream cheese layer a little thinner, which was a good choice, because it would have been overwhelming with a thick layer.  My roommates got to the brownie batter and I’d be happy just to make that layer – it was simple and yummy and not too strong.

Try them for yourself!


4 oz bittersweet chocolate
6 Tbs unsalted butter
1 Tbs instant espresso powder, dissolved in ½ tbs water
¾ cup sugar
1 tsp vanilla extract
2 eggs
½ cup all-purpose flour
¼ tsp salt

Preheat oven to 350°F. Spray 8-inch baking pan, I use a pyrex dish.

Dissolve espresso into water, add to saucepan over lo-medium heat.  Melt chocolate and butter, stir until smooth- REMOVE from heat, so that the chocolate does not burn. Whisk in vanilla and sugar, add eggs, one at a time, and whisk until smooth. Mix in salt and flour.

Spread batter in pan, bake 10-15 minutes. Let cool (but not too much – you want the cream cheese layer to melt slightly) while making the next two layers.

4 oz cream cheese, softened
3 Tbs unsalted butter, softened
¾ cup powdered sugar
½ tsp vanilla extract
½ tsp ground cinnamon

Beat together cream cheese and butter until blended, add increments of sugar until combined.  Next, stir in the vanilla and cinnamon. Spread the cinnamon cream cheese layer while the brownies are still slightly warm.

3 ounces fine-quality bittersweet chocolate (not unsweetened)
1 Tbs unsalted butter
¼ cup heavy whipping cream
2¼ tsp instant espresso powder mixed with ½ tbs water

In a bowl or measuring cup (I recommend a microwave-safe measuring cup, it makes it easy to pour the glaze), place the espresso (mix espresso and water before adding), chocolate, cream, and butter and microwave for 30 seconds at a time.  Stir in between the 30-second intervals, mine was ready on high after only two 30-second intervals.  Pour over cinnamon cream cheese layer, pop in the fridge for about 2-3 hours, until glaze is set.  I like these the best after taking them out of the fridge and letting them set at room temperature for about an hour.

One Comment leave one →
  1. October 14, 2009 3:22 am

    Now that I’m done with my freaking pharmacology exam I can catch up on blogs

    Congrats on your new blog! It’s looking good and can’t wait for more to come. I’m not a big icing fan on brownies but quite the process with 2 layers of flavor.

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