Recipe: Coffee Brownies
YIELD: 9 x 13 pan
Ingredients:
---------------
8 ozs semi-sweet chocolate
2 sticks plus 2 tablespoons butter
2 Tablespoons instant espresso powder dissolved in 1 Tbsp of boiling water
2 teaspoons vanilla
1 1/2 cup sugar
4 large eggs
1 cup flour
1/2 teaspoon salt
1 Cup walnuts chopped
Creamy Cappuccino Ingredients:
---------------------------------
8 ozs of cream cheese
6 tablespoons butter
1 1/2 cup confectioner's sugar
1 tsp vanilla
1 tsp cinnamon
Glaze Ingredients:
-----------------------
6 ozs semi sweet chocolate
2 tablespoon butter
1/2 cup of cream
4 1/2 teaspoon instant espresso powder dissolved in 1 Tbsp of boiling water
Procedure:
--------------
* Preheat oven to 350 degrees.
* Melt chocolate, butter and espresso mixture over low heat stirring till smooth.
* Remove from heat. Cool until lukewarm and whisk in sugar and vanilla.
* Add egg one at a time until mixture is glossy and smooth.
* Stir flour and salt until combined.
* Stir in walnuts.
* Spread in greased and floured pan.
* Bake 20 - 25 minutes.
* Cool completely.
* Beat cream cheese and butter until light and fluffy.
* Add sugar, vanilla, and cinnamon and beat until combined well.
* Spread over brownie layer.
* Chill until frosting firms.
* For glaze - melt chocolate, butter and espresso mixture stirring until smooth.
* Cool and spread on cream cheese mixture.
* Chill until cold - at least 3 hours.
* These will keep about 5 days in the fridge - but serve them room temperature.
Ingredients:
---------------
8 ozs semi-sweet chocolate
2 sticks plus 2 tablespoons butter
2 Tablespoons instant espresso powder dissolved in 1 Tbsp of boiling water
2 teaspoons vanilla
1 1/2 cup sugar
4 large eggs
1 cup flour
1/2 teaspoon salt
1 Cup walnuts chopped
Creamy Cappuccino Ingredients:
---------------------------------
8 ozs of cream cheese
6 tablespoons butter
1 1/2 cup confectioner's sugar
1 tsp vanilla
1 tsp cinnamon
Glaze Ingredients:
-----------------------
6 ozs semi sweet chocolate
2 tablespoon butter
1/2 cup of cream
4 1/2 teaspoon instant espresso powder dissolved in 1 Tbsp of boiling water
Procedure:
--------------
* Preheat oven to 350 degrees.
* Melt chocolate, butter and espresso mixture over low heat stirring till smooth.
* Remove from heat. Cool until lukewarm and whisk in sugar and vanilla.
* Add egg one at a time until mixture is glossy and smooth.
* Stir flour and salt until combined.
* Stir in walnuts.
* Spread in greased and floured pan.
* Bake 20 - 25 minutes.
* Cool completely.
* Beat cream cheese and butter until light and fluffy.
* Add sugar, vanilla, and cinnamon and beat until combined well.
* Spread over brownie layer.
* Chill until frosting firms.
* For glaze - melt chocolate, butter and espresso mixture stirring until smooth.
* Cool and spread on cream cheese mixture.
* Chill until cold - at least 3 hours.
* These will keep about 5 days in the fridge - but serve them room temperature.
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