Cappuccino Brownies With White Chocolate Espresso Sauce Recipes

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ESPRESSO BROWNIES



Espresso Brownies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h17m

Yield 36 bite-size brownies

Number Of Ingredients 10

Nonstick vegetable oil cooking spray
1/3 cup plus 2 tablespoons water
1/3 cup vegetable oil
2 large eggs
2 tablespoons plus 2 teaspoons espresso powder
1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 tablespoon unsalted butter, room temperature

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
  • Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE



Cappuccino Brownies with White Chocolate-Espresso Sauce image

Categories     Coffee     Chocolate     Dessert     Bake     Winter     Hazelnut     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Sauce
2/3 cup whipping cream
1/2 cup whole espresso coffee beans
5 ounces imported white chocolate (such as Lindt), chopped
1/8 teaspoon ground nutmeg
Brownies
3/4 cup (1 1/2 sticks) unsalted butter
4 1/2 ounces unsweetened chocolate, chopped
1 tablespoon instant espresso powder or instant coffee powder
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
3 large eggs
3/4 cup all purpose flour
3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup chopped toasted hazelnuts
Bittersweet chocolate curls
Powdered sugar

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.

CAPPUCCINO BROWNIES



Cappuccino Brownies image

Categories     Coffee     Chocolate     Dessert     Bake     Kid-Friendly     Cream Cheese     Cinnamon     Gourmet     Small Plates

Number Of Ingredients 21

For brownie layer
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 tablespoon instant espresso powder, dissolved in 1/2 tablespoon boiling water
3/4 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts, chopped
For cream cheese frosting
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar, sifted
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
For glaze
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1 tablespoon unsalted butter
1/4 cup heavy cream
2 1/4 teaspoons instant espresso powder, dissolved in 1/2 tablespoon boiling water

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.

CAPPUCCINO BROWNIES



Cappuccino Brownies image

There's something magical in coffee that intensifies the flavor of chocolate. These three-layer wonders freeze well, but somehow most of them disappear before they reach the freezer. -Susie Jones, Buhl, Idaho

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 22

8 ounces bittersweet chocolate, chopped
3/4 cup butter, cut up
2 tablespoons instant coffee granules
1 tablespoon hot water
4 large eggs, room temperature
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts
TOPPING:
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
GLAZE:
4 teaspoons instant coffee granules
1 tablespoon hot water
5 ounces bittersweet chocolate, chopped
2 tablespoons butter
1/2 cup heavy whipping cream

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.

Nutrition Facts : Calories 353 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 158mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

CAPPUCCINO BROWNIES



Cappuccino Brownies image

Great, creamy brownies. Freeze great. Wonderful to give as Christmas presents to teachers and friends.

Provided by Mary Beth Davis

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 9h5m

Yield 72

Number Of Ingredients 9

2 pounds milk chocolate chips
¼ cup instant coffee granules
1 cup unsalted butter, softened
2 cups white sugar
8 eggs
3 tablespoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups all-purpose flour

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.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 16.4 g, Cholesterol 27.4 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 42 mg, Sugar 12.5 g

FUDGY CAPPUCCINO BROWNIES



Fudgy Cappuccino Brownies image

Provided by Steven Okuley

Categories     Coffee     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Denver     Colorado     Small Plates

Yield MAKES ABOUT 24

Number Of Ingredients 11

3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
1 tablespoon instant espresso powder
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs, beaten to blend
1 cup semisweet chocolate chips

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.)

CAPPUCCINO BROWNIES



Cappuccino Brownies image

Categories     Coffee     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Chill     Gourmet     Small Plates

Yield Makes about 24 brownies

Number Of Ingredients 21

For the brownie layer
8 ounces fine-quality bittersweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water
1 1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts, chopped
For the cream cheese frosting
8 ounces cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
For the glaze
6 ounces fine-quality bittersweet chocolate
2 tablespoons unsalted butter
1/2 cup heavy cream
1 1/2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water

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.

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