EASY CAPPUCCINO BROWNIES
Kids and adults alike love these cappuccino brownies. They're easy to make, and something different.
Provided by Sheryl
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 32.4 g, Cholesterol 83.3 mg, Fat 31.2 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 17.4 g, Sodium 26.3 mg, Sugar 19.9 g
CAPPUCCINO BROWNIES
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
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
OUTRAGEOUS BROWNIES
With chopped walnuts and loads of chocolate, it's no wonder that Ina Garden's Outrageous Brownies recipe from Food Network comes with a five-star rating.
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 20 large brownies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour a 12 x 18 x 1-inch baking sheet.
- Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
CAPPUCCINO BROWNIES
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
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
This easy brownie recipe from Lisa Kim of Brooklyn, New York, features the flavors of your favorite coffee drink -- espresso, cinnamon, and nutmeg.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 250 g, Fat 13 g, Protein 3 g
COFFEE BROWNIES
These brownies are the moistest, most chocolaty, and best brownies I have ever tasted, and I've tasted a lot. It takes time to prepare (and clean up), but it's well worth it. You may even want to prepare a pan for yourself! Just double the recipe.
Provided by Sharpshooter
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h20m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift together flour, salt, and baking soda in a medium bowl. Set aside.
- Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.
- Cream butter in a large bowl with an electric mixer. Add sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and the flour mixture, one at a time, mixing well after each addition. Stir in chocolate morsels, followed by walnuts and pecans until thoroughly mixed. Pour batter into a 9x12-inch baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. Spread frosting on top of cooled brownies.
Nutrition Facts : Calories 475.5 calories, Carbohydrate 58.4 g, Cholesterol 53.8 mg, Fat 27 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 11.9 g, Sodium 348.8 mg, Sugar 45.1 g
CAPPUCCINO CAKE BROWNIES
If you like your sweets with a cup of coffee, this recipe is good for you! These no-nut brownies combine a mild coffee flavor with the richness of semisweet chocolate chips. They're a quick and easy dessert or anytime snack at our house. -Mary Houchin Swansea, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 bars.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 38mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE-ESPRESSO SAUCE
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
Categories Coffee Mixer Chocolate Egg Dessert Bake Kid-Friendly Cream Cheese Chill Gourmet Small Plates
Yield Makes about 24 brownies
Number Of Ingredients 21
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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CAPPUCCINO BROWNIES - RECIPE GIRL
From recipegirl.com
Reviews 7Calories 373 per servingCategory Dessert
- Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan, knocking out the excess flour. (Or line the pan with parchment, letting the parchment come up the sides and hang over- then spray the parchment.- this is recommended as it's easier to get the brownies out of the pan cleanly.)
- In a large saucepan, melt the chocolate and butter with the espresso mixture over low heat, stirring, until smooth and then remove the pan from heat. Cool the mixture to lukewarm and whisk in the sugar and vanilla. Add the eggs, whisking well until the mixture is glossy and smooth. Stir in the flour and salt until just combined and stir in walnuts (if using).
- In a large bowl, use an electric mixer to combine the cream cheese and butter until light and fluffy. Add the powdered sugar, vanilla and cinnamon (if using) and beat until combined well. Spread the cream cheese layer evenly over the brownie layer. Chill the brownies for 1 hour, or until the cream cheese layer is firm.
- In a large pyrex measuring cup or glass bowl, place the chocolate, cream, butter and espresso mixture. Microwave in 30 second intervals, stirring, until melted and smooth. If the glaze is steaming hot, let it cool a little bit. Pour the glaze carefully over the cream cheese layer.
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CAPPUCCINO BROWNIES RECIPE | BON APPéTIT
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4/5 (6)Author Lisa ZwirnServings 20-24
- 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.
- 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.
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