FUDGY CAPPUCCINO BROWNIES
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
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.)
ULTIMATE FUDGY BROWNIES
The key to really moist, fudgy brownies is not to overmix the batter. For extra decadence, lightly frost them with softened chocolate ganache (page 108) and sprinkle with extra toasted nuts on top. These treats are for serious chocolate lovers.
Yield makes 24 (2-inch) bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Lightly oil a 9- by 13-inch baking pan with canola oil spray.
- In a glass bowl, combine the chocolate and butter. Microwave on high setting for 2 minutes. Immediately remove from the microwave and stir until the chocolate is completely melted. In a large bowl, lightly beat the eggs with a wire whisk. Add the agave nectar and vanilla extract. Stir in the melted chocolate mixture. Sift the flour, baking powder, and salt over the chocolate mixture. Gently fold the ingredients, just until the flour is incorporated. Gently fold in the pecans. Be sure not to overmix; the mixture will be lumpy.
- Pour into the prepared baking pan. Bake for 30 minutes, or until just set. Do not overbake, or the brownies will lose their fudginess. Let cool in the pan before cutting into bars.
CAPPUCCINO BROWNIES
Categories Coffee Chocolate Dessert Bake Kid-Friendly Cream Cheese Cinnamon Gourmet Small Plates
Number Of Ingredients 21
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-CREAM CHEESE BROWNIES
This is another fantastic recipe from Kraft - and anyone that is a chocolate lover will certainly enjoy this brownie recipe!! This is a great recipe to enjoy and serve at special gatherings -
Provided by Chef mariajane
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230.3, Fat 13, SaturatedFat 7.8, Cholesterol 70.8, Sodium 87.9, Carbohydrate 27, Fiber 1, Sugar 19.6, Protein 3.6
FUDGY CREAM CHEESE BROWNIES
This recipe is easy to make and tastes great. It was given to me by my mother who often doubles the recipe and bakes it as a cake instead.
Provided by rawrabsent
Categories Bar Cookie
Time 55m
Yield 24 Brownies
Number Of Ingredients 13
Steps:
- For The Chocolate Batter - Combine Flour, baking powder and salt.
- Melt Chocolate with butter over hot water.
- Beat eggs until foamy. Gradually add sugar, continue beating at meadium speed of electric mixer until thick and lemon coloured, about 5 minutes.
- Add vanilla and chocolate mixture; mix well. Add flour; mix well.
- For The Cream Cheese Batter - Beat cream cheese with butter, vanilla, sugar and egg until well blended.
- To Finish Brownies - Layer half of the chocolate batter in a greased and floured 8-inch (2 litre) square pan.
- Spread with cheese mixture. Top with spoonfuls of chocolate batter.
- Swirl with knife through layers to marble.
- Bake at 180ºC (350ºF) for 35 minutes or until brownies pull away from the sides of the pan. Cool on wire rack.
Nutrition Facts : Calories 114, Fat 6.3, SaturatedFat 3.7, Cholesterol 38.5, Sodium 73.6, Carbohydrate 13.6, Fiber 0.3, Sugar 11, Protein 1.7
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