Cappuccino Brownies
We celebrated a birthday at work last week, and I wanted to make a special dessert for a special coworker. I searched through my files looking for a recipe that would take into consideration that I’d be making it on a work night and also the fact that I was seriously sleep-deprived. I had stayed up until the wee hours watching the speeches after the election the night before, and I hadn’t gotten my mojo back yet.
After sleep-walking my way through work that day, I realized that I had to select a seriously easy recipe to make but it had to be seriously delicious as well. Enter cappuccino brownies!
Years ago, I tinkered with a family favorite brownie recipe to introduce coffee house flavors. Even though I am not a fan of the chocolate-cinnamon combo, it works here in a wonderfully subtle fashion. It was fun to have the sensory experts with whom I work try to identify the flavors in the brownie. Juan took one bite and immediately said, “Mexican hot chocolate.” Another coworker couldn’t identify the cinnamon; but, in his defense, he taste tests mostly savory products. Mary, our technical director, thought the cinnamon flavor was really strong—but she has a very keen palate. Yet another coworker said that this brownie was the best she had ever tasted and asked if it had been posted yet.
If you want a seriously easy, seriously moist, seriously fudgy brownie with subtle hints of your favorite cup of coffee, I give you cappuccino brownies!
One year ago: Sweet Potato Pie
Cappuccino Brownies
Ingredients
- 2 sticks unsalted butter
- 4 squares unsweetened baking chocolate
- 4 eggs
- 2 cups sugar
- 2 tsp. espresso powder
- 5/8 tsp. cinnamon
- Pinch of salt
- 2 tsp. vanilla
- 1 cup flour
- 1 cup mini semisweet chocolate chips
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Directions
Grease and flour 9×13” pan.
Melt butter and baking chocolate together. Set aside and let cool to lukewarm or room temperature. Cooling is important—don’t skip!
Note: I beat by hand with a whisk but using mixer is OK. Beat eggs until light and frothy. Add sugar and beat until mixture is light and fluffy. Add cooled chocolate mixture and beat well. Add espresso powder, cinnamon, salt and vanilla. Add flour and mix well. Stir in chocolate chips.
Spread in prepared pan and bake at 350o for approx. 30 to 35 mins.
Source: Adapted from an old family recipe