Coffeehouse Cappuccino Brownies

Total Time
55mins
Prep 25 mins
Cook 30 mins

Hmmmm. Love Coffee and Chocolate? This one is truely a winner! From my TOH friend, Maddy.

Ingredients Nutrition

Directions

  1. Heat oven to 350ºF.
  2. In a large mixing bowl place, in this order without stirring, brown sugar, eggs, flour, shortening or butter, coffee, vanilla, cinnamon, baking powder, baking soda, salt and cocoa powder.
  3. Beat at low speed until lightly mixed, then at medium speed for about 30 seconds.
  4. Stir in chopped nuts and white chocolate chips until blended.
  5. Spread batter evenly over a well-greased jelly-roll pan (15 1/2-by-10 1/2-by-1-inch) and bake for about 30 minutes, or until springy to the touch.
  6. Do not overbake.
  7. Meanwhile, prepare the icing: Cream butter until smooth.
  8. Sift confectioner's sugar, cocoa, and cinnamon into a small mixing bowl.
  9. Combine the cream and brewed coffee.
  10. To the creamed butter add confectioner's sugar alternately with the cream, beating to combine.
  11. Add the vanilla and stir to combine.
  12. Continue beating only until the icing is of a good spreading consistency.
  13. When brownies are done, remove them from the oven and cool for 10 minutes on a wire rack.
  14. Spread the icing evenly on top.
  15. Cool to room emperature, then cut into bars.
  16. Garnish with melted white chocolate in an abstract decorative pattern, if desired.

Reviews

(1)
Most Helpful

These were really good. I was hoping for something with a stronger coffee flavor, but that will be remedied the next time by making my coffee even stronger. I don't normally like chocolate chips in brownies, but the white chips melted a little and gave it a wonderful flavor. I used the walnuts, just because that's what I had. They were very moist. I didn't cook this quite as long as directed, and my center is a little less than cooked. This is a VERY good thing, because it might prevent me from eating the whole lasagna pan (and that's what I used, rather than the jelly roll pan). I didn't make the icing, because I felt it was already undiabetic friendly enough. Thanks, HCMac, for a really good brownie recipe. BTW, I left out the cinnamon, because I don't like cinnamon and chocolate. I doubt it made much difference, other than making it more to my likes.

~Bliss~ November 15, 2007

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