My triumvirate post in honor of BlogHer Food09 – I am excited for the festivities and the conference and to finally meet my friends behind the icons- fellow Foodies. Since I have yet to make my own champagne (or as we say in the Napa Valley ‘sparkling wine’ — since the laws in Europe and other countries reserve the word Champagne for a specific type of wine with significant levels of carbon dioxide in it making it fizzy from the Champagne region of France) I went for the next best celebratory item for the palate – dessert. This concoction is ridiculous – brownie, espresso, butter bliss. Take a good long gander at the drool-some photo and then wash those digits, roll up your sleeves and get ready to lick your fingers as each sugary bite reveals its flavors. I DO want to know when you make it and I am betting against you. I think once you read this over, even the kitchen weary will jump in to make this dream a reality.
Hold onto your taste buds, it’s an explosion!
(Note: Be sure to read over the entire recipe as there are three ingredients lists and three sets of directions.)
1 cup all purpose flour
1 tbsp instant espresso coffee powder
1 tbsp dark unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup butter, softened
3/4 cup white sugar
1/4 cup packed light brown sugar
1 tsp vanilla
Preheat the oven to 350 degrees. Spray an 8 x 8 square baking pan with non-stick spray and set aside.
In a large bowl combine flour, espresso powder, cocoa powder, baking powder, and salt. Mix and set aside.
In a small microwave-safe bowl, add the chocolate chips and butter. It is important not to burn the chocolate chips – I recommend setting the microwave on medium power in 30-40 second intervals and stirring in between until the chocolate and butter are completely melted and smooth. Mixture should be warm.
Add in sugars and vanilla until completely combined. The mixture should be room temperature. Add in the eggs one, one at a time, whisking lightly after each addition.
Using a spatula, fold the chocolate mixture into the flour mixture until combined. Do not over beat!
Pour the batter evenly into the prepared pan and smooth the top.
Bake in the center of the oven for 30 – 35 minutes. Let cool completely in pan on rack.
2 1/2 tsp instant espresso coffee powder
1 – 2 TBS milk or cream
2 cups confectioner’s sugar, sifted
1/4 cup butter, softened
In a bowl, combine espresso powder and 1 TBS of milk or cream, stirring to dissolve.
Add in butter and sugar.
Using an electric mixer, beat on low speed to blend then on medium speed until creamy, adding more milk, if necessary to make a smooth, spreadable consistency. Spread evenly over the brownie.
Chill to harden, about 1 hour.
1 cup semi-sweet chocolate chips
1/3 cup whipping cream
Put the chocolate chips in a medium size bowl and melt on medium heat in 30 second internals stirring regularly. When melted, add in heavy whip cream. Stir until well combined.
Let cool to lukewarm.
Spread over frosting.
Chill until chocolate is set, about 1 hour. Cut into bars or squares.
11 Replies to “The Ultimate Cappuccino Brownie”
Gina brought me a lovely little box with four of these addictive amazing brownies. I ate them for breakfast yesterday and have been dreaming of them ever since. Decadent!
Now I know what you’re making for me next time you visit.
Hi, I have already seen it somethere…
I can personally attest that these were delicious! love ya, gina!
I did taste something like this when I lived in New Zealand…I think this recipe is pretty close to what I had there.
I’m so bummed I didn’t get to try these!! They look awesome 🙂
Commenting usually isnt my thing, but ive spent an hour on the site, so thanks for the info
Greetings from Tim. 🙂
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