Recipe for Cappuccino Brownies
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There is nothing better than dessert and in the world of dessert, there are few things better than brownies. We found this recipe recently in a book filled with recipes for cookies and brownies. The book is called "125 Cookies to Bake, Nibble, and Savor," written by Elinor Klivans. Here is the recipe for the cappuccino brownies:
Cappuccino BrowniesAs coffee houses sprang up on every street corner, it seemed to me that a foamy cup of cappuccino dusted with cinnamon should inspire a new brownie. Although these contain white chocolate to give them a dense, moist brownie texture, it's the coffee and cinnamon that deliver the cappuccino jolt.
Makes 12 to 16 brownies |
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6 ounces white chocolate, chopped (preferably Callebaut, Lindt, or Baker's Premium)
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 tablespoons (1/2 stick) soft unsalted butter
1/2 cup sugar
2 large eggs
1 tablespoon instant decaffeinated coffee dissolved in 1 tablespoon hot water
1 teaspoon vanilla extract
Good Advice: Watch these brownies carefully during baking. They are thin and the edges can quickly become too crisp. To Freeze: Wrap each brownie tightly in plastic wrap. Place in a metal or plastic freezer container and cover tightly. Or, put the wrapped brownies in a plastic freezer bag and seal. Label with the date and contents. Freeze up to 3 months. To Serve: Defrost the wrapped brownies at room temperature for about 3 hours. Leftover brownies can be covered with plastic wrap and stored at room temperature up to 3 days.
- from "125 Cookies to Bake, Nibble, and Savor," by Elinor Klivans
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
2 teaspoons ground cinnamon
4 tablespoons (1/2 stick) soft unsalted butter
1/2 cup sugar
2 large eggs
1 tablespoon instant decaffeinated coffee dissolved in 1 tablespoon hot water
1 teaspoon vanilla extract
- Position a rack in the middle of the oven. Preheat the oven to 175°F. Butter the bottom and sides of an 8x8-inch pan with 1- to 2-inch sides.
- Put the white chocolate in a small nonreactive heatproof container and melt it in the oven about 10 to 12 minutes. Remove it as soon as it is melted and stir until smooth. Set aside to cool slightly. Increase the oven to 325°F.
- Stir the flour, salt, and cinnamon together in a small bowl and set aside.
- Put the butter and sugar in the large bowl of an electric mixer and beat on medium speed until smooth, or about 1 minute. Decrease the speed to low and add the eggs, dissolved coffee, and vanilla, blending until the eggs are incorporated. You will see pieces of butter. Stop the mixer and scrape the sides of the bowl once during this mixing. Mix in the melted chocolate. Mix in the flour mixture just until it is incorporated and the batter is smooth. Spread it evenly in the prepared pan.
- Bake for about 25 minutes, just until a toothpick inserted in the center comes out clean. The brownies will feel soft. Cool them thoroughly in the pan on a wire rack about 1 hour. Cut into 12 to 16 pieces.
Good Advice: Watch these brownies carefully during baking. They are thin and the edges can quickly become too crisp. To Freeze: Wrap each brownie tightly in plastic wrap. Place in a metal or plastic freezer container and cover tightly. Or, put the wrapped brownies in a plastic freezer bag and seal. Label with the date and contents. Freeze up to 3 months. To Serve: Defrost the wrapped brownies at room temperature for about 3 hours. Leftover brownies can be covered with plastic wrap and stored at room temperature up to 3 days.
- from "125 Cookies to Bake, Nibble, and Savor," by Elinor Klivans