Cappuccino Brownies


24 brownies

Brownie Ingredients

1 tablespoon instant espresso powder
2 teaspoons hot water
1 cup semi-sweet real chocolate chips
1/2 cup butter or margarine
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Icing Ingredients

1 teaspoon instant espresso powder
2 to 3 tablespoons milk or cream
2 cups confectioners' (powdered) sugar
1/4 cup butter or margarine, room temperature

Drizzle Ingredients

1/3 cup semi-sweet real chocolate chips
1/2 teaspoon vegetable shortening


Preheat oven to 350°F (177°C). Grease an 8-inch square baking pan using Pan Release or cooking spray. In a small bowl, combine 1 tablespoon espresso powder and hot water. Stir to dissolve. Set aside.

In a 3 quart saucepan, melt 1 cup chocolate chips and 1/2 cup butter over low heat, stirring occasionally, until smooth (4 to 7 minutes). Remove from heat. Stir in espresso mixture, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder and salt. Stir until well mixed. Spread mixture into prepared baking pan.

Bake for 33 to 38 minutes or until brownies just begin to pull away from sides of pan or until a toothpick inserted halfway between the edge and center comes out clean. Do not overbake. Center should be set (slightly sticky) but not dry. Cool completely.

In a small bowl, combine 1 teaspoon espresso powder and 2 tablespoons milk. Stir to dissolve. Add powdered sugar and 1/4 cup butter. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Spread icing on cooled brownies.

In a 1 quart saucepan, melt 1/3 cup chocolate chips and shortening over low heat, stirring occasionally, until smooth (2 to 4 minutes). Drizzle chocolate over icing. Swirl with toothpick or knife for marbled effect.

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