Coffeehouse Cappuccino Brownies
"Hmmmm. Love Coffee and Chocolate? This one is truely a winner! From my TOH friend, Maddy."
- Ready In:
- 55mins
- Ingredients:
- 20
- Serves:
-
18
ingredients
- 2 cups firmly packed light brown sugar
- 2 eggs, room temperature
- 3 cups sifted all-purpose flour
- 1 cup butter
- 1 cup strong hot coffee
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 4 tablespoons cocoa powder
- 1 1 cup walnuts or 1 cup almonds
- 2 cups white chocolate chips
-
Icing
- 1⁄2 cup butter, softened
- 1 lb confectioners' sugar
- 4 tablespoons cocoa powder
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons heavy cream
- 2 tablespoons brewed coffee
- 1 teaspoon vanilla extract
directions
- Heat oven to 350ºF.
- 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.
- Beat at low speed until lightly mixed, then at medium speed for about 30 seconds.
- Stir in chopped nuts and white chocolate chips until blended.
- 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.
- Do not overbake.
- Meanwhile, prepare the icing: Cream butter until smooth.
- Sift confectioner's sugar, cocoa, and cinnamon into a small mixing bowl.
- Combine the cream and brewed coffee.
- To the creamed butter add confectioner's sugar alternately with the cream, beating to combine.
- Add the vanilla and stir to combine.
- Continue beating only until the icing is of a good spreading consistency.
- When brownies are done, remove them from the oven and cool for 10 minutes on a wire rack.
- Spread the icing evenly on top.
- Cool to room emperature, then cut into bars.
- Garnish with melted white chocolate in an abstract decorative pattern, if desired.
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Reviews
-
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.
RECIPE SUBMITTED BY
HDMac
United States
We live in the beautiful Pacific Northwest. I am an office manager and my DH and I love riding on our Harley! I love to cook and have a large family. I enjoy my family, fellowship with good friends, crocheting, crafts, reading, our Harley! Just getting involved in a new church and looking to what we will be doing there in service. Oh, gosh, if I had month off, I think we would tootle around this great country of ours on our Harley. Never seen the Grand Canyon and would love that... hmmm, wonder who will pay for that!? LOL I love the Taste of Home magazine and my favorite cookbook is Best of Friends, Etc and Best of Friends, Too. Great ones! Along with my dozens of church cookbooks!