Double Cappuccino Brownies

Name: Double Cappuccino Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24 brownies, 24 serving(s)
Ingredients: 3/4 cup butter or 3/4 cup margarine; 4 ounces unsweetened chocolate; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 (1 -2 ounce) envelope instant cappuccino mix (any flavor); 1 teaspoon instant coffee granules (rounded); 1 cup chopped nuts (your choice); 1 (1 -2 ounce) envelope instant cappuccino mix, 1-2 ounces; 1/4 cup hot milk; 1/2 cup butter, softened; 1 (16 ounce) package powdered sugar

Submitted by Graciebonica

"I found this recipe in my newspaper, back in the 80's; it is a family favorite. I realize that there are "gooey" brownies and "cake" brownies---this recipe is a "cake" brownie. If you prefer the "gooey" kind, I recommend that you tweak it to your preference if you choose to try it. If you don't have instant coffee crystals, you can substitute with powdered coffee mixes.The frosting makes these quite rich."

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Ready In:: 45mins
Ingredients:: 13
Yields:: 24 brownies
Serves:: 24

ingredients

³⁄₄ cup butter or 3/4 cup margarine
4 ounces unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 (1 -2 ounce) envelope instant cappuccino mix (any flavor)
1 teaspoon instant coffee granules (rounded)
1 cup chopped nuts (your choice)
1 (1 -2 ounce) envelope instant cappuccino mix, 1-2 ounces
¹⁄₄ cup hot milk
¹⁄₂ cup butter, softened
1 (16 ounce) package powdered sugar

directions

Preheat oven to 350°F.
Line a 13x9-inch pan with aluminum foil (or parchment paper); lightly butter the foil (or paper).
Microwave the butter and chocolate (in a microwave-safe bowl) for 1 1/2 to 2 minutes, stirring every 30 seconds.
Stir sugar into chocolate mixture until well-blended.
Mix in eggs and vanilla.
Stir in flour, cappuccino mix and nuts until well-blended.
Bake 30-35 minutes or until a toothpick inserted in the center comes out with fudge crumbs (do not over-bake).
Cool in pan on wire rack.
Frosting:
Stir cappuccino mix and hot milk together until well-blended.
Beat butter, cappuccino mixture and powdered sugar with mixer set on low speed until smooth. You may then beat on medium speed for about 1 minute for a fluffier frosting. Let frosting stand, if necessary, until it is of spreading consistency.
Frost brownies; cut into squares to serve.
Store in tightly-covered container.

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RECIPE SUBMITTED BY

Graciebonica

Buena Park, 0

I live in southern California, about 14 miles from the Pacific Ocean. I'm a retired (early) nurse. I am also a clergy person. I enjoy traveling, but haven't had the time for much, and my latest craft/project is restoring old lamps. My husband makes the rounds at thrift shops for used and abused lamps, and challenges me to revive them. He has found some doozies, but I've yet to find one I couldn't reclaim. I am married for 30 years, have five children and four grandchildren, a Pekingese, three Chihuahuas and three cats. I enjoy gardening, and even in the tiny back yard of my town house, I manage to grow tomatoes and green beans each year, along with as many flowering plants as I can squeeze into the limited space. I enjoy cooking for people and sharing recipes. My all-time favorite cookbook is Betty Crocker's Cookie Book. It is a classic! If I had a month off and money to burn, I'd spend the time in San Francisco---my favorite city. I've definitely left my heart there!

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