Chocolate Cappucino Brownies

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“from Christmas at Home with Mary & Martha "Dishin' Up Desserts & Hope" cookbook”
2hrs 5mins
24 brownies

Ingredients Nutrition


  1. for Brownie Layer:
  2. 1. Preheat oven to 350 and butter and flour 8x8 inch baking pan, tapping out excess flour. Set aside.
  3. 2. Dissolve espresso powder in boiling water. In heavy 1 1/2-qt saucepan, combine chocolate and butter with espresso mixture; melt ingredients over low heat, stirring until smooth; remove pan from heat.
  4. 3. Cool mixture to lukewarm, then whisk in sugar and vanilla. Add eggs one at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined; stir in walnuts.
  5. 4. Spread batter evenly in pan and bake in middle of oven for 22 - 25 minutes or until tester comes out with crumbs adhering to it.
  6. 5. Cool brownie layer completely in pan on rack.
  7. for Cream Cheese Frosting:
  8. 6. In bowl with electric mixer, beat cream cheese and butter until light and fluffy. Add powdered sugar, vanilla, and cinnamon; beat until combined well.
  9. 7. Spread frosting evenly over cooled brownie layer. Chill frosted brownies for 1 hour or until frosting is firm.
  10. for Glaze:
  11. 8. Dissolve espresso powder in boiling water.
  12. 9. In double boiler or metal bowl set over saucepan of barely simmering water, combine chocolate and butter with cream and espresso mixture; melt ingredients over low heat, stirring until smooth.
  13. 10. Remove top of double boiler or bowl from heat. Cool glaze to room temperature.
  14. 11. Spread glaze carefully over firm cream cheese frosting layer.
  15. 12. Chill brownies, covered, until cold, at least 3 hours.
  16. 13. Cut chilled brownies into 24 squares and remove them from pan while still cold. Serve brownies cold or at room temperature.
  17. 14. Brownies keep, covered and chilled, for 5 days.

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