Coffeehouse Cappuccino

These coffee-meets-chocolate brownies are an easy-yet-impressive treat. Updated on January 24, 2024 Easy to make and easy to love, these decadent cappuccino brownies feature the flavors of your favorite coffee drink—espresso, cinnamon, and nutmeg—which give the fudgy chocolate treats a sophisticated feel. Adding coffee (in this case, instant espresso powder) elevates any chocolate dessert by intensifying the chocolate flavor. Some cappuccino brownies have cheesecake layers and espresso glazes; our recipe keeps it simple and delicious. The brownies don’t need frosting or a glaze—or anything other than a cup of coffee (or a cappuccino) to accompany them—though a spoonful of whipped cream is never out of place. Make them for a party, potluck, or just because. Ingredients ½ cup (1 stick) unsalted butter, plus more for pan 4 ounces unsweetened chocolate, chopped 1 ½ cups sugar 1 tablespoon instant espresso powder 2 teaspoons pure vanilla extract 4 large eggs, lightly beaten 1 cup all-purpose flour ¾ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon salt ¾ cup semisweet chocolate chips Directions Preheat oven and prep pan: Preheat oven to 325°F. Place rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter; set aside. Melt chocolate and butter: In a large saucepan over very low heat, melt chocolate and butter together, stirring, until completely melted. Let cool slightly. Add sugar, espresso, vanilla, and eggs: Whisk in sugar, espresso powder, vanilla, and eggs. Whisk flour, cinnamon and salt: In a medium bowl, whisk together flour, cinnamon, nutmeg, and salt. Add flour mixture to chocolate mixture: Add to the chocolate mixture, and stir until just combined, but do not overmix. Fold in chocolate chips. Transfer batter to prepared pan and bake: Pour into prepared pan, and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes. Be careful not to overcook these brownies; they should be moist, not dry. Cool: Transfer to a wire rack; cool completely. Run a sharp paring knife around edges, then invert. Peel off parchment paper, and cut into 16 squares. Other Coffee-Flavored Cake and Cookie Recipes to Try: Cappuccino-Chocolate Cupcakes Mocha-Chip Angel Food Cake Cappuccino-Chocolate Bites Chewy Irish-Coffee Blondies Phyllo Cups With Cappuccino Cream Originally appeared: Everyday Food, March 2004

Coffeehouse Cappuccino