Cappuccino Brownies
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
52
Spice
40
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Sugar3 large
Egg1 tbsp
Instant Espresso Powder1.5 tsps
Vanilla Extract1 tsp
Salt3 cup
All-Purpose Flour5 tbsps
Heavy Whipping Cream1 tsp
Ground CinnamonDirections:
1
For brownies: Preheat oven to 325°F
2
Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides
3
Repeat with another sheet of foil in opposite direction, lining pan completely
4
Spray foil with nonstick spray
5
Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted
6
Remove from heat; whisk in sugar, then eggs, 1 at a time
7
Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well
8
Transfer batter to prepared pan
9
Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack
10
Preheat oven to 325°F
11
Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides
12
Repeat with another sheet of foil in opposite direction, lining pan completely
13
Spray foil with nonstick spray
14
Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted
15
Remove from heat; whisk in sugar, then eggs, 1 at a time
16
Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well
17
Transfer batter to prepared pan
18
Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack
19
For ganache: Place white chocolate in medium microwave-safe bowl
20
Bring cream to simmer in small saucepan
21
Pour cream over chocolate in bowl
22
Let stand 30 seconds, then stir until chocolate is melted and smooth
23
If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely
24
Chill until ganache is thick but still slightly pourable, about 25 minutes
25
Using foil as aid, lift brownies from pan
26
Turn over onto sheet of parchment paper; peel off foil
27
Pour ganache onto center of brownies; spread to edges (some may drip over)
28
Sprinkle with cinnamon
29
Chill until ganache is set, at least 2 hours
30
DO AHEAD: Can be made 2 days ahead
31
Cover and keep chilled
32
Cut brownies into 4 strips
33
Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles
34
Arrange brownies on platter and serve
35
Place white chocolate in medium microwave-safe bowl
36
Bring cream to simmer in small saucepan
37
Pour cream over chocolate in bowl
38
Let stand 30 seconds, then stir until chocolate is melted and smooth
39
If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely
40
Chill until ganache is thick but still slightly pourable, about 25 minutes
41
Using foil as aid, lift brownies from pan
42
Turn over onto sheet of parchment paper; peel off foil
43
Pour ganache onto center of brownies; spread to edges (some may drip over)
44
Sprinkle with cinnamon
45
Chill until ganache is set, at least 2 hours
46
DO AHEAD: Can be made 2 days ahead
47
Cover and keep chilled
48
Cut brownies into 4 strips
49
Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles
50
Arrange brownies on platter and serve