Cappuccino Brownies

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Cappuccino Brownies
This cappuccino brownie is fudgy and with a hint of flavor.
  1. 1 tablespoon instant espresso
  2. 2 teaspoons hot water
  3. 1 cup real semi-sweet chocolate chips
  4. 1/2 cup Land O Lakes® Butter
  5. 1 cup sugar
  6. 1 teaspoon vanilla
  7. 2 Land O Lakes® All-Natural Eggs
  8. 1 cup all-purpose flour
  9. 1/2 teaspoon baking
  10. 1/4 teaspoon salt
  1. 1 teaspoon instant espresso
  2. 2 to 3 tablespoons milk
  3. 2 cups powdered sugar
  4. 1/4 cup Land O Lakes® Butter, softened
  1. 1/3 cup real semi-sweet chocolate chips
  2. 1/2 teaspoon shortening
  1. Heat oven to 350°F. Combine 1 tablespoon espresso and hot water in small bowl; stir to dissolve. Set aside.
  2. Melt 1 cup chocolate chips and 1/2 cup butter in 3-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth. Remove from heat; stir in espresso mixture, sugar and vanilla. Add 1 at a time, mixing well after each addition. Add flour, baking powder and salt; stir until well mixed.
  3. Spread mixture into greased 8-inch square baking pan. Bake 33-38 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.) Cool completely.
  4. Combine 1 teaspoon espresso powder and 2 tablespoons milk in small bowl; stir to dissolve. Add powdered sugar and 1/4 cup butter. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Frost cooled brownies.
  5. Melt 1/3 cup chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth.
  6. Drizzle chocolate over frosting; swirl with toothpick or knife for marbled effect.
Brownie adapted from
Brownie adapted from
Brownies for Days
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