Cappuccino Brownies
It's like a cappuccino, but soft, sweet, and without the caffeine crash. Cut your brownie bars into triangles for kicks. I keep a single plastic knife just for this purpose. It doesn't scratch my pan and it's easy to wash and reuse. You can glaze the bars after slicing. If you aren't taking the bars anywhere, DON'T slice them. Uncut brownies keep better. This recipe is from (affiliate link) "Good Housekeeping: Brownies" 2010.
Equipment
- 13 x 9 pan
Ingredients
Brownies
- 6 Tablespoons Butter or Margarine
- 2 teaspoons Instant Espresso Coffee Powder
- 1 1/4 Cups Light Brown Sugar, Packed
- 2 teaspoons Vanilla Extract
- 2 Eggs
- 1 Cup Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Cinnamon (optional)
Glaze
- 3-4 teaspoons Milk or Water
- 2 teaspoons Vanilla Extract
- 1 teaspoon Instant Espresso Coffee Powder
- 1 Cup Powdered Sugar
- 1/4 teaspoon Cinnamon (optional)
Instructions
Make the Brownies
- 350* oven.
- Grease a 13 x 9 pan and set aside.
- In heavy medium pot, melt Butter with Coffee Powder over low heat. Remove from heat.
- Whisk in Brown Sugar, Vanilla, and Eggs until combined.
- Using a wooden spoon, mix in Flour, Baking Powder, Salt and the Cinnamon (if using) until just mixed.
- Spread into greased pan, smoothing the batter into the corners.
- Bake 25-30 minutes or until a toothpick near the edge of the pan is clean.
- Cool on wire rack. If using the glaze, be sure to cool COMPLETELY before topping with the glaze.
Make the Glaze
- Combine Milk, Vanilla, and Coffee Powder in a bowl until dissolved.
- Add in Powdered Sugar and Cinnamon (if using).
- Spread the glaze over the cooled bars.