Cappuccino Brownies
These Cappuccino Brownies have three layers of deliciousness. They start with a a fudgy cappuccino brownie base, and then they’re topped with a cream cheese layer and a classic chocolate glaze. They’re wonderful!
First you’ll make a classic fudgy brownie layer. Two key ingredients in the brownies are using bittersweet chocolate and espresso powder. I like to buy a chunk of bittersweet chocolate and chop it into pieces. But in a pinch, you can use bittersweet chocolate chips. Espresso powder can be found in the coffee aisle of your regular grocery store. It will be found near the instant coffee. People often ask if they can leave out the espresso powder. Yes, you can leave it out… but it will change the flavor of these cappuccino brownies substantially. The espresso really intensifies the chocolate flavor. Don’t be tempted to leave it out! Serve the brownies cold or at room temperature. These brownies will keep, covered and chilled, in one layer, for 5 days. Enjoy!
Ingredients:
BROWNIE LAYER:
- 4 ounces bittersweet chocolate, chopped
- 6 tablespoons unsalted butter, cut into pieces
- 1 tablespoon instant espresso powder (dissolved in ½ tablespoon boiling water)
- ¾ cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chopped walnuts (optional)
CREAM CHEESE LAYER:
- 4 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- ¾ cup sifted powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
GLAZE:
- 3 ounces bittersweet chocolate, chopped
- ¼ cup heavy whipping cream
- 1 tablespoon unsalted butter
- 2¼ teaspoons espresso powder (dissolved in ½ tablespoon boiling water)