Yeah, they would, wouldn't they. Oh, yeah, and my friend's husband is a professional baker. He will probably make them. I can taste them already. Cindy On Feb 13, 2014, at 8:51 PM, "Susan Tabor" <souljourner@xxxxxxxxxxxxx> wrote: > Ah, gee! How nice of you to pay me that compliment! Enjoy these brownies! > Cheers! > Susan > P.S.: Oh! Wouldn’t they be good with some Kahlua added! OMG! > > From: blindcooks-bounce@xxxxxxxxxxxxx > [mailto:blindcooks-bounce@xxxxxxxxxxxxx]On Behalf Of Cindy Ray > Sent: Thursday, February 13, 2014 9:53 AM > To: blindcooks@xxxxxxxxxxxxx > Subject: [blindcooks] Re: Frosted Cappuccino Brownies > > She's a good cook, so you can't go wrong. > > On Feb 13, 2014, at 9:49 AM, Jon Rawlings <twosocks76@xxxxxxxxxxxxxxx> wrote: > > > The flavors in these brownies sound amazing! I've never seen a recipe with > this much melted chocolate before. I know for sure I'd be using a darker > chocolate like semi-sweet. I've also never seen a brownie recipe that makes > four small pans worth of treats. Thanks for sharing. I'll be sure to keep > this one. Jon > > ----- Original Message ----- > From: Susan Tabor > To: blindcooks@xxxxxxxxxxxxx ;blindrecipeexchange@xxxxxxxxxxxxxxx > Sent: Wednesday, February 12, 2014 7:41 PM > Subject: [blindcooks] Frosted Cappuccino Brownies > > Good evening, good people! > > I just thought I’d share with you the recipe I’m using for all my special > Valentines this year. (The trick is going to be to get me to keep my grubby > mitts out of these treats!) (smile!) If you try this recipe, I hope you > enjoy it! > Cheers! > > > > > > > > Frosted Cappuccino Brownies > > > Prep Time: 30 Minutes > Cook Time: 35 Minutes > Ready In: 9 Hours 5 Minutes > Servings: 72 > > "Great, creamy coffee-flavored milk chocolate brownies. These freeze well, > too." > > Ingredients: > 2 pounds milk chocolate chips > 1/4 cup instant coffee granules or espresso powder > 1 cup unsalted butter, softened > 2 cups white sugar > 8 eggs > 3 tablespoons vanilla extract > 1 teaspoon ground cinnamon > 1 teaspoon salt > 2 cups all-purpose flour > > Directions: > 1. > Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four > 8x8-inch baking pans. > 2. > Place the chocolate chips and the coffee granules in a double boiler over > simmering water. Cook over medium heat, stirring occasionally, until melted > and smooth. Set aside. > 3. > In a large bowl, cream the butter and sugar together until light and fluffy. > Beat in the eggs two at a time, mixing well after each addition. Stir in > vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour > until just blended. Divide the batter equally into the prepared pans, and > spread smooth. > 4. > Bake for 35 minutes in preheated oven, or until the edges pull from the sides > of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the > cold brownies into bars to serve. > > Frosting: > 1/2 cup butter, unsalted > 4 cups powdered sugar > 1 tsp vanilla > ¼ to 1/2 tsp cinnamon > 2-3 tbsp strong brewed coffee or espresso, cooled > 1-2 tbsp milk or cream, optional, if needed for correct consistency > ¼ to ½ cup cream )for cappuccino buttercream) > > Cream together buttter, powdered sugar, vanilla, cinnamon and ¼ to ½ cup of > cream (if making buttercream instead of regular frosting.) using a hand held > mixer or stand mixer > > If icing is too stiff, beat in either more coffee or some milk or cream to > make a smooth, spreadable consistenc > > Susan >