[blindcooks] Frosted Cappuccino Brownies
- From: "Susan Tabor" <souljourner@xxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>, <blindrecipeexchange@xxxxxxxxxxxxxxx>
- Date: Wed, 12 Feb 2014 21:41:30 -0600
Good evening, good people!
I just thought Id share with you the recipe Im 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
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