[blindcooks] Re: Frosted Cappuccino Brownies
- From: Cindy Ray <cindyray@xxxxxxxxx>
- To: blindcooks@xxxxxxxxxxxxx
- Date: Thu, 13 Feb 2014 12:39:20 -0600
WOW! If I had the ingredients I might make them for our chili supper Saturday
for the chapter. Of course, I love how 30 and 35 minutes equals 9 hours five
minutes. I know that's what that said. LOL. Anyway, they sound rather divine.
Cindy
On Feb 12, 2014, at 9:41 PM, Susan Tabor <souljourner@xxxxxxxxxxxxx> wrote:
> 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
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