[blindcooks] Re: Query, Frosted Cappuccino Brownies
- From: "Susan Tabor" <souljourner@xxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Fri, 14 Feb 2014 14:46:59 -0600
Hi, Valerie:
I think they would freeze just fine without the frosting. As a matter of
fact I have some in the freezer right now! (smile!) Enjoy!
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie
Sent: Friday, February 14, 2014 2:44 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Query, Frosted Cappuccino Brownies
Susan, how do you think these would freeze, minus frosting? Im looking for
lunch box type recipes I can freeze, these sound wonderful. Thanks Valerie
_____
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Joyce Porter
Sent: Saturday, 15 February 2014 12:15 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Frosted Cappuccino Brownies
Susan these brownies sound wonderful. I'm going to make them. I could take
them to one of our church dinners and they'd all be gone by the end of the
meal.
Bet my kids would love them too. They both like to bake and so do my grand
sons.
Joyce
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Susan Tabor
Sent: Thursday, February 13, 2014 9:43 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Frosted Cappuccino Brownies
Ha ha ha ha! I do hope you make them sometime! Im taking 2 pans to my
physical therapist tomorrow; one for his family and one for the staff. And
I have a pan for us, and one for my faith-sharing group.
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Cindy Ray
Sent: Thursday, February 13, 2014 8:17 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Frosted Cappuccino Brownies
Oh, I see. I thought the extra hours were for how long it would take me to
eat a pan of them. LOL.
Cindy
On Feb 13, 2014, at 8:08 PM, "Susan Tabor" <souljourner@xxxxxxxxxxxxx>
wrote:
Hi, Cindy:
Yes, I got that too. I finally figured out though that the extra hours were
for the brownies in the refrigerator.
Susan
From: <mailto:blindcooks-bounce@xxxxxxxxxxxxx>
blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-
<mailto:bounce@xxxxxxxxxxxxx> bounce@xxxxxxxxxxxxx]On Behalf Of Cindy Ray
Sent: Thursday, February 13, 2014 12:39 PM
To: <mailto:blindcooks@xxxxxxxxxxxxx> blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Frosted Cappuccino Brownies
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 <
<mailto:souljourner@xxxxxxxxxxxxx> souljourner@xxxxxxxxxxxxx> wrote:
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
Other related posts:
