I'm sorry, that really wasn't fair. I should have known better than to post the picture without a recipe. For one thing, I was feeling guilty for talking about decadent brownies during Lent, and for another thing it was getting late and I had to go to bed.
But here you go.
These are “company brownies” — they require multiple steps and chilling between layers and that sort of thing, but they are quite delicious. (After all, it's a rich brownie with cream cheese frosting and chocolate ganache. What could possibly go wrong?) My mom used to make them for special occasions and parties (still does?), so that's what I do, too.
{They call for instant espresso powder, which can sometimes be tricky to find. I found mine in the coffee section, but it might also be worth looking in the international section of your grocery store. This is what I used; it says espresso on it, but it also says instant coffee on it (on the other side, which is in English, where it says “instantáneo” here). So I'm pretty sure it's the right thing, but I'm not positive. I'm not a coffee person, so I confess I'm not 100% sure what the difference is. Espresso is basically intense coffee, right? In any case, I almost didn't find it, in which case I would have used maybe a little more instant coffee. If you did the same thing, I would affirm you.}
Cappuccino Brownies
adapted ever so slightly from Gourmet, December 1996
Note: these are very rich! Cut them into very small squares, and they are satisfying. I panicked and made a double batch for the shower, but even with 15 or more ladies there, it was much more than we needed. However, I can now report that they freeze very nicely: freeze first on a layer of parchment until hard and then transfer to a container with the parchment between the layers so they don't become one solid mass.
The original recipe called for nuts (1/2 cup), but I like my brownies nut-free. You could add them back in if you wanted to be that way.
First, make the brownie layer:
4 oz nice bittersweet chocolate, chopped
6 Tbsp butter
1 Tbsp instant espresso powder, dissolved into 1/2 Tbsp boiling water
3/4 cup sugar
1 tsp vanilla
2 large eggs
1/2 cup flour
1/4 tsp salt
Preheat oven to 350*, butter and flour an 8″ square baking pan. (I used parchment paper, which worked great.)
Melt butter, chocolate, and espresso mixture in a heavy pan over low heat, stirring until smooth. Remove from heat, add sugar and vanilla. Add eggs, one at a time, whisking until nice and smooth. Stir in flour and salt until just combined.
Spread into pan, bake 22-25 minutes, or until tester comes out with crumbs instead of batter on it.
Cool completely in the pan on a wire rack.
When the brownies have cooled, make the cream cheese layer:
4 oz cream cheese, softened
3 Tbsp butter, softened
3/4 cup confectioner's sugar
1/2 tsp vanilla
1/2 tsp cinnamon
Beat cream cheese and butter until light and fluffy, add remaining ingredients and beat until smooth. Spread evenly over cooled brownies, chill until firm. (1 hour or so)
While it's in the fridge, make the ganache:
3 oz nice bittersweet chocolate, chopped
1 Tbsp butter
1/4 cup cream
2 1/4 Tbsp instant espresso powder, dissolved in 1/2 Tbsp boiling water
In double boiler or metal bowl set over gently simmering water, combine all ingredients, stirring until chocolate is melted and mixture is smooth. Cool to room temperature.
Spread over cream cheese frosting. Cover and chill at least three hours.
Cut chilled brownies into 24 pieces. Serve cold or room temp.
monica says
Yummy!
I have the perfect (post-Lent) occasion in mind to offer up these beauties.
Thank-you.
Robin says
Oh, thank you for this! I expect like most of us, I try to come up with some sort of special dessert for Easter, to break the fast of Lent. These are similar to some cookie dough brownies I've made. Instead of the cream cheese layer, you make a non-egg cookie dough. It, also, is one of those “you can only eat one” recipes!
Joy says
These sound delicious! I'm saving this recipe for the next special occasion. Thanks.
Briana/Justamouse says
Thank you!
Nadja says
Ugh–saying these are not particularly Lenten is like saying Fairbanks, AK is not particularly tropical! We who have sworn off chocolate for the duration of Lent are not amused….
Can't wait until Easter!
Misty says
Good thing I didn't give up chocolate!
Maria says
Thank you!
priest's wife says
These look so yummy- and the food photos are great, too. bookmarking for a baby boy shower that is coming up soon
_Leila says
So, Rosie, do you make them with the cinnamon? I can never, ever bring myself to put cinnamon in a recipe with chocolate. Isn't that funny?
These brownies are really really worth it, aren't they? You always think, why go to all this trouble, brownies are awesome on their own. But then… oh my.
_Rosie says
Yes, Mom, I do! I do like cinnamon and chocolate together, and my understanding of a cappuccino (don't think I've ever actually had one) is that it involves cinnamon on top. So I add it both as a preference and for authenticity's sake.
And they are so worth it. I love our normal, everyday brownie recipe, and most of the time can't imagine enjoying anything more. But then I have one of these, and I remember that there are other delicious brownies in the world!
Celeste says
Thank you–they look fantastic!
Mary says
Oh.My. these look incredible. I do believe they will be gracing my table this weekend. I may even add the cinnamon which would give it a mexican hot chocolate twist. I can't wait…thanks for sharing Rosie!!
sjohnston522 says
Oh, you should try cinnamon in chocolate! Just make some regular brownies sometime and try a few dashes of cinnamon. Add a dash of cayenne pepper, too. Really good and still chocolatey but with a little something extra.
Also, about espresso. This drives me nuts. Espresso is a brewing method. You can brew any kind of coffee into espresso by . . . using an espresso machine! (It does matter how finely ground the coffee is, but still) So instant espresso doesn't make any sense. But since most normal people don't have an espresso machine, I think coffee marketers have figured that they can make an intense roast and call it “espresso” and people will like that.
_Leila says
Sj, I don't know if I can make myself do it re: cinnamon — and certainly I would not be found putting cayenne in much of anything, let alone dessert — but I am glad for your clarification of the espresso thing. Since I can't find any instant coffee at all that's under about a pound (and no one here drinks it), I just use a little coffee liqueur when I make these brownies!
_Rosie says
Sj, I laughed at the idea of my mom putting cayenne in dessert. Not very likely! I think I'd enjoy it, though. 🙂
And good to know about the espresso. I always suspected as much…
sjohnston522 says
Well, someone's missing out, is all 🙂 You can find a real recipe if you google something like “mexican chocolate cookies” but I just fool around with any chocolate recipe.
Leigh says
Oh! wow! I'm really not into multiple step baking BUT they sound like they would be worth it. TY for sharing 🙂
Katie says
Oh, my! I am eight months pregnant and all I want to eat are sweets and coffee, and now I DESPERATELY NEED these brownies. Sunday can't come soon enough!
CarlynB says
I have made the brownies, with cinnamon, and plain, old Nescafe instant coffee. I'm taking them to a pot-luck lunch at the school where I'm tutoring, but the men in my household have already declared this recipe a winner. Thanks so much for posting it!
abidalilliane says
I have to admit I am really a sweet tooth, so I keep on browsing different sites for me to gather enough pastry recipe for me to try it on for my family to become happy in every treat I make, I really want to thank you for sharing this. I think that this is a good recipe I can adopt from you.