When I saw the recipe in July's issue of Bon Appetit for cappuccino brownies -- those are brownies flavored with coffee, topped with white chocolate, and sprinkled with cinnamon -- it spoke to me. The white chocolate and cinnamon mimic the frothy top of a cappuccino. Isn't that cute.
Normally, I'm a believer in plain-Jane brownies, but, seriously, I won't deny any fancy-pants brownies that would like to fly into my mouth.
And before you white chocolate snobs dismiss these brownies, just get over yourselves already. White chocolate adds a nice, concentrated, sweet umpf to desserts. Here, it's like frosting, but white chocolate.
adapted from Bon Appetit
makes about 16 2"x2" brownies
*I had to bake these brownies for about 15 minutes longer than the suggested baking time, so do check on your batch.
*These are fudgy, soft brownies. With the warm weather, I enjoyed these much better refrigerated. Even frozen, they were soft enough to eat.
*These are also rich, sweet brownies. I cut these in half (not pictured) after my initial divvying, because they were a bit too much. Yep, I'm getting old.
nonstick vegetable oil spay
1/2 cup butter, diced
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
3 large eggs
1 tablespoon instant espresso powder (I subbed 2-3 tablespoons instant coffee powder)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup all purpose flour
- Line 8"x8" baking pan with tin foil, leaving overhang on two sides. Repeat with another piece of foil in the opposite direction. Spray foil with nonstick spray.
- Over very low heat, stir together butter and chocolate in a large saucepan until melted.
- Remove from heat, and stir in sugar, then eggs, one at a time. Stir in espresso powder, vanilla, and salt. Stir in flour, and transfer batter to pan.
- Bake in a preheated 325 degree oven for about 35 minutes, or until puffed and dry-looking and a tester inserted in the center comes out with some moist batter. Cool completely before icing.
6 ounces white chocolate, chopped
5 tablespoons heavy cream
1/4 teaspoon cinnamon
- Place white chocolate in a microwave safe bowl.
- Bring cream to a simmer in a saucepan, then pour cream over white chocolate. Stir until chocolate is melted. If needed, microwave on low in 10-second intervals until white chocolate is melted.
- Chill for about 25 minutes, or until ganache is slightly thickened but still pourable.
- Lift brownies from pan, turning out onto a work surface, and remove foil.
- Pour ganache onto center of brownies, and spread to the edges. Sprinkle with cinnamon.
- Chill until ganache is set, about 2 hours, then cut into pieces.