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Cappuccino Brownies- November, 2017.

If you offered to bring one of the desserts to a Thanksgiving meal, consider baking a batch of delicious Cappuccino Brownies.

If your to-do list includes turkey basting, table setting and making the pumpkin pie, this is not the recipe to do. This recipe is for only if you have the time; it could be the perfect Thanksgiving morning activity.

While watching the Macy’s Parade on TV and sipping coffee, you will be putting it all together. It is not as complicated as the length of directions implies.

Find this recipe on pages 72 & 73 of Fat Witch Brownies.

  • Ingredients
  • Brownie Batter
  • 2½ teaspoons instant coffee granules
  • 1½ teaspoons boiling water
  • ¾ cup bittersweet chocolate chips
  • 6 tablespoons (¾ stick) unsalted butter
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup unbleached all-purpose flour
  • ¼ teaspoon salt
  • Filling
  • 4 ounces cream cheese, softened to room temperature
  • 3 tablespoons unsalted butter, softened to room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup sifted confectioners’ sugar
  • ½ teaspoon ground cinnamon
  • Glaze
  • 2 ½ teaspoons instant coffee granules
  • 1 ½ teaspoons boiling water
  • ⅓ cup bittersweet chocolate chips
  • 1 tablespoon unsalted butter
  • ¼ cup half and half
  • Directions
  • Grease a 9” square baking pan with butter or cooking spray.
  • Dust with flour and tap out the excess
  • Preheat the oven to 350 degrees F.
  • Brownie Batter
  • Mix the instant coffee with the boiling water in a small bowl to make a paste
  • Set aside.
  • Melt the chocolate and butter in a small saucepan over low heat, stirring frequently until smooth.
  • Add the coffee paste and stir with a spoon until combined. Remove from the heat and set aside to cool.
  • Beat the eggs, sugar, and vanilla in a large bowl until smooth.
  • Add the chocolate mixture and continue beating until well combined.
  • Measure the flour and salt and sift together directly into the chocolate mixture.
  • Mix gently until combined completely.
  • Spread the batter evenly in the prepared pan.
  • Bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean or only with crumbs
  • Cool for 45 minutes before putting on the Filling.
  • Filling
  • Mix the cream cheese, butter and vanilla together in a medium bowl until well combined.
  • Sift in the confectioners’ sugar and cinnamon and continue mixing until smooth.
  • Using a spatula spread the filling evenly over the cooled brownie layer.
  • Chill in the refrigerator for 45 minutes.
  • Glaze
  • While the brownie and filling are chilling in the refrigerator, make the glaze.
  • Mix the instant coffee granules with the boiling water in a cup to make a paste.
  • Set aside.
  • Melt the chocolate and butter in a small saucepan over low heat, stirring frequently until smooth.
  • Remove the pan from the heat and set aside.
  • Stir in 2 teaspoons of the coffee paste into the chocolate mixture.
  • Pour in the half & half and mix well.
  • Drizzle glaze over the chilled brownie, waving a fork in a zig-zag motion.
  • Chill again in the refrigerator for 3 hours.
  •  
  • Cut just before serving.
  • You can serve cold (my preference) or at room temperature
  • Leftovers should be kept in the refrigerator.
  • Makes 12-16 brownies

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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.