Sunday, September 2, 2012


Brownies With Mocha Cappuccino Cream Cheese Frosting


3/4 cup butter, softened + additional for pan
4 oz semisweet chocolate, melted & cooled
6 oz unsweetened chocolate, melted & cooled
1 tsp instant espresso powder
1 cup granulated sugar
1 1/2 cups all purpose flour
2 cups packed brown sugar
5 eggs
1/2 tsp salt
1 tbsp vanilla

Beat butter, sugars, vanilla, coffee powder and salt until well combined. With mixer running at medium low speed gradually add both melted chocolates. Add eggs one at a time beating well after each addition. Stir in flour ½ cup at a time. Spoon into greased 9” x 13” baking pan smoothing top. Bake at 350 degrees for 35 minutes or until toothpick tests almost clean. DO NOT overbake. Cool completely in pan on wire rack.
Spread mocha cappuccino icing over the top of the brownies.
Cut into twenty-four 2” squares.

Mocha Cappuccino Cream Cheese Frosting

1/2 cup Mocha cappuccino hazelnut spread
3 ounces cream cheese
3 tablespoons milk
1 tsp vanilla
1 1/2 tablespoons unsalted butter
2 1/3 cups confectioner's sugar

In a mixing bowl, mix hazelnut spread, cream cheese, and butter together until smooth.
Mix in confections sugar, milk, and vanilla.
Mix until smooth adding more milk  if necessary.

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