Cappuccino Brownies

3.0

(34)

These coffee-meets-chocolate brownies are an easy-yet-impressive treat.

Yield:

16

Easy to make and easy to love, these decadent cappuccino brownies feature the flavors of your favorite coffee drink—espresso, cinnamon, and nutmeg—which give the fudgy chocolate treats a sophisticated feel. Adding coffee (in this case, instant espresso powder) elevates any chocolate dessert by intensifying the chocolate flavor.

Some cappuccino brownies have cheesecake layers and espresso glazes; our recipe keeps it simple and delicious. The brownies don't need frosting or a glaze—or anything other than a cup of coffee (or a cappuccino) to accompany them—though a spoonful of whipped cream is never out of place. Make them for a party, potluck, or just because.

Directions

Preheat oven and prep pan:

Preheat oven to 325°F. Place rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter; set aside.
Melt chocolate and butter:

In a large saucepan over very low heat, melt chocolate and butter together, stirring, until completely melted. Let cool slightly.
Add sugar, espresso, vanilla, and eggs:

Whisk in sugar, espresso powder, vanilla, and eggs.
Whisk flour, cinnamon and salt:

In a medium bowl, whisk together flour, cinnamon, nutmeg, and salt.
Add flour mixture to chocolate mixture:

Add to the chocolate mixture, and stir until just combined, but do not overmix. Fold in chocolate chips.
Transfer batter to prepared pan and bake:

Pour into prepared pan, and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes.

Be careful not to overcook these brownies; they should be moist, not dry.
Cool:

Transfer to a wire rack; cool completely. Run a sharp paring knife around edges, then invert. Peel off parchment paper, and cut into 16 squares.