CAPPUCCINO BROWNIES
There’s something magical in coffee that intensifies the flavor of chocolate. These three-layer wonders freeze well, but somehow most of them seem to disappear before they reach the freezer!
—SUSIE JONES BUHL, ID
PREP: 30 MIN. + CHILLING • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
8 ounces bittersweet chocolate, chopped
3/4 cup butter, cut up
2 tablespoons instant coffee granules
1 tablespoon hot water
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts
TOPPING
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
1 1/2 cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
GLAZE
4 teaspoons instant coffee granules
1 tablespoon hot water
5 ounces bittersweet chocolate, chopped
2 tablespoons butter
1/2 cup heavy whipping cream
1. Preheat the oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts.
2. Transfer to a greased and floured 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners’ sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour.
4. For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set. Cut into bars. Refrigerate leftovers.
FREEZE OPTION Cover and freeze for up to 1 month. To use, thaw at room temperature. Cut into bars. Refrigerate leftovers.