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Name: Cappuccino Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Instant espresso powder; 2 ts Vanilla; 1 c All-purpose flour; 4 lg Eggs; 1 c Walnuts chopped; 8 oz Fine-quality bittersweet; 1/2 ts Salt; 1 1/2 c Sugar; ; tablespoonboiling water; ; (3/4 cup); 1 1/2 Sticks unsalted butter; cut

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INGREDIENTS

2 tb Instant espresso powder
2 ts Vanilla
1 c All-purpose flour
4 lg Eggs
1 c Walnuts ; chopped
8 oz Fine-quality bittersweet
1/2 ts Salt
1 1/2 c Sugar
; tablespoonboiling water
; (3/4 cup)
1 1/2 Sticks unsalted butter; cut

Servings

INSTRUCTIONS

MMMMM----------------FOR THE CREAM CHEESE FROSTIN--------------------- 8 oz Cream cheese; softened 3/4 Stick unsalted butter; -softened (6 ; tablespoons) 1 1/2 c Confectioners sugar 1 ts Vanilla 1 ts CinnamonMMMMM-----------------------FOR THE GLAZE---------------------------- 6 oz Fine-quality bittersweet -chocolate 2 tb Unsalted butter 1/2 c Heavy cream 1 1/2 tb Instant espresso powder -dissolved in 1 ; tablespoonboiling water Make the brownie layer: In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350F. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack. Make the cream cheese frosting: In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well. Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm. Make the glaze: In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. The brownies keep, covered and chilled, for 3 days. Makes about 24 brownies. Gourmet November 1991

NOTES

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Cappuccino Brownies

2 tb Instant espresso powder
2 ts Vanilla
1 c All-purpose flour
4 lg Eggs
1 c Walnuts chopped
8 oz Fine-quality bittersweet
1/2 ts Salt
1 1/2 c Sugar
 ; tablespoonboiling water
 ; (3/4 cup)
1 1/2 Sticks unsalted butter; cut

MMMMM----------------FOR THE CREAM CHEESE FROSTIN---------------------      8 oz Cream cheese; softened    3/4    Stick unsalted butter;           -softened (6           ; tablespoons)  1 1/2 c  Confectioners sugar      1 ts Vanilla      1 ts CinnamonMMMMM-----------------------FOR THE GLAZE----------------------------      6 oz Fine-quality bittersweet           -chocolate      2 tb Unsalted butter    1/2 c  Heavy cream  1 1/2 tb Instant espresso powder           -dissolved in 1           ; tablespoonboiling water   Make the brownie layer:    In a metal bowl set over a pan of barely simmering water melt the  chocolate with the butter and the espresso mixture, stirring until  the mixture is smooth. Remove the bowl from the heat, let the mixture  cool to lukewarm, and stir in the sugar and the vanilla. Stir in the  eggs, 1 at a time, stirring well after each addition, stir in the  flour and the salt, stirring until the mixture is just combined, and  stir in the walnuts. Pour the mixture into a buttered and floured 13-  by 9-inch baking pan, smooth the top, and bake the brownie layer in  the middle of a preheated 350F. oven for 22 to 25 minutes, or until a  tester comes out with crumbs adhering to it. Let the brownie layer  cool completely in the pan on a rack.    Make the cream cheese frosting:    In a bowl with an electric mixer cream together the cream cheese and  the butter until the mixture is light and fluffy, add the  confectioners sugar, sifted, the vanilla, and the cinnamon, and beat  the frosting until it is combined well.    Spread the frosting evenly over the brownie layer and chill the  brownies for 1 hour, or until the frosting is firm.    Make the glaze:    In a metal bowl set over a pan of barely simmering water melt the  chocolate with the butter, the cream, and the espresso mixture,  stirring until the glaze is smooth, remove the bowl from the heat,  and let the glaze cool to room temperature. The brownies keep,  covered and chilled, for 3 days.    Makes about 24 brownies.    Gourmet November 1991

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Nutrition

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Serving Size: 1 Serving (2380g)
Recipe Makes: 1 servings

Calories: 7239
Calories from Fat: 2205 (30%)

Amt Per Serving		% DV

	Total Fat 245g	327 %
	Saturated Fat 78.6g	393 %
	Monounsaturated Fat 71.3g
	Polyunsanturated Fat 71.6g
Cholesterol 4230mg		1302 %
Sodium 3016.9mg		104 %
Potassium 2907mg		76 %
Total Carbohydrate 1162.5g		342 %
	Dietary Fiber 25.4g	102 %
	Sugars, other 1137.1g
Protein 165.8g		237 %
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Calories per serving: 7239

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