Tuesday, June 12, 2012

Cappuccino Brownies

Do you already have a go-to brownie recipe? (Is it Duncan Hines? Whatever, I try to judge silently.) When I need brownies that aren't too rich, I use the recipe on the inside of the box of Baker's chocolate. You know why Kraft prints it there? Because it ALWAYS works and it takes less than ten minutes to get into the oven. Steer clear of any gooey, fudgy recipes here - you're going to put two layers of frosting on top. So, whip up a 9x13 batch of whatever brownies you like, omitting the nuts and lining the pan with foil.


When this is cool, put it back in the pan. Stir together 1 T espresso powder and 4 T cream. I tried this once with regular instant coffee, and the results were pretty bad.
Cream together 1 stick of butter and 3 c powdered sugar. Beat in the espresso mix and add a little more cream to get something smooth enough to spread over the brownies.
This should set up in the fridge for a couple of hours, just so the layers stay separate. On top of this, spread half a batch of my Fudge Frosting. Here, I'll do the math for you.
3 T butter
6 oz dark chocolate
3 T cream
1 1/4 c powdered sugar
1 t vanilla
2 T milk
3 T chocolate syrup
The longer you leave this in the fridge or (better) the freezer, the more cleanly it will slice. Try to wipe down the knife between cuts to keep the frosting layers separate. It helps to be a little OCD. Or a lot - I divide the sheet into five sections, and then divide each section into nine or ten bars. The small portions distract from the fact that these brownies are half frosting. Don't worry, though, because only packaged foods can make you fat. Home cooking is by definition wholesome and nurturing. I'm sure I read that somewhere . . .

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