Name: My Favorite Cappuccino Brownies
Yield: Makes 2 dozen.
Ingredients: 4 oz. semisweet or bittersweet chocolate, coarsely chopped; 1 tbsp. unsalted butter; 1 tbsp. pure vanilla extract; ¼ cup half-and-half; 4 oz. Neufchatel cheese, softened to room temperature; 4 tbsp. unsalted butter, softened to room temperature; ¼ tsp. salt; ½ cup coarsely chopped walnuts, toasted; ¾ tsp. cinnamon; 2 tsp. instant espresso powder; ¾ cup confectioners’ sugar, sifted; 1 tsp. pure vanilla extract; ¾ cup granulated sugar; 1 tbsp. instant espresso powder, dissolved in 1 tbsp. pure chocolate extract or vanilla extract; ½ cup unbleached, all-purpose flour; 2 large eggs, lightly beaten; 1 tsp. pure vanilla extract (if not using with espresso powder); 4½ oz. semisweet or bittersweet chocolate, coarsely chopped; 6 tbsp. unsalted butter

Preparation info

Makes
2 dozen
.

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

A retired pastry-chef friend of mine adapted this recipe years ago from one she created for her restaurant. It’s absolutely irresistible! And she has been kind enough to let me share it with my students and on TV appearances.

Ingredients

Brownie Base

6 tbsp. unsalted butter
4½ oz. semisweet or bittersweet chocolate, coarsely chopped</

Dessert
Vegetarian

Method

Heat oven to 350 degrees. Lightly grease an 8" square pan.

For the Brownie Base

Combine the butter, chocolate, and dissolved espresso powder in a double boiler set over simmering water. Stir often, over low heat, until mixture is melted and smooth.

Remove top of double boiler from heat, and carefully wipe bottom (so none of the moisture stea