Name: My Favorite Cappuccino Brownies, Variation
Yield: Makes 2 dozen.
Ingredients: 2 large eggs, lightly beaten; ½ cup unbleached, all-purpose flour; 1 tsp. pure vanilla extract (if not using with espresso powder); 1 tbsp. instant espresso powder, dissolved in 1 tbsp. pure chocolate extract or vanilla extract; ¾ cup granulated sugar; 2 tsp. instant espresso powder dissolved in 2 tsp. hot water, then cooled; 2 tsp. unsweetened cocoa powder, sifted; 1 tsp. pure vanilla extract; 1 cup heavy (whipping) cream, cold; 4 tbsp. confectioners’ sugar, sifted; ¼ tsp. salt; ½ cup coarsely chopped pecans, toasted; 6 tbsp. unsalted butter; 4½ oz. semisweet or bittersweet chocolate, coarsely chopped

Preparation info

Makes
2 dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

Here’s a version that’s not quite as dramatic or time consuming as the original, but delicious anyway!

Ingredients

Brownie Base

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

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