Fudgy Cappuccino Brownies Recipes

CAPPUCCINO BROWNIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8-inch baking pans.
• Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
• In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
• Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.

CAPPUCCINO FUDGE BROWNIES

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan. In 1-quart saucepan, melt unsweetened chocolate and 3/4 cup butter over low heat, stirring occasionally. Remove from heat. Stir in coffee granules and 1 tablespoon vanilla; set aside.
• In large bowl, beat sugar, cinnamon and eggs about 7 minutes or until sugar is dissolved. Fold chocolate mixture, flour and pecans into egg mixture just until blended. Pour batter into pan. Bake 25 to 35 minutes. DO NOT OVERBAKE. Cool completely, about 1 hour.
• In small bowl, beat 1/2 cup butter until light and fluffy. Add powdered sugar, 1/2 teaspoon vanilla and brewed coffee. Beat until smooth. Spread over cooled brownies.
• In 1-quart saucepan, melt semisweet chocolate with shortening over low heat, stirring occasionally. Drizzle glaze in horizontal parallel lines about 1 inch apart over top of brownies. Immediately draw knife through glaze in straight vertical lines to form pattern. Refrigerate until firm, about 15 minutes. For brownies, cut into 9 rows by 4 rows. Cover and refrigerate any remaining brownies.

FUDGY CAPPUCCINO BROWNIES

Steps:

• Grease a 9"x9" square baking pan. Line with parchment with overlap handles. Preheat the oven to 350 degrees F.
• With a hand mixer, mix cream cheese and egg for 3 minutes until smooth. Mix in by hand the Sweet Ricotta & Chocolate Spread.
• Make brownie mix according to the package. Add the espresso powder with the water.
• Pour ⅔'s of the brownie batter into the prepared pan. Dollap big spoonfuls of the cream cheese mixture on top. Dollop the rest of the brownie batter on top of that. With a butter knife swirl the two mixes until you get a pleasing pattern. Do not over mix. Sprinkle mini-chips on top.
• Bake for 30-45 minutes, depending on how fudgy you like them. They should be a little wet in the middle when removed from oven. Let cool one hour.
• Remove the brownies from the pan with the parchment handles. Cut into squares with a sharp knife. It is easiest to dip the knife in hot water occasionally to get clean cuts.
• Serve chilled or room temperature.

ULTIMATE FUDGY CAPPUCCINO CREAM CHEESE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.
• Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth. Remove from heat.
• Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder, and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
• Stir together cream cheese and coffee flavoring syrup in bowl.
• Spread half of brownie mixture into prepared baking pan. Dollop with cream cheese mixture. Spoon remaining brownie mixture over cream cheese mixture; swirl brownie mixture and cream cheese mixture with knife.
• Bake 25-33 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.) Cool completely.

FUDGY MOCHA BROWNIES

Steps:

• HEAT oven to 350 degrees F. Spray 8 x 8-inch pan with no-stick cooking spray.
• COMBINE 1 cup flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into prepared pan.
• BAKE 12 to 15 minutes.
• COMBINE sweetened condensed milk, cocoa, egg, 1/4 cup flour, vanilla and baking powder in large bowl. Dissolve coffee in hot water. Add to cocoa mixture. Mix well. Stir in nuts. Spread over baked crust.
• BAKE 20 to 25 minutes or until center is set. Cool. Frost, if desired.

FUDGY CAPPUCCINO BROWNIES

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Melt butter and chocolate in heavy medium saucepan over medium-low heat, stirring until smooth. Mix in 1 3/4 cups sugar and espresso powder. Remove from heat. Stir in vanilla. Mix flour, cinnamon, nutmeg and salt in large bowl. Add chocolate mixture and eggs and stir just until blended. Stir in chocolate chips.
• Pour batter into prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer to rack; cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.)

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

CAPPUCCINO BROWNIES

Steps:

• Preheat 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., Transfer to a greased and floured 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack., 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., 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: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.

EASY CAPPUCCINO BROWNIES

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 2 to 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk eggs and sugar together in a bowl. Stir in melted chocolate and butter.
• Sift flour and cocoa powder together in another bowl; add to the chocolate mixture. Dissolve instant coffee in water and pour into the batter. Add heavy cream and walnuts; mix well. Pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

ULTIMATE FUDGY BROWNIES

Steps:

• Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly., In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips., Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack., Lifting with parchment, remove brownies from pan. Cut into squares.

FUDGY COFFEE BROWNIES

Steps:

• Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
• Melt butter and chocolate with espresso powder in a 3-quart heavy saucepan over low heat, whisking until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
• Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture.
• Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 25 to 30 minutes. Cool completely before cutting.

FUDGY COFFEE BROWNIES

Steps:

• Lightly grease a 13x9x2 inch baking pan and set aside.
• Stir in cinnamon to brownie mix in bowl.
• Then add egg, oil, and coffee liqueur (use in place of usual water). Stir walnuts into batter.
• Spread batter into prepared pan.
• Bake for 30 minutes at 350.
• Let cool in pan on a wire rack.
• Drizzle melted chocolate in a zigzag pattern over cooled brownies.
• Cut into bars.