Gluten Free Cappuccino Brownies Recipes

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GLUTEN-FREE CAPPUCCINO BROWNIES



Gluten-Free Cappuccino Brownies image

Enjoy these great cappuccino brownies made with Betty Crocker® Gluten Free brownie mix and frosting - a perfect dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 9

2 teaspoons instant espresso coffee powder, coffee granules or crystals
2 teaspoons water
1 box Betty Crocker™ Gluten Free brownie mix
1/4 cup butter, melted
2 eggs
2 teaspoons instant espresso coffee powder, coffee granules or crystals
1 teaspoon water
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
Chocolate-covered espresso beans or chocolate sprinkles, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
  • In medium bowl, stir 2 teaspoons espresso powder in 2 teaspoons water until dissolved. Stir in brownie mix, butter and eggs until well blended (batter will be thick). Spread in pan.
  • Bake 8-inch pan 28 to 31 minutes, 9-inch pan 26 to 30 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool in pan on cooling rack, about 1 hour.
  • In small bowl, stir 2 teaspoons espresso powder in 1 teaspoon water until dissolved. Stir in frosting until blended. Spread over brownies. Garnish with espresso beans or chocolate sprinkles.

Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 28 g, TransFat 1 g

EASY CAPPUCCINO BROWNIES



Easy Cappuccino Brownies image

Kids and adults alike love these cappuccino brownies. They're easy to make, and something different.

Provided by Sheryl

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 1h

Yield 24

Number Of Ingredients 10

19 ½ ounces baking chocolate, grated
6 eggs
2 ⅓ cups white sugar
1 ½ cups unsalted butter
1 ⅛ cups all-purpose flour
¼ cup cocoa powder
¼ cup instant coffee granules
2 tablespoons water
⅞ cup heavy cream
1 cup chopped walnuts

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.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 32.4 g, Cholesterol 83.3 mg, Fat 31.2 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 17.4 g, Sodium 26.3 mg, Sugar 19.9 g

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