Cappuccino Brownies

The white chocolate ganache mimics the steamed-milk foam on the top of a cappuccino. A dusting of cinnamon completes the homage.
Photo by kimber m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • Brownies:

  • Nonstick vegetable oil spray

  • 1/2

    cup (1 stick) unsalted butter, diced

  • 3

    ounces unsweetened chocolate, chopped

  • 1 1/2

    cups sugar

  • 3

    large eggs

  • 1

    tablespoon instant espresso powder

  • 1 1/2

    teaspoons vanilla extract

  • 1/4

    teaspoon salt

  • 3/4

    cup all purpose flour

  • White Chocolate Ganache:

  • 6

    ounces high-quality white chocolate (such as Lindt or Perugina), chopped

  • 5

    tablespoons heavy whipping cream

  • 1/4

    teaspoon ground cinnamon

Directions

For brownies: Preheat oven to 325°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray. Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well. Transfer batter to prepared pan. Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack. For ganache: Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl. Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely. Chill until ganache is thick but still slightly pourable, about 25 minutes. Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper; peel off foil. Pour ganache onto center of brownies; spread to edges (some may drip over). Sprinkle with cinnamon. Chill until ganache is set, at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Cut brownies into 4 strips. Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles. Arrange brownies on platter and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: