Cappuccino Brownies

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Cappuccino Brownies- a classic brownie with a punch of coffee for the cappuccino-lover in your life.

The improving cook- Cappuccino brownie
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These cappuccino brownies were made for my dad, the biggest coffee-lover that I know!

 I have a bit of a love/hate relationship with coffee. I don't mind the occasional latte, I love coffee flavoured baked goods, and espresso ice cream is just gorgeous. But I hate instant coffee as a drink. I hate the after-taste. I don't even really like 'proper' coffee for the same reason. Give me a nice cup of strong tea any time! 

 These cappuccino brownies have that lovely, shiny, crackled top that you always hope for with a good brownie. They turned out beautifully, and my dad enjoyed eating them, which is the important thing! I left him the whole batch, and he froze some for another time. 

 So next time you need something for the coffee-lover in your life, give these a whirl. I promise you won't be disappointed!

Top Tips

  • Make sure you don't skip the steps of cutting the butter up or sieving the dry ingredients. Cutting the butter ensures it melts quickly. Sieving the dry ingredients makes sure that there will be no pockets of flour or cocoa powder in the finished brownies.
  • When mixing in the dry ingredients, spend time making sure that you get all the flour off the bottom of the bowl.
  • I recommend using greaseproof paper to line the tin, rather than greasing it. It's much easier to lift the brownies out, when baked.




Make Cappuccino Brownies

Melt the chopped butter and sugar in a pan.

Once it's slightly bubbling, remove from the heat.

Melt the chocolate into the mixture, add the coffee and transfer to a mixing bowl to cool.

Mix in the eggs and the vanilla essence.

Mix together the dry ingredients.

Stir through the dry ingredients until you have the classic, gloopy, thick brownie mixture.


The improving cook- Cappuccino brownie uncut
Bake.

The improving cook- Cappuccino brownies
Enjoy!
coffee, brownie, cappuccino
snack, treat,
British
Yield: 15
Author:

Cappuccino Brownies

Cappuccino Brownies

Prep time: 15 MCook time: 25 MTotal time: 40 M
Cappuccino Brownies- a classic brownie with a punch of coffee for the cappuccino-lover in your life.

Ingredients:

  • 230g unsalted butter
  • 450g caster sugar
  • 50g good quality dark chocolate
  • 4 eggs
  • 100g cocoa powder
  • 190g plain flour
  • 1 tsp baking powder
  • 2 tsp vanilla essence
  • 3 tsp instant coffee
  • 3 tbsp boiling water

Instructions:

  1. Heat the oven to 190 (170 fan, gas mark 4).
  2. Put the instant coffee in a small glass and add 3 tbsp of boiling water carefully. Mix together well and leave to one side.
  3. Cut the butter into chunks.
  4. In a pan, melt the butter and the sugar. It should be just bubbling, not boiling at full speed. Stir regularly, making sure that it doesn't start to caramelise.
  5. Take the pan off the heat, break up the chocolate, and mix it through until it has fully melted. Add the coffee, mix, and then transfer to a mixing bowl to cool.
  6. Once cooled, mix in the eggs and vanilla essence until well combined, then the flour and baking powder.
  7. Sieve the cocoa powder and the flour, getting rid of all the lumps, and mix together with the baking powder. 
  8. Mix the flour into the chocolate mixture. It should give you a lovely glossy mixture when it has all been fully mixed.
  9. Grease or line a rectangular tin (I used a 13x9x2 inch tin). 
  10. Pour all the chocolate mixture into the tin and even it out with a spatula.
  11. Pop in the oven and bake for 25 mins.
  12. When baked, and while they are still warm, cut lines across the pan (wiping the knife after each line) and then down the pan, until you have 12-15 brownies.
  13. Leave for 5 more minutes to cool further and then lift out. Freeze some as soon as they cool, if desired.

Notes:

Make sure you don't skip the steps of cutting the butter up or sieving the dry ingredients. Cutting the butter ensures it melts quickly. Sieving the dry ingredients makes sure that there will be no pockets of flour or cocoa powder in the finished brownies. When mixing in the dry ingredients, spend time making sure that you get all the flour off the bottom of the bowl. I recommend using greaseproof paper to line the tin, rather than greasing it. It's much easier to lift the brownies out, when baked.
Calories
338
Fat (grams)
16
Sat. Fat (grams)
9
Carbs (grams)
46
Fiber (grams)
2
Net carbs
44
Sugar (grams)
32
Protein (grams)
5
Sodium (milligrams)
56
Cholesterol (grams)
83

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