Hi friends! Oh man, do I have a treat for you today. Triple layer Cappuccino Brownies! Cappuccino Brownies? Three layers? Yeah, it’s about to get crazy in here.
In the morning, I like my coffee hot, with cream and sugar. And, I love you, but please don’t talk to me until after I’ve finished my first cup. In all likelihood, I may not remember anything you said. I have pajamas that say “No Coffee, No Talkie.” It’s a rule around here. Is anyone else like that, or is it just me?
Perhaps, I might also have a thing for chocolate. Maybe. It’s not out of control. It’s minor. Like Game 7 of the Stanley Cup Playoffs, in the third period, with the score tied and only 30 seconds left to play, is a regular hockey game. It’s kinda like that. No. Big. Deal. Ha!
Combining two of my favorite things with these triple layer Cappuccino Brownies, was like two parts of my heart coming together and singing the happy praises of caffeine and chocolate. It’s a beautiful song. A beautifully caffeinated song.
This recipe is straight from a 1991 issue of Gourmet Magazine. Oh man! They get it right with this one! (Of course they did, it’s Gourmet Magazine!) Deeply chocolatey and spiked with espresso, both in the bottom brownie layer and in the chocolate glaze on top. A sweet creamy cinnamon vanilla cheesecake center rounds it all out perfectly. A little warning: these are very decadent. The 9 x 13 pan will make about 36 brownies, so bring them to a party or potluck. You can also cut the recipe in half and make them in an 8 x 8 inch pan. You know, for those times you don’t feel like sharing. Like maybe today.
Triple Layer Cappuccino Brownies
- June 19, 2018
- 36 Servings
- Print this
- FOR THE BROWNIE LAYER
- 8 oz fine-quality bittersweet chocolate, chopped
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
- 2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup walnuts, chopped
- FOR THE CREAM CHEESE FROSTING
- 8 oz cream cheese, softened
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- FOR THE GLAZE
- 6 oz fine-quality bittersweet chocolate
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 1/2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water
- Step 1
- MAKE THE BROWNIE LAYER:
- Step 2
- In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350ºF. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack. At least two hours!
- Step 3
- MAKE THE CREAM CHEESE FROSTING:
- Step 4
- In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners’ sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.
- Step 5
- Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.
- Step 6
- MAKE THE GLAZE:
- Step 7
- In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature, stirring occasionally, about 20 minutes.
- Step 8
- Spread the glaze carefully over the frosted brownies and chill the brownies, covered, for at least 8 hours or overnight.
- Step 9
- Cut the brownies while they are cold with a sharp knife and serve them cold or at room temperature. The brownies keep, covered and chilled, for 3 days.
I’m testing out this new recipe plug in, so you’ll have to let me know what you think. Also, do you like the spiffy new site? I’m basically in-love with it. Almost as much as I’m in-love with these Cappuccino Brownies.
Looking for more double chocolate recipes?
Try my Double Chocolate Peanut Butter Banana Muffins (with a side of coffee, of course!)
Or my Double Chocolate Espresso Biscotti! Hmm… are you sensing a theme? :-)