Double Cappuccino Brownies

I made the frosting too, but this is a very sweet recipe and so the frosting was probably not needed. Frosting can be used for other cakes, cupcakes, etc. This is much better after it's been in the fridge overnight.

I couldn't find the instant cappuccino mix this time around, so used 1 serving of instant cappuccino-flavored coffee for 1 envelope, and both brownies and frosting came out fine.

Makes 2 dozen brownies.

3/4 cup (1 1/2 sticks) butter or margarine
4 squares (4 ounces) unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 envelope instant cappuccino mix, any flavor
1 cup chopped nuts (optional) [I just used 1/2 cup]
Cappuccino Buttercream Frosting (see below)

Heat oven to 350 degrees. Line a 13X9 inch baking pan with foil; lightly butter the foil. If I make this recipe again, I'm not lining the pan with the foil, this is to remove the entire brownie easier for cutting.

Microwave the butter and chocolate in a large microwavable bowl on High for 2 minutes or until the butter has melted. Stir until the chocolate is completely melted.

Stir the sugar into the chocolate mixture until well blended. Mix in the eggs and vanilla. Stir in the flour, cappuccino mix, and nuts until well blended. Spread the batter in the prepared pan.

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool completely in the pan on a wire rack. Frost the brownies with Cappuccino Buttercream Frosting.


Cappuccino Buttercream Frosting

1 envelope instant cappuccino mix, any flavor
1/4 cup hot milk
1/2 cup (1 stick) butter or margarine, softened
1 package (16 ounces) powdered sugar (I used a little less)

Stir the cappuccino mix and hot milk in a small bowl until well blended.

Beat the butter, powdered sugar, and cappuccino mixture in a large bowl with an electric mixer set on low speed until well blended and smooth. Let stand, if necessary, until the frosting is of spreading consistency.

Makes about 2 1/2 cups frosting or enough to frost one 13 X 9 inch pan of brownies or cake, or 24 cupcakes.


Coffee Drinkings & Desserts Cookbook, Maxwell House, 1999

Black Devil's Food Cake (Low-Fat Chocolate Cake)

Next to our mom's chocolate "crazy" cake, this is the best home-made chocolate cake recipe I have found so far!

2 cups flour, plus extra for dusting
1 3/4 cups sugar
1/2 cup unsweetened cocoa
1 tablespoon baking soda
2/3 cup unsweetened applesauce
1 cup buttermilk
2 tablespoons oil
1 cup coffee

Preheat oven toe 350. Spray a 3 X 9 X 2 pan, dust with flour, shake off excess flour.

Sift flour, sugar, cocoa powder, and baking soda. Whisk in applesauce, buttermilk, and oil. Bring coffee to a boil over medium heat in a small saucepan. Stir gently into batter, will be soupy. Pour into pan. Bake 35-40 minutes.


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