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Cappuccino Brownies




Source of Recipe


Laurel - originally from Broder's Italian Deli


List of Ingredients




8 ounces semisweet chocolate, chopped
1/2 pound (2 sticks) unsalted butter
1/4 cup espresso (or very strong coffee)
1 teaspoon salt
3 cups sugar
2 cups all-purpose flour
8 eggs, beaten lightly

Cinnamon Icing:
6 tablespoons unsalted butter, softened
8 ounces cream cheese, softened
1-1/2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 ounce semisweet chocolate, melted

Recipe



Preheat oven to 350°. Line a 12x15-inch jelly roll pan with foil; butter the foil. Set aside.

Mix chocolate, butter, and coffee. Heat in microwave or on top of stove, stirring until all melted and blended together. Remove from heat; add eggs, beating well, until all eggs are incorporated. In a separate bowl, combine salt, sugar, and flour; fold into chocolate mixture until moistened. Do not over-mix. Pour into prepared pan and bake for 30 minutes, until tester in center comes clean. Cool.

Icing: Beat together butter and cream cheese until fluffy. Add powdered sugar, cinnamon and vanilla; beat until fluffy. Spread over cooled brownies. Melt 1 ounce of chocolate and drizzle over iced brownies. Cut into 3x2-inch pieces. This makes a big batch.