Cappuccino Truffle Brownies |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I created these brownies by combining my favorite beverage and chocolate together for a cooking contest. I was so pleased with the results, I knew the recipe was a keeper. Ingredients:
2 ounces semisweet chocolate |
1/2 cup butter, cubed |
2 eggs |
3/4 cup packed brown sugar |
1 teaspoon vanilla extract |
3/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
filling: |
1 package (8 ounces) cream cheese, softened |
1/4 cup confectioners' sugar |
1 teaspoon instant coffee granules |
1 tablespoon hot water |
1 cup (6 ounces) semisweet chocolate chips |
1/2 teaspoon butter |
glaze: |
1/2 cup semisweet chocolate chips |
1 teaspoon shortening |
whole blanched almonds |
Directions:
1. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a small bowl, beat the eggs, brown sugar and vanilla. Beat in chocolate mixture. Combine the flour, baking powder and cinnamon; stir into chocolate mixture.
2. Spread into a greased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool on a wire rack.
3. For filling, in a large bowl, beat the cream cheese and confectioners' sugar until light and fluffy. Dissolve coffee in water. Stir into cream cheese mixture. In a microwave, melt chips and butter; stir until smooth. Beat into cream cheese mixture until blended. Spread over brownies.
4. For glaze, in a microwave, melt chips and shortening; stir until smooth. Dip each almond halfway into glaze and place on a waxed paper-lined baking sheet. Let stand until chocolate is set. Drizzle remaining glaze over bars. Place almond in the center of each bar. Refrigerate leftovers. Yield: 16 bars.
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