December 16, 2010

Cappuccino Brownies

In addition to the holiday baking I had to make a dessert for my husband to take to work today for an employee pot luck. He always signs us up for a dessert and I know this crew; they love chocolate.

Last night as I stood in the kitchen, not in the mood to bake, but knowing I had to have something ready by 8:am, I decided to cheat and use a brownie mix. But... plain brownies are boring. Instead? A flip through an old holiday cookbook from about 12 years ago gave me an idea; Cappuccino Brownies. A triple layer dessert I could top with a little chocolate covered espresso bean.

If you have a favorite brownie recipe, by all means use it - but if you want to cheat and use a mix, don't feel guilty. It made this recipe even quicker to whip up last night before bed.

Cappuccino Brownies

Cheaters way:
1 packaged brownie mix prepared to directions in an 8X8" pan

1 t instant coffee crystals
1 T whipping cream
1 c powdered sugar
2 T butter

1 square unsweetened chocolate
2 T butter
2 T milk
1 t vanilla
1 c powdered sugar

While the brownies bake, dissolve the coffee crystals in the whipping cream. Beat together the powdered sugar and 2 T butter in a mixing bowl with an electric mixer. Add whipping cream and coffee crystal mix. Beat creamy and add a bit more whipping cream if it's too stiff.

Spread over warm (but not hot) brownies. Chill at least an hour until set. Melt the unsweetened chocolate completely and add the butter, powdered sugar, milk and vanilla. Spread over the cappuccino layer. Chill until frosting is set. Cut into bars.

I topped ours with a chocolate covered espresso bean on each square.

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