This cappuccino brownie recipe is fudgy and decadent with a hint of coffee flavor.
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1 tablespoon instant espresso powder
2 teaspoons hot water
1 cup semi-sweet chocolate chips
1/2 cup Land O Lakes® Butter
1 cup sugar
1 teaspoon vanilla extract
2 large Land O Lakes® Eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder
2 to 3 tablespoons milk
2 cups powdered sugar
1/4 cup Land O Lakes® Butter, softened
1/3 cup semi-sweet chocolate chips
1/2 teaspoon shortening
Heat oven to 350°F. Grease 8-inch square baking pan; set aside.
Combine 1 tablespoon espresso powder and hot water in bowl; stir to dissolve. Set aside.
Melt 1 cup chocolate chips and 1/2 cup butter in 3-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth. Remove from heat; stir in espresso mixture, sugar and vanilla. Add 1 egg at a time, mixing well after each addition. Add flour, baking powder and salt; stir until well mixed.
Spread mixture into prepared pan. Bake 33-38 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.) Cool completely.
Combine 1 teaspoon espresso powder and 2 tablespoons milk in bowl; stir to dissolve. Add powdered sugar and 1/4 cup butter. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Frost cooled brownies.
Melt 1/3 cup chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth.
Drizzle chocolate over frosting; swirl with toothpick or knife for marbled effect.