Jul 20 Triple Layer Cappuccino Brownies By now we’ve established that Ryan and I are coffee people, but we aren’t those crazy coffee people who need their coffee to function each morning. We’ve tried Mocha Truffle Cookies, Espresso Chip Muffins, Coffee Oreo Fudge Ice Cream Pops, and Cappuccino Rice Krispies. But I have to say that my absolute favorite coffee flavored food is espresso chip ice cream. Oh and now maybe these triple layer cappuccino brownies.. :-) Layer #1- Chewy, Rich Brownies with Chocolate Chunks Layer #2- Espresso Buttercream Layer #3- Chocolate Ganache
This recipe is definitely on the list of ‘more time consuming recipes’ along with this amazing
gardner’s pie recipe, but it is so worth it.
It would have been the perfect pseudo birthday cake for my birthday last week. But Ryan and my family did surprise me with something for my birthday..
I am so excited but I have a lot to learn in order to figure it out.
Triple Layer Cappuccino Brownies
For the brownies
1/2 cup (1 stick) unsalted butter 3 ounces unsweetened chocolate, chopped in pieces 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 2/3 cup all-purpose flour 1/4 teaspoon baking soda 2 ounces bittersweet chocolate chunks (or chips)
For the espresso buttercream
1 teaspoon espresso powder (or instant coffee crystals) 1 tablespoon heavy cream 1 and 1/2 cups powdered sugar 2 tablespoons unsalted butter, at room temperature
For the chocolate ganache
1 cup bittersweet chocolate chips 1/3 cup heavy cream
For the garnish, optional
Chocolate-covered espresso beans or dusting of espresso powder
Preheat the oven to 350 degrees F. Thoroughly coat an 8 x 8-inch baking pan with cooking spray. In a large saucepan over low heat, melt the butter and the unsweetened chocolate until smooth, stirring frequently. Remove the chocolate from the heat and let cool slightly. Add the sugar, mixing well. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. In a separate small bowl, mix the flour and the baking soda. Add the flour to the chocolate mixture and stir until just combined. Add the bittersweet chocolate chunks to the batter and mix until combined. Pour and evenly spread the batter into the pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Let cool completely.
Espresso Buttercream Frosting
Dissolve the espresso powder (or coffee crystals) in the heavy cream in a bowl. In the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer), beat the powdered sugar and the butter on medium speed until crumbly. Reduce the mixer speed to low and add the coffee/cream mixture until smooth, adding more cream if necessary for your desired consistency. Spread the frosting evenly over the cooled brownies.
In a small saucepan, heat the cream and the chocolate chips over low heat, stirring frequently, until smooth and slightly thickened. Let cool to room temperature before frosting (or chill in the fridge until ready to use). Once smooth, frost the brownies with the chocolate ganache. Top with chocolate-covered espresso beans or a dusting of espresso powder
Recipe adapted from
The Curvy Carrot It’s best to keep these bad boys in the fridge.
Mmmmm, I am definitely craving coffee right now