Cappuccino Brownies

Elena Butuc

This recipe was automatically translated from Romanian. View original here

I think the picture is also representative, but imagine the perfect chocolate cake - strong taste of chocolate, butter, coffee and cinnamon flavor - what else.... All the ingredients fit perfectly, the top it is more consistent and the crunchy nuts give it a special note.

So if you want to "take down" guests or family, I highly recommend this cake :)

Just an observation, the basic recipe is for a 20x20cm tray (so the ingredients below are for a 20x20 tray), I made a double portion because I have a larger tray and .... uff, yes - I wanted it so much for a long time with her that I wanted to do a lot, a lot, to get tired :)

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Ingredients

Metric US

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Dark chocolate

200 g

120g for dough and 80g for icing

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Butter

145 g

85 g for dough, 40g for cream and 20g for icing

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Soluble coffee

3 tsp

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Sugar

150 g

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Vanilla Extract

2 tbsp

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Egg

2 pieces

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White flour

0.5 cups

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Salt

0.25 tsp

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Chopped walnuts

0.5 cups

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Philadelphia cream cheese

150 g

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Powdered sugar

100 g

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Cinnamon powder

0.5 tsp

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Heavy cream (32% fat)

75 ml

Step by step

First set the oven to heat to 180 degrees or an average temperature for those without a thermometer. And now make the dough:

Dissolve 1 teaspoon of ness in 1/2 tablespoon of hot water.

Put in a pan - 120g of broken chocolate pieces, 85g of butter, dissolved ness. Melt them over low heat, stirring periodically.

Stir until it becomes a homogeneous composition, remove from the heat and allow to cool until warm. I poured it from the pan into a bowl in which I made the dough, so it cools even faster.

Incorporate the sugar and 1 vial of vanilla into the chocolate mixture.

Then in turn incorporate eggs, mixing well with the goal after each.

Stir a little more until the composition becomes glossy.

Then add flour and salt, stir a little until incorporated.

Shade not even finely chopped walnuts, stir.

Pour the composition into a tray lined with baking paper, or greased with butter and lined with flour.

Bake for about 25 minutes.

After this time, test it with toothpicks, take it out of the oven and let it cool completely.

Mix with the cream cheese mixer and 40g of soft butter, until it becomes a homogeneous and fluffy composition.

Add powdered sugar, 1 vial of vanilla and cinnamon - mix well until smooth.

Grease the cream in an even layer on the cake top and let it cool for 1-2 hours.

Meanwhile, prepare and cool the icing.

Mix 20g of butter with 80g of chocolate, sweet cream and 2 teaspoons of ness dissolved in 1/2 tablespoon of hot water. Put on low heat and stir periodically until all ingredients are melted. Then remove from the heat and allow to cool well to room temperature.