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Individual Cappuccino Brownies

Individual Cappuccino Brownies
Individual Cappuccino Brownies
  • Yield: 12
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 306
  • Carbohydrate Content: 34g
  • Cholesterol Content: 62mg
  • Fat Content: 20g
  • Protein Content: 3g
  • Saturated Fat Content: 13g
  • Serving Size: 1 Brownie
  • Sugar Content: 30g
  • Unsaturated Fat Content: 1g

Individual Cappuccino Brownies

By Tobias August 6, 2017

I realize that I owe all of you an apology for going quiet for so long and not sharing any new recipe. What can I say, it's been a crazy few months and while I was still cooking up stuff, I didn't find the time to write down the recipe in a way that it can easily be re-created.

My apology comes with benefits though: the most scrumptious chocolate cappuccino brownie you'll ever had. I started with my go-to fudgy brownie recipe from the Debbi Fields Cookie Book. But I wanted more than chocolate, so I decide to take them to a new level by turning them into a cappuccino version.

I used extra dark 63% cocoa chocolate for the brownies, so they wouldn't be overly sweet. There is enough sweetness in the white chocolate and coffee ganache on top. I also bake these little gems in a muffin tin. This reduces the baking time significantly and there's no need to cut them into squares.

Ingredients

  • For the Brownies
  • Unsalted Butter - 1 stick, 114g
  • Dark Chocolate - 6oz, 170g
  • Eggs - 2, large
  • Granulated Sugar - 1 cup, 200g
  • All Purpose Flour - 1/4 cup, 35g
  • Pure Vanilla Extract - 1 tsp
  • Instant Coffee - 1 tsp
  • For the Topping
  • White Chocolate - 6oz, 170g
  • Heavy Cream - 1/4 cup, 70ml
  • Whole Espresso Beans - 1/2 cup

Instructions

  1. Preheat your oven to 300° Fahrenheit and line a 12 cup muffin pan with paper liners. Set aside.
  2. Chop the dark chocolate into small chunks.
  3. In a double boiler, melt butter and half of the chocolate. Once melted, set aside and let cool slightly until lukewarm but still liquid.
  4. Beat eggs and sugar to the ribbon state, until pale and fluffy. Takes about 5 - 10 minutes in a stand mixer with the whisk attachment.
  5. Mix in vanilla extract and instant coffee powder.
  6. Gently stir in the melted chocolate and butter mixture.
  7. Sift the flour over the batter and gently fold in, making sure there are no pockets of flour throughout the batter.
  8. Fill about 1/4 of a cup of the batter into the prepared muffin forms, then give the baking dish a couple good whacks on the kitchen counter to let air bubbles out.
  9. Sprinkle the rest of the chocolate evenly over each cup.
  10. Bake on the middle rack for about 25 minutes or until a toothpick comes out mostly clean. I suggest testing after 20 minutes and go in intervals of 3 minutes from there.
  11. While baking, make the topping: chop the white chocolate into small chunks and put into a small bowl.
  12. Add the heavy cream and the espresso beans to a saucepan. Over medium low heat, bring to a boil. Once it boils, strain over the white chocolate and let sit for 2 - 3 minutes.
  13. Stir the topping until smooth, fill into a pastry bag and pipe a small dollop onto each brownie, after they come out of the oven.
  14. Chill for 1 hour, then serve at room temperature!

Guten Appetit!

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Dessert, DinnerWith 0 comments August 6, 2017August 6, 2017

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Author Tobias

I'm am no longer a German expat living in San Francisco, CA, but I'm still fascinated by food, cooking, and baking. And now that I am back in Germany I'm using my free time to travel all over Europe, connect with friends, and dive deep into the culinary arts.

Because good food brings good people together.

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The Cooking German

Food brings people together! So I'm trying to create and recreate some delicious meals to share with new and old friends, and ignite the passion for food in others.

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Appetizer Baking Brunch Cocktails Condiment Dessert Dinner Entrées Lunch Pastries Seasonal Sides Snacks

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