- Yield: 12
- Prep Time: 30 minutes
- Cook Time: 25 minutes
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
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
- Preheat your oven to 300° Fahrenheit and line a 12 cup muffin pan with paper liners. Set aside.
- Chop the dark chocolate into small chunks.
- In a double boiler, melt butter and half of the chocolate. Once melted, set aside and let cool slightly until lukewarm but still liquid.
- 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.
- Mix in vanilla extract and instant coffee powder.
- Gently stir in the melted chocolate and butter mixture.
- Sift the flour over the batter and gently fold in, making sure there are no pockets of flour throughout the batter.
- 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.
- Sprinkle the rest of the chocolate evenly over each cup.
- 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.
- While baking, make the topping: chop the white chocolate into small chunks and put into a small bowl.
- 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.
- 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.
- Chill for 1 hour, then serve at room temperature!
