Browsing Tag:

espresso

Desserts

Cappuccino Brownies

Eat your coffee! These cappuccino brownies are rich, dark and flavorful. And don’t worry if you don’t have instant espresso powder in your pantry; you can substitute instant coffee powder instead – preferably a dark roast.

Cappuccino Brownies

 

cappuccino brownies

Cook Time: 30 minutes

Yield: 16

cappuccino brownies

These cappuccino brownies are rich, dark and flavorful. And don't worry if you don’t have instant espresso powder in your pantry; you can substitute instant coffee powder instead – preferably a dark roast.

Ingredients

1/2 cup butter
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
1 cup all-purpose flour
2 teaspoon vanilla
3/4 cup dark chocolate chips
4 eggs
1 tablespoon instant espresso powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Instructions

Preheat your oven to 325° F. Lightly grease the bottom of a 9x9-inch square baking pan with butter or shortening. Set aside.

In a large saucepan, melt the unsweetened chocolate and butter over very low heat. Stir constantly until the chocolate and butter are completely melted. Remove the saucepan from the heat and whisk in the sugar, espresso powder and vanilla. Add the eggs after the mixture has slightly cooled.

In a medium bowl, whisk together the flour, cinnamon, nutmeg and salt. Add the flour mixture to the chocolate mixture. Stir until just combined and then fold in the dark chocolate chips.

Spread the batter in the prepared baking pan. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 cappuccino brownies.

http://bakedchicago.com/cappuccino-brownies-recipe/

Desserts

Chipotle Chocolate Brownies

chipotle chocolate brownies

Like some heat in your chocolate? The smoky chipotle chiles and earthy unsweetened cocoa powder add a depth and richness to this chipotle chocolate brownies recipe. On a 4-alarm rating scale, I’d give this a 2-alarm rating for heat. If you’d like to go full tilt, double the amount of ground chipotle powder to 2 teaspoons. Or if you want to dial it down, just substitute any chipotle powder you remove with additional ground cinnamon for balance.

Chipotle Chocolate Brownies

Preheat your oven to 325° F.  Lightly grease the bottom of a 13×9-inch baking pan with butter or shortening, and set aside.

In a small saucepan, combine the dark chocolate and butter. Stir constantly over very low heat until completely melted and smooth. Cool slightly. In a small bowl, combine the flour and cocoa powder; set aside.

In a large bowl, combine the sugar, espresso coffee powder, cinnamon and chipotle powder. Add in the chocolate mixture. Beat with a mixer on medium speed for about 1 minute. Add the eggs, one at a time, beating on low speed after each addition just until combined. Mix in the vanilla. Add the flour mixture, a half cup at a time, beating on low speed just until combined.

Spread the brownie batter in the prepared baking pan. Bake for 35 to 40 minutes, or until edges start to pull away from sides of pan. Cool completely, about 1 hour, on a wire rack.

Dust with unsweetened cocoa powder and cut into 8 rows by 4 rows to make 32 brownies.

 

Ingredients:

8 ounces dark chocolate, chopped
1 cup butter
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 1/2 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground chipotle powder
6 eggs
2 teaspoons vanilla
1 tablespoon instant espresso coffee powder

 

Number of servings: 32

Cooking time: 35 minutes

Desserts

Brownie Tart

brownie tart

This brownie tart recipe is very simple to make, yet it can be quite elegant in its presentation. It’s a great dessert recipe for a dinner party or celebrating a special occasion at home (like Hump Day).

Brownie Tart

Preheat your oven to 350° F.  Lightly grease and flour a 9-inch tart pan with removable sides.

In a small heatproof bowl set over a saucepan with simmering water, melt the butter. Add 2 cups of semisweet chocolate chips and remove from heat. Stir until the semisweet chocolate completely melts. Set aside to cool to room temperature.

In the bowl of a stand mixer fitted with paddle attachment, beat the eggs, sugar, espresso powder and vanilla on medium-high speed until light and fluffy (about 3 minutes). Stir in the cooled chocolate mixture.

In a separate medium bowl, combine the flour, baking powder, salt, 1 cup of semisweet chocolate chips and walnuts. Fold the flour mixture into the batter, until just combined.

Pour the batter into the prepared tart pan. Bake for 35 to 40 minutes, or until the center is puffed (top may crack slightly). Let the brownie tart cool to room temperature before removing from the tart pan.

Melt the remaining 1/4 cup semisweet chocolate chips with the heavy cream in a small saucepan over medium-low heat. Stir until smooth and remove from heat. Drizzle the chocolate over the tart and slice into 8 wedges. This brownie tart is great on its own, or perfect for pairing with your favorite ice cream.

Brownie Points: If you don’t have a tart pan, use a standard 9-inch pie pan as a substitute.

 

Ingredients:

6 tablespoons butter
3 1/4 cups semisweet chocolate chips
3 eggs
1 cup granulated sugar
1/2 teaspoon vanilla
1 tablespoon instant espresso powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup walnuts, chopped
2 to 3 tablespoons heavy cream

 

Number of servings: 8

Cooking time: 35 minutes

Desserts

Peppermint Brownies

December 26 is National Candy Cane Day (and my sister’s birthday)! Don’t throw out those broken candy canes; use them instead to make these delicious peppermint brownies.

Preheat oven to 425° F.  Lightly grease bottom of a 9×13-inch baking pan with butter or shortening.

In medium heatproof bowl, set over pan of simmering water, stir dark chocolate and butter until melted and smooth. Remove from heat and set aside.

In bowl of stand mixer fitted with whisk attachment, whip eggs, vanilla, salt, espresso powder and sugar on high speed until foamy and stiff (about 10 minutes).

Stir in the chocolate mixture by hand, followed by the flour.

Spread half the batter in the prepared baking pan. Place a layer of peppermint patties candies over the batter. Pour remaining batter over the peppermint patties and smooth the top. Sprinkle crushed candy canes over top of brownies.

Bake for 20 to 22 minutes, or until a firm crust is formed on top. A toothpick inserted in the center should come out moist. Cool completely, about 1 hour. Cut into 8 rows by 4 rows to make 32 peppermint brownies.

Brownie Points: This recipe is extremely rich and dense. If you’re serving this at a party, offer smaller portions for your guest by cutting the 32 squares in half diagonally to make 64 “brownie bites.”

 

Ingredients:

8 ounces dark chocolate, chopped
1 cup butter, cut into cubes
5 eggs, at room temperature
2 teaspoons vanilla
1 tablespoon instant espresso powder
3 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
6 peppermint candy canes, crushed
1/4 teaspoon salt
1 pound chocolate-covered peppermint-flavored patties, unwrapped

 

Number of servings: 32

Cooking time: 20 minutes

Beverages

eggnog latte

Happy National Eggnog Day! And a Merry Christmas Eve, too. Personally, I’ve never been a huge fan of eggnog. Too sweet for my tastes. But I love a good latte. This easy-to-make eggnog latte is the perfect balance of strong espresso and sweet, creamy eggnog. So if you ever shunned eggnog because of it’s too sweet taste alone, give this blend a try. You might be surprised how much you like it. I was.

Mix together the eggnog and milk. Heat up (either on a stove top or in microwave). Pour espresso into a mug and fill the mug with the hot eggnog mixture. Stir and sprinkle with ground nutmeg and ground cinnamon. And voila! You have eggnog latte.

 

Ingredients:

1/2 cup eggnog
1/4 cup whole milk
1/4 cup espresso
pinch of ground nutmeg
pinch of ground cinnamon

 

Number of servings: 1

Cooking time: 5 minutes