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Cappuccino Brownies with White Chocolate Sauce

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Submitted by epotente

Cappuccino brownies rich with bittersweet chocolate, toasted hazelnuts, and a whisper of cinnamon, plated with a warm white chocolate-coffee sauce. A dinner-party dessert with unmistakable coffeehouse flavour.

YIELD

10 servings

PREP

20 min

COOK

30 min

READY

60 min

These aren’t lunchbox brownies. They’re a plated restaurant dessert, dense, dark, and laced with coffee, then cut into tidy rounds and served in a pool of warm white chocolate sauce.

The flavour comes from three layers of coffee-compatible ingredients. Brewed cappuccino goes into both the batter and the sauce. A half-teaspoon of cinnamon mirrors the cappuccino dust you’d get in a Milan cafe. Toasted hazelnuts bring a warm, aromatic crunch that coffee and chocolate have always loved.

The trick to the signature fudgy texture is pulling them out when a tester comes up with “moist crumbs attached," not clean. Clean-tester brownies are overbaked and cakey, the line between perfect and ruined is about 90 seconds.

Foil-lining the pan with an overhang lets you lift the whole slab out clean for cutting. Use a round cookie cutter for elegant rounds if you want the dinner-party presentation, or just cut squares for a casual plate.

Pro Tips

  • Use good-quality imported white chocolate in the sauce, cheap white chocolate is waxy and won’t emulsify properly.
  • Toast the hazelnuts and rub off the skins in a clean towel, skins are bitter and ruin the delicate crunch.
  • Let the chocolate-butter mixture cool slightly before adding eggs, or you’ll scramble them.
  • Cut the brownies chilled with a hot knife wiped between cuts for clean edges.

Variations

  • Swap hazelnuts for toasted pecans or walnuts if nuts are your preference.
  • Add a tablespoon of Frangelico or Kahlua to the sauce for a boozy finish.
  • Dust the plate with cocoa powder instead of powdered sugar for a more bitter, mocha-forward presentation.

Ingredients

Sauce
158
¼ 59
CUP ML CAPPUCCINO COFFEE MIX
brewed, (room temperature) *
5 144.5
OUNCES ML/G WHITE CHOCOLATE
imported, chopped
0.6
TEASPOON ML NUTMEG
ground
Brownies
1 ½ 169.5
STICKS G UNSALTED BUTTER
4 ½ 130.1
OUNCES ML/G UNSWEETENED CHOCOLATE
unsweetened, chopped
2 30
TABLESPOONS ML CAPPUCCINO COFFEE MIX
brewed, (room temperature) *
½ 2.5
TEASPOON ML CINNAMON
ground
1 ½ 355
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
¾ 177
3 86.7
OUNCES ML/G CHOCOLATE, BITTERSWEET
coarsely chopped
½ 118
CUP ML HAZELNUTS (FILBERTS)
chopped, toasted, (skins removed)
1
X CHOCOLATE, BITTERSWEET
curls, to taste *
1
X POWDERED SUGAR
to taste *

Directions

Make the sauce:

Bring cream and cappuccinot to simmer in heavy small saucepan.

Add chocolate; stir over low heat until smooth and mixture begins to thicken.

Add nutmeg.

(Can be made one day ahead. Cover and chill. Before serving stir over low heat just until melted.)

Make the brownies:

Position a rack in the lower third of the oven and preheat to 350℉ (180℃).

Line a 9-inch square baking pan with 2-inch-high sides with foil, overlapping the sides.

Butter and flour the foil.

Stir the first four ingredients in a heavy medium saucepan over low heat until smooth.

Cool slightly.

Whisk in 1½ cups sugar and the eggs.

Stir in flour, then chopped bittersweet chocolate and nuts.

Transfer to prepared pan.

Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.

Cool on rack. (Can be made 8 hours ahead.)

Assemble the servings:

Using the foil sides as an aid, lift the brownie from the pan.

Fold down the foil sides.

Using a 3 ¾ inch round cookie cutter, cut out 4 rounds, preserving the scraps for another use.

Place one brownie on each plate.

Cover with chocolate curls.

Spoon the warm sauce around the brownies.

Sift sugar over each serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 1267 60% from fat
 % Daily Value *
Total Fat 84g 130%
Saturated Fat 46g 232%
Trans Fat 0g
Cholesterol 308mg 103%
Sodium 102mg 4%
Total Carbohydrate 43g 43%
Dietary Fiber 6g 24%
Sugars g
Protein 30g
Vitamin A 37% Vitamin C 2%
Calcium 16% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 

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