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Cappuccino Brownies
Adapted from Bon Appetit, July 2009; Makes 20-24 ingredients brownies non-stick vegetable spray (Pam) 1/2 cup (1 stick) unsalted butter, diced 3 oz unsweetened chocolate, chopped 1 1/2 cups sugar 3 large eggs 1 T instant espresso powder 1 1/2 t vanilla extract 1/4 t salt 3/4 c AP flour white chocolate ganache 6 oz white chocolate (I used Lindt), chopped
5 T heavy whipping cream or 1/2&1/2 1/4 t fresh ground cinnamon instructions brownies Preheat oven to 325°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray. Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well. Transfer batter to prepared pan. Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack. ganache Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper; peel off foil. Pour ganache onto center of brownies; spread to edges (some may drip over). Sprinkle with cinnamon. Chill until ganache is set, at least 2 hours. Cover and keep chilled. Cut brownies into 4 strips. Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles. Arrange brownies on platter and serve. |