Cappuccino Brownies

I made one batch of these and was disappointed that I didn’t get the shiny crackly top. I had made a substitution, so I made more of them without that substitution… and still didn’t get the shiny crackly top I was after. You know, like brownie mixes have. I grew up on them! Anyhow, I did some research, and it looks like getting the butter and sugar up to a certain temperature is what gives one that sort of top. I’ll do some delicious experimenting and report back! It would be difficult to replicate in this recipe, though, because chocolate burns so easily. The originator did it, but I’m not sure how! Or maybe I’m just too nervous to do it.

Cappuccino Brownies, from Made By Mike

1/2 c. butter (plus more for greasing pan)
4 oz. unsweetened chocolate, chopped
1 1/2 c. sugar
1 Tbsp. instant espresso powder
2 tsp. vanilla extract
4 eggs, beaten
1 c. all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3/4 c. semisweet chocolate chips

Preheat the oven to 325F. Grease a 9×9 pan, line the bottom with parchment, and grease the parchment. Set aside.

Melt the butter and chocolate together in a medium saucepan. Whisk in the sugar and espresso powder; cool slightly, then whisk in vanilla and eggs.

In a medium bowl, whisk together the flour, cinnamon and nutmeg. Add the chocolate mixture and stir until just combined; fold in chocolate chips. Pour the batter into the prepared pan.

Bake until a toothpick poked into the center comes out only slightly wet, 30-35 minutes. Cool on a wire rack. Slice into tiny squares ’cause they’re pretty rich and nom!

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~ by iliadawry on 21 July 2012.

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