Cappuccino Brownies with White Chocolate-Espresso Sauce Recipe

Name: Cappuccino Brownies with White Chocolate-Espresso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup whipping cream; 1/2 cup whole espresso coffee beans; 5 ounces imported white chocolate (such as Lindt), chopped; 1/8 teaspoon ground nutmeg; 3/4 cup (1 1/2 sticks) unsalted butter; 4 1/2 ounces unsweetened chocolate, chopped; 1 tablespoon instant espresso powder or instant coffee powder; 1/2 teaspoon ground cinnamon; 1 1/2 cups sugar; 3 large eggs; 3/4 cup all purpose flour; 3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped; 1/2 cup chopped toasted hazelnuts; Bittersweet chocolate curls; Powdered sugar

Servings: persons

2/3 cup whipping cream
1/2 cup whole espresso coffee beans
5 ounces imported white chocolate (such as Lindt), chopped
1/8 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter
4 1/2 ounces unsweetened chocolate, chopped
1 tablespoon instant espresso powder or instant coffee powder
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
3 large eggs
3/4 cup all purpose flour
3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup chopped toasted hazelnuts
Bittersweet chocolate curls
Powdered sugar

1
Bring cream and espresso beans to simmer in heavy medium saucepan.
2
Cover, remove from heat and let steep 30 minutes.
3
Strain into heavy small saucepan.
4
Add chocolate; stir over low heat until smooth.
5
Add nutmeg.
6
(Can be made 1 day ahead.
7
Cover and chill.
8
Before using, stir over low heat just until melted.)
9
Position rack in lowest third of oven and preheat to 350F.
10
Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides.
11
Butter and flour foil.
12
Stir first 4 ingredients in heavy medium saucepan over low heat until smooth.
13
Cool slightly.
14
Whisk in 1 1/2 cups sugar and eggs.
15
Stir in flour, then chopped bittersweet chocolate and nuts.
16
Transfer to prepared pan.
17
Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes.
18
Cool on rack.
19
(Can be made 8 hours ahead.)
20
Using foil sides as aid, lift brownie from pan.
21
Fold down foil sides.
22
Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
23
Place 1 brownie on each plate.
24
Cover with chocolate curls.
25
Spoon warm sauce around brownies.
26
Sift sugar over.

1445

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2/3 cup whipping cream, 1/2 cup whole espresso coffee beans, 5 ounces imported white chocolate (such as Lindt), chopped, 1/8 teaspoon ground nutmeg, and more.

Yes, Cappuccino Brownies with White Chocolate-Espresso Sauce falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cappuccino Brownies with White Chocolate-Espresso Sauce

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