• Cappuccino Brownies With White Chocolate Espresso Sauce

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    • 2/3 c. Whipping cream
    • 1/2 c. Whole espresso coffee beans
    • 5 ounce Imported white chocolate, (such as Lindt), minced
    • 1/8 tsp Grnd nutmeg
    • 3/4 c. Unsalted butter, (1 1/2 sticks)
    • 4 1/2 ounce Unsweetened chocolate, minced
    • 1 Tbsp. Instant espresso pwdr or possibly instant coffee pwdr
    • 1/2 tsp Grnd cinnamon
    • 1 1/2 c. Sugar
    • 3 lrg Large eggs
    • 3/4 c. All purpose flour
    • 3 ounce Bittersweet, (not unsweetened) or possibly semisweet chocolate, coarsely minced
    • 1/2 c. Minced toasted hazelnuts Bittersweet chocolate curls Powdered sugar


    1. For sauce:Bring cream and espresso beans to simmer in heavy medium saucepan.
    2. Cover, remove from heat and let steep 30 min. Strain into heavy small saucepan. Add in chocolate; stir over low heat till smooth. Add in nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low heat just till melted.)
    3. For Brownies:Position rack in lowest third of oven and preheat to 350F. Line 9-inch square baking pan with 2-inch-high sides with foil, overlapping sides.
    4. Butter and flour foil. Stir first 4 ingredients in heavy medium saucepan over low heat till smooth. Cold slightly. Whisk in 1 1/2 c. sugar and Large eggs. Stir in flour, then minced bittersweet chocolate and nuts. Transfer to prepared pan. Bake till tester inserted into center comes out with moist crumbs attached, about 30 min. Cold on rack. (Can be made 8 hrs ahead.)
    5. Using foil sides as aid, lift brownie from pan. Fold down foil sides.
    6. Using 3 1/4-inch round cookie cutter, cut out 4 rounds (reserve scraps for another use).
    7. Place 1 brownie on each plate. Cover with chocolate curls. Spoon hot sauce around brownies. Sift sugar over.
    8. Serves 4.

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