Tuesday, February 1, 2011

Cappucino Brownies

Regular brownies are always great, but even better when they are extra special like these Cappucino Brownies. The brownie part has a coffee flavor to represent the actual coffee. The white chocolate ganache on top represents the steamed milk foam on top of a cappucinno, and the cinnamon on top completes this "cup" of coffee.  I think I shall experiment more with different types of brownies. As always, recipe below:

Cappucino Brownies:

  • Brownies:
    • Nonstick vegetable oil spray
    • 1/2 cup (1 stick) unsalted butter, diced
    • 3 ounces unsweetened chocolate, chopped
    • 1 1/2 cups sugar
    • 3 large eggs
    • 1 tablespoon instant espresso powder
    • 1 1/2 teaspoons vanilla extract
    • 1/4 teaspoon salt
    • 3/4 cup all purpose flour
  • White Chocolate Ganache:
    • 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
    • 5 tablespoons heavy whipping cream
    • 1/4 teaspoon ground cinnamon
  • Brownies:
    • Preheat oven to 325°F.
    • Line baking pan with aluminum foil, leaving overhang on 2 sides.  Spray foil with nonstick spray.
    • Stir butter and chocolate in a large saucepan over  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 about 30 minutes until tester inserted into center comes out with some moist batter attached (make and chill ganache while waiting for brownies to bake and cool)
    • Cool completely in pan
  • White Chocolate Ganache:
    • Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl.
    • Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely.
    • Chill about 25 minutes until ganache is thick but still slightly pourable.
  • Assembly:
    • Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper, tray, or any flat surface.  Peel off foil.
    • Pour ganache onto center of brownies and  spread to edges.
    • Sprinkle with cinnamon.
    • Chill until ganache is set, at least 2 hours. 
    • Cut brownies and serve!

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