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Sweet Sound Bites: Cappuccino Brownies

11/30/2015

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Got a sweet tooth? Testing a dessert recipe and sampling a couple of sweet new tunes - that’s what the Sweet Sound Bites feature is all about. 

This is one of my favorite fall-back desserts. Like most brownie recipes, it’s super-easy to make and – even better – to make ahead. Planning ahead for holiday entertaining becomes a little less stressful knowing that I’ve got a pan or two of these crowd-pleasing brownies in the freezer ready to thaw and serve.

This is a rich, dense brownie which comes with a welcome burst of cinnamon. Yes, there’s coffee in there too adding depth to the chocolate but you don’t really taste it as a standalone flavor.

Please continue after the jump (click Read More below) for photos, the recipe and a sample of new-to-me music that’s been floating my boat lately. I hope you like it too.
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Bringing the Sound to today’s Sweet Bites is … Nicole Willis and the Soul Investigators + Hey Geronimo. 

Please enjoy today’s Sweet Sound Bites Playlist featuring Nicole Willis and the Soul Investigators singing One in a Million + Hey Geronimo with a song titled Carbon Affair. ​Click the names to learn more about the artists.

Click on the pictures below to enlarge them and read the captions.

Printable Recipe- Cappuccino Brownies
File Size: 526 kb
File Type: pdf
Download File

Cappuccino Brownies
Recipe source: Martha Stewart
 
 
INGREDIENTS:
  • ½ cup (1 stick) unsalted butter, plus more for pan
  • 4 ounces unsweetened chocolate, chopped
  • 1 1/2 cups sugar
  • 1 tablespoon instant espresso powder
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup semisweet chocolate chips
 
DIRECTIONS:
  • Preheat oven to 325 degrees, place rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment paper. Coat paper with butter; set aside.
  • In a large saucepan over very low heat, melt chocolate and butter together, stirring, until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs.
  • In a medium bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined, but do not overmix. Fold in chocolate chips.
  • Pour into prepared pan, and bake until a toothpick inserted into the center comes out slightly wet, anywhere between 25-35 minutes (so check early and often).
  • Transfer to a wire rack; cool completely. Run a sharp paring knife around edges, then invert. Peel off parchment paper.
  • Cut into squares if serving soon – any size that suits your fancy. These are rich, dense, flavorful morsels.
  • These brownies are a good candidate for freezing. Do not cut into individual portions. Instead wrap the large brownie square tightly in two layers of plastic wrap. Then a layer of foil. And then into a gallon-size freezer bag, labeled with the contents and date it is being added to the freezer.
 
Yield: Makes 16 medium brownies
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