Cappuccino Brownies

Cappuccino Brownies

"Great, creamy brownies. Freeze great. Wonderful to give as Christmas presents to teachers and friends."
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Ingredients

9 h 5 m servings 127 cals
Serving size has been adjusted!
Original recipe yields 72 servings

Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8-inch baking pans.
  2. Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
  3. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
  4. Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.

Footnotes

  • Cook's Note:
  • You can also use chopped milk chocolate in place of the chocolate chips.

Reviews

Read all reviews 40
  1. 58 Ratings

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Most helpful positive review

OK, I can not believe I am about to type this, but, these are so much better than store bought! And, I love store bought. I am a chocoholic.... these are amazing. I did leave out the cofee and c...

Most helpful critical review

I halved this recipe, so maybe that's why I got such bad results. The brownies came out really dry and cakey, not moist and chewy at all.

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OK, I can not believe I am about to type this, but, these are so much better than store bought! And, I love store bought. I am a chocoholic.... these are amazing. I did leave out the cofee and c...

These turned out rather dry and needed the frosting to redeem them. I've taken the idea and added instant coffee to the "Best Brownies" recipe on this site, and that turns out wonderful, no fros...

They went together pretty easily and tasted good. The only thing I wasn't crazy about was the texture - I like my brownies chewier, these were pretty crumbly.

This is a great recipe. I do make a couple of changes though. Instead of baking in 4 8x8 pans,I baked them in two 9x13 pans. Also try topping with pecan pieces and a few mini chocolate chips bef...

This is my first attempt at making brownies and it turned out fantastic! On top of that, it was really easy to make. I didn't have unsalted butter at that point of time and used salted butter in...

Chocoholics dream! Very easy to make, and made the whole house smell so lovely... The brownies were a little bit on the dry side, though that might be my own fault. Watching brownies in the oven...

Psst: 2 pounds = 32 ounces of chocolate chips. I usually buy the bags to equal 32 ounces, or close enough to so that I can eye the amount.

I halved this recipe, so maybe that's why I got such bad results. The brownies came out really dry and cakey, not moist and chewy at all.

I followed recipe exactly and brownies came out perfectly! My sister actually requested these for her birthday instead of cake!

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