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Cappuccino Brownies





1 cup butter or margarine

4 oz. unsweetened chocolate, chopped into small pieces

4 tsp. instant coffee granules

1- 2/3 cups sugar

4 eggs

1 tsp. vanilla extract

1-1/4 cups all-purpose flour

1/4 tsp. salt

1/3 cup mini chocolate chips

2 tsp. hot water

2 cans (16 oz size) white cake frosting

1/8 tsp. ground cinnamon




Preheat oven to 350 degrees F.

Line a 9" square baking pan with aluminum foil with the foil overhanging the edges. Coat well with cooking

spray. Heat the butter, chocolate, and 2 tsp. of the coffee granules in a small sauce pan over medium-low heat, stirring continually, until melted. Remove from heat; stir in the sugar, then carefully stir in the eggs. (be sure

the chocolate mixture has cooled some before adding eggs) and vanilla extract. Gradually stir in in the flour

and salt. Then stir in the chocolate chips. Spread into the pan and bake for 30 minutes, or until a toothpick

comes out with moist crumbs on it. Remove from oven and let cool for 10-15 minutes. Using the foil, lift from pan. Completely cool. 


Stir the remaining coffee4 granules into hot water until dissolved. Reserve 1/2 of the frosting. Stir the coffee

mixture into the other half of the frosting mix. Cover and refrigerate for 1 hour.


Spread the coffee frosting over the brownies. Drop the reserved frosting by spoonfuls onto the brownies and

swirl with the back of the spoon. Sprinkle with cinnamon, cut into squares, and serve. Makes 16 servings.



Since I like to do things in a hurry, here's my variation of the above.


Prepare your favorite brownie mix per package instructions, only add the coffee granules to mix. For the

frosting, I use the same ingredients that I use for the Bailey's Irish Cream Cheesecake topping.


Coffee Cream:

1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
Chocolate curls as garnish




Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake.

Garnish with chocolate curls.  (Cinnamon optional)