italian dessert recipes

Coffee Brownies

"a.k.a - Cappuccino Brownies!"




coffee brownies These coffee brownies are filled with a rich cappuccino cream layer.

My friend Michelle has been making this Italian cookie recipe for the past fifteen plus years. These cappuccino brownies consist of a fudge brownie base, then a creamy cappuccino layer topped off with a chocolate glaze. Y-i-i-i-i-kes, I know decadent! But well worth the calories!

I've loved these ever since Michelle baked them for me years ago. But somehow when she makes them they always taste better than when I do. Why is that? There always seems to be a special magic when others bake for you!

If you are wanting to substitute certain ingredients I wouldn't stray too far from this recipe if I were you. This coffee brownie captures both flavors - the coffee and the chocolate. But if you are out of certain things - I get it. There are some suggestions in substitutions and FAQs below.






Coffee Brownies



YIELD: 9 x 13 pan

Ingredients:

8 ozs semi-sweet chocolate

2 sticks plus 2 tablespoons butter

2 Tablespoons instant espresso powder dissolved in 1 Tbsp of boiling water

2 teaspoons vanilla

1 1/2 cup sugar

4 large eggs

1 cup flour

1/2 teaspoon salt

1 Cup walnuts chopped

Creamy Cappuccino Ingredients:

8 ozs of cream cheese

6 tablespoons butter

1 1/2 cup confectioner's sugar

1 tsp vanilla

1 tsp cinnamon

Glaze Ingredients:

6 ozs semi sweet chocolate

2 tablespoon butter

1/2 cup of cream

4 1/2 teaspoon instant espresso powder dissolved in 1 Tbsp of boiling water

Procedure

 * Preheat oven to 350 degrees.

* Melt chocolate, butter and espresso mixture over low heat stirring till smooth.

* Remove from heat. Cool until lukewarm and whisk in sugar and vanilla.

* Add egg one at a time until mixture is glossy and smooth.

* Stir flour and salt until combined.

* Stir in walnuts.

* Spread in greased and floured pan.

* Bake 20 - 25 minutes.

* Cool completely.

* Beat cream cheese and butter until light and fluffy.

* Add sugar, vanilla, and cinnamon and beat until combined well.

* Spread over brownie layer.

* Chill until frosting firms.

* For glaze - melt chocolate, butter and espresso mixture stirring until smooth.

* Cool and spread on cream cheese mixture.

* Chill until cold - at least 3 hours.

* These will keep about 5 days in the fridge - but serve them room temperature.

NOTE: If you are wanting an easier way to get that coffee brownie flavor, but don't want to make this particular recipe. Try making the:

Double Chocolate Browine Recipe

And then top it with:

Coffee Frosting






Can I use almond extract instead of vanilla?



I wouldn't. This is incredibly rich and the almond would almost be an overkill cancelling out the coffee and chocolate flavor.

Can I use pecans instead of walnuts?

There's nothing wrong with pecans and any nut could be put in place. I never use them in any Italian dessert recipes. We use almonds, hazelnuts, or walnuts.

Can I use ricotta instead of cream cheese?

You probably could. Since I haven't experimented with a ricotta substitution I can't speak with any "Thus saith I am the authority and here's how you do it." BUT here's what I would try if I wanted to use ricotta:

  • drain the ricotta at least 3 hours


  • press dry with paper towels


    • NOTE: Word of caution - I haven't tried this. You're on your own to experiment, then let me know.

    What can I use for the espresso?

    Do you have coffee? I once used a VERY STRONG COFFEE. And my coffee brownies came out wonderful. However, that was over 10 years ago, so I can't be exact ratios of coffee grounds and water. But you get the idea, strong means STRONG!

    Looking for other Italian dessert recipes that use Instant Espresso?

    I LOVE working with Instant Espresso. I'm a big fan of baking with it in desserts. See these other recipes that use it:

  • Cappuccino Cookies


  • Cappuccino Cake


  • Coffee Frosting




    • Back to the top - Coffee Brownies


    Other Italian Cookie Recipes




    lisa gianotti I love sugar and I eat dessert EVERYDAY! Ok, not MASSIVE amounts. But I do have to finish off the evening meal with a little sweet something.

    When I was a kid my health conscience mother would ration my Halloween candy. Her mantra was, "white sugar will kill you". But my Italian grandma always told me, "Everybody needs a little bit of sugar." :-) So, to get my October Halloween sugar fix I will make the traditional Italian cookie recipe, Venetian Bones of the Dead. Italians make these for the Day of the Dead on November 2nd. So - hey, our holiday in America - Halloween is the closest.

    So - while the neighborhood is slamming down a bunch of gross mass produced candy on October 31st, I'll have a real goodie. Oh yeah, I'll have to post it too! (Eventually!) You know how it is. Work. Kids. Clean. Cook.



    I'll see if Bones Of The Dead is in my grandma's first recipe file she started when she married in 1932. Most of the recipes on my site came from her influence. If they aren't in her file - then I got them from her friends. And the remainder I experimented with adapting her style.

    I hope she looks down and smiles this Halloween.

    Lisa


    Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!



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    Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.