Coffee Brownies

"aka - Cappuccinno Brownies"

coffee brownies

These coffee brownies are part of my coffee dessert recipes collection. And I will admit it's not one of those traditional Italian cookie recipes.

My friend Michelle has been making these brownies since the early 1990s when I asked her for the recipe. And both of us contine to make these year after year. I've loved these ever since Michelle baked them for me years ago. But somehow when she makes them they always taste better when she makes them. Why is that? There always seems to be a special magic when others bake for you!

To get the cappuccino flavor you can either use espresso powder - or there are some directions on using coffee in the section below.

If you are wanting to substitute certain other 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.

And if f you are wanting an easier way to get that coffee brownie flavor, but don't want to make this particular recipe. Try making my Double Chocolate Brownie Recipe topped off with my Coffee Frosting Recipe.

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Coffee Brownies

YIELD: 1 single layer 8 or 9 inch cake

Ingredients for the brownie

* 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

Ingredients for the creamy part

* 8 ozs of cream cheese

* 6 tablespoons butter

* 1 1/2 cup confectioner's sugar

* 1 tsp vanilla

* 1 tsp cinnamon

Ingredients for the glaze

* 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


* 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 - 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.

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.

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!

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