Cappucino Brownie

Today I want to share with you my family’s favorite brownie recipe. My husband calls this brownie "guiltless pleasure"!

Valentine’s Day is just around the corner and if you are looking for a chocolaty treat for the occasion, look no further! You will like this light and luscious brownie! I know we already talked about sweets yesterday, but “love” should be celebrated with “chocolate”! Do you agree?

Cappucino Brownie:

Ingredients:

For the Brownie:

1/3 cup of butter at room temperature

4oz of semi sweet chocolate

¾ cup of cake flour

½ teaspoon of baking powder

3 eggs at room temperature

2 tablespoons of instant expresso powder

1 _1/3 cups of sugar

2 tablespoons of coffee liqueur

½ teaspoon of vanilla extract

For the Glaze:

3 oz semi sweet chocolate

½ tablespoon of coffee liqueur

½ tablespoon of whipping cream

½ tablespoon of milk

Chopped nuts (optional)

Brownie:

Preheat oven to 355f. Grease 8x8x2 glass pan with oil. Set aside.

In a saucepan, melt butter and chocolate over low heat. Remove from heat and cool to room temperature.

In a bowl, combine flour and baking powder. Set aside.

Meanwhile, beat eggs, sugar, espresso powder, coffee liqueur and vanilla with an electric mixer until combined. Stir in chocolate mixture and then the flour mixture.

Spread evenly in prepared pan. Bake for about 25 minutes or until top is set and dry. When a toothpick is inserted, it should come out clean. Cool in a pan on wire rack.

Chocolate glaze:

In a double boiler, combine all ingredients but nuts. Melt chocolate over low heat, stirring constantly until chocolate is fully melted. Remove from heat and let cool for about 15 minutes. Pour over brownie and top it with chopped nuts, if desired.