The Ultimate Spiced Cappuccino Brownies

I love a good brownie, but until I discovered and tweaked this recipe, I’d never been able to make one I was happy with. They were always too dry or crumbly and never gooey enough. Not so with these bad boys. They are gooey, rich and chocolately and the added spices give them a perfect warmth  and depth that makes them an immediate favourite. The addition of some good vanilla or honeycomb ice-cream would make these an ideal dessert.

I have to credit local celebrity cook Jenny Bristow for the recipe, which I found in her USA cookery book. If you can ignore the fact that there’s a massive amount of sugar in these brownies and console yourself with the fact that they’re rich enough so you’ll only want one (or two) at a time, I think you’ll find them really satisfying and totally delicious.

Makes 16 | a gazillion calories! | 10 mins + 35 mins cooking

Ingredients

  • 110g butter
  • 150g good quality chocolate – at least 58% cocoa solids
  • 2 dsp camp coffee or 1 shot espresso
  • 1 dsp maple syrup
  • 2 eggs
  • 350g light soft brown sugar
  • 50g plain flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chilli powder (optional)
  • 50g pistachios chopped

Topping

  • 110g chocolate – dark or milk – whichever you prefer
  • 75g butter
  • 1 tsp camp coffee or espresso
  • 1/4 tsp chilli powder (optional)
  • 1/4 tsp cinnamon

Method

Before you start, heat the oven to 180c/160c fan/gas 4 and grease and line a 20cm square tin.

Melt the butter and chocolate together in a saucepan over a low heat. Mix in the coffee and maple syrup, remove from the heat and cool a little.

Whisk the eggs with 1tbsp of the sugar until light and fluffy. Add the remaining sugar sand whisk until thick and creamy. Mix in the cooled chocolate mixture. Sift in the flour, chilli and cinnamon and fold gently and finally, fold in the pistachios and stir to combine.

Pour the mix into the prepared tin and bake for 30-35 mins. It should be risen, cracked and set on the surface and should still have a bit of spring to the touch. Let it cool in the tin for 20 mins or so before carefully turning out onto a wire rack to complete the cooling.

Make the topping by melting the butter and chocolate in a bowl over a pan of simmering water. Make sure the water doesn’t touch the bottom of the bowl or your chocolate will seize. Add the coffee and spices and mix well until combined. Cool and chill for 10 mins or so until thickened and of a spreadable consistency. Spread over the brownie and leave to set. Cut into 16 squares or 9 if you’re feeling particularly greedy.

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