Capuccino Walnut Brownies |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 25 |
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Instead coffee is the secret to the intense flavor here. Walnuts add a essential crunch. Cinnamon - iaced glaze is optional. Ingredients:
125 g unsweetened chocolate, chopped |
6 tablespoon unsalted butter, plus extra for greasing |
2 tsp. instant coffee powder |
1/2 cup all purpose (plain) flour , plus extra for dusting |
3/4 tsp. ground cinnamon |
1/4 tsp salt |
2 eggs |
1 1/2 cups firmly packed brown sugar |
1 cup walnut pieces |
for the glaze |
90 g semisweet (plain) chocolate, chopped |
6 tbsp unsalted butter |
1 teaspoon instant coffee powder |
1/2 heaping tsp ground cinnamon |
Directions:
1. Preheat oven to 350 F. (180 C.), line a 9 inch (23 cm) square pan. To make the brownies combine the chocolate, butter and coffee powder in a small, heavy saucepan. Stir over low heat until melted and smooth. Let cool slightly.
2. In a bowl, sift together flour, cinnamon, and salt. set aside.
3. In a large bowl whisk the eggs until foamy. Whisk in the brown sugar and then the chocolate mixture. Mix in the flour mixture just until blended. Fold in the walnuts. Spread the batter in the prepared pan. Bake until just springy to the touch and toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes. Let cool completely in a pan on a wire rack.
4. TO MAKE GLAZE: Bring a saucepan one fourth full of water to a gentle simmer. Combine the chocolate, butter, coffee powder, and cinnamon in a heatproof bowl and set over (but not touching) the simmering water. Stir until melted and smooth.
5. Chill stirring occasionally, until just spreadable but not set, about 15 minutes.Carefully lift the foil sheet of brownies from the pan. peel back the foil sides.
6. cut into 25 squares or diamonds. wrap individually in plastic wrap and store in the refrigerator for about 3 days.
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