Brownies are traditional pastries that can be found not only in restaurants, but also during home-made tea. And all because the brownie recipe is simple,and there are many variations of this dessert. The only thing that remains unchanged is the rich chocolate taste. Brownies according to this recipe are prepared with nuts, which makes the dessert even juicier and more flavorful. Try to cook! Brownie cappuccino.
We count on one serving
Chocolate 3.88 oz
Butter slices 3.53 oz
Instant coffee 1 tablespoon, diluted in 3 tablespoons of boiling
Sugar cane 5.29 oz
Vanilla 1 teaspoon
Large eggs 2 PCs
Wheat flour 2.47 oz
Salt 1/2 teaspoon
Hazelnut 3.53 oz
For the cream:
Philadelphia cheese 4.23 oz
Softened butter 2 tablespoons
Powdered sugar 2.12 oz
Vanilla 1 teaspoon
Cinnamon 1/2 teaspoon
For the glaze:
Dark chocolate 3oz
Butter 1 tablespoon
Cream 2 tablespoons
Instant coffee 2 teaspoons, diluted in 2 tablespoons of boiling water
The average square baking dish
Instruction. Brownie cappuccino.
Turn the oven on at 356F degrees. Grease the baking dish with oil. You can also cover it with food foil. Prepare the products we need for the brownie base.
For the brownies, melt the chocolate with butter and coffee in a water bath (or microwave). Stir to avoid lumps. Pour the chocolate mass into a large bowl and cool to room temperature. Add the sugar and vanilla and mix well until the sugar dissolves.
Enter the eggs one at a time, beating thoroughly, until a smooth and shiny mass is formed. Add the sifted flour and mix everything thoroughly again. Not very finely chop the nuts and add them to the chocolate mixture. Stir. Put the brownie dough in a pre-prepared form and bake in the oven for about 20-25 minutes. Check the readiness, as usual, with a wooden skewer (toothpick).
Remove the brownie from the oven and let it cool completely (preferably on a wire rack). Let’s start preparing the cream. To do this, carefully beat the softened butter with soft cheese. You can use a mixer, or you can do it manually.
Add the sifted powdered sugar, vanilla and cinnamon to the whipped mass. Mix everything well again until smooth. Put the cooled brownie base back in the form where it was baked. Grease the top with cream. And put it to cool in the refrigerator for about an hour (until the cream solidifies).
Meanwhile, prepare the icing. For the glaze, melt the chocolate with coffee and cream in a water bath (or in a microwave oven). Add the butter and leave the glaze to cool to room temperature.
About an hour after we put the brownies in the refrigerator to cool, get them out and cover them with chocolate icing. Then remove to cool again for about 3 hours.
As soon as the dessert is ready and the frosted surface is frozen, take out the brownies and cut them still cold into squares. Bon Appetit!
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