These Espresso Cappuccino Brownies will be your new favorite with their intensely chocolate flavor from espresso and chocolate cocoa. The “froth” is made with a light buttercream frosting and decorated with elegant chocolate columns.
Espresso Cappuccino Brownies
Ingredients
- All Purpose Flour
- Unsweetened Cocoa Powder
- Instant Espresso Powder
- Cinnamon
- Baking Powder
- Salt
- Vegetable Oil
- Granulated Sugar
- Light Brown Sugar
- Eggs
- Semi Sweet Chocolate Morsels
- Cooking Spray
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Coffee
Preview
- Prepare and measure all ingredients.
- Combine as instructed in the recipe.
- Preheat oven and bake as instructed.
- SEE FULL INSTRUCTIONS BELOW WITH JUMP TO RECIPE.
Nutrition
Ingredients
Flour, Sugar, Brown Sugar, Baking Powder, Eggs, Oil. These are certainly your normal, everyday ingredients and you probably have all of them in your pantry already.
Unsweetened Cocoa Powder. I usually use Hersheys or Hersheys Special Dark. This time, I decided to go next level with Ghirardelli. If you’re a fan of very intense chocolate, go big with the Ghirardelli.
Instant Espresso Powder. This stuff is pretty intense. If you can’t find it, you can use regular instant coffee crystals, the finer the better. If you get the chance to use the espresso powder, though, be sure to use it. If you’re a coffee lover, you’re not going to regret it.
Chocolate Chips. At the end, I’ve added semi sweet chocolate chips for even more chocolate.
Vanilla Extract and Cinnamon. There’s just a little touch of both of these to balance out the flavor.
For the Frosting, there is even more chocolate, vanilla and coffee flavoring. Even though the brownies are just fine by themselves, I wanted to represent the frothy layer on top of a cappuccino and this turned out so well. It’s so tasty that it was difficult for me not to sit there with a bowl and a spoon.
Why Do You Add Coffee To Brownies?
I’ve added Instant Espresso Powder to these brownies. If you don’t have Espresso Powder, you can certainly use regular Instant Coffee.
When you add coffee or instant coffee powder, it intensifies the chocolate. It gives you extra fudgy, chocolatey brownies. Super dark and chewy brownies with intense chocolate flavor. How can you go wrong with that?
Is There Caffeine In The Brownies?
Yes, there is caffeine both in the Espresso Powder and in the brewed coffee added to to the frosting and piped decoration.
You can avoid the caffeine by using Decaffeinated Instant Coffee and brewed Decaf Coffee. The flavor may not be as intense as you would find with Espresso Powder, but it will still be very good.
Pro Tip: I was able to find some fun bulb-type cake piping decorating tools to do the piping instead of having to fill a piping bag. Although I have the regular piping bags, this ended up being perfect for such a small project like this.
Behind The Scenes
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Recipe
Espresso Cappuccino Brownies Recipe
These Espresso Cappuccino Brownies will be your new favorite with their intensely chocolate flavor from espresso and chocolate cocoa.
Prep Time: 20 min | Cook Time: 20 min | Cooling: 1 hour | Total: 1 hour 40 min |
Servings: 12 pieces | Calories 494kcal | Author: Christian Guzman
Equipment
- Medium Mixing Bowl
- Large Mixing Bowl
- 8×8″ baking dish
- Parchment Paper or cooking spray
- Wire Rack
- Electric hand or standing mixer
- Piping Bag or other piping tool
- Wooden Skewer
Ingredients
Brownies
- 65 grams All Purpose Flour (about ½ cup spoon and fill)
- 65 grams Unsweetened Cocoa Powder (about ½ cup spoon and fill)
- 2 tablespoons Instant Espresso Powder
- 1 teaspoon Cinnamon
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ cup Vegetable Oil
- 1 cup Granulated Sugar
- ½ cup Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- ⅔ cup Semi Sweet Chocolate Morsels
- Cooking Spray, optional
Frosting
- ¾ cup Unsalted Butter, softened (1 ½ sticks)
- 3 cups Powdered Sugar (confectioner’s sugar)
- 1 teaspoon Vanilla Extract
- 3 tablespoons Brewed Coffee
Decoration
- ½ cup Frosting (from above)
- 1 tablespoon Unsweetened Cocoa Powder
- 1 or 2 tablespoons Brewed Coffee
Instructions
- Preheat oven to 350℉.
- Whisk together flour, cocoa powder, espresso powder, cinnamon, baking powder and salt in medium bowl until well combined. Set aside.
- In large bowl, with a spoon, mix together oil, both sugars, vanilla extract and eggs until well combined.
- Add flour mixture to large bowl and, with spoon, begin folding over from the sides and continue gentle mixing until fully combined. Do not overmix.
- Remove about a handful of chocolate chips from the measuring cup and set aside. Gently fold in the remainder.
- Prepare the 8×8″ baking dish with parchment paper or cooking spray. Pour in the batter and spread evenly. Randomly sprinkle the set aside chocolate chips around the top. (This isn’t crucial. So, if you forgot to set aside the little amount of chips, it will be fine.)
- Place in preheated oven and bake for 20-25 minutes. Be sure to watch it. You need to remove it as soon as the center no longer looks like batter and a toothpick comes out clean. Do not overbake.
- Place baking dish on a wire rack to make sure that air is circulating under it. The brownies need to be completely cool before adding the frosting.
- Once the brownies are completely cool, begin making the frosting.
- Frosting: With hand or standing mixer, whip the softened butter. Slowly add in the powdered sugar so it doesn’t get sprayed all over your clothing and countertop. Add vanilla extract. It will be crumbly at this point. Add ONE TABLESPOON at a time of brewed coffee until desired consistency. REMOVE ½ cup Frosting and set aside.
- With the remaining frosting, frost the top of the brownie base and smooth out the top.
- With the ½ cup Frosting that was set aside, add 1 tablespoon cocoa powder. Add ONE TABLESPOON at a time of brewed coffee until desired consistency.
- With the chocolate frosting, pipe thin lines across the top. With the wooden skewer, draw lines down in the opposite direction from the lines to make the leafy design as shown in the tops of some coffee drinks.
- Allow frosting to set a little before slicing into 12 even pieces.
Notes
I was able to find some fun bulb-type cake piping decorating tools to do the piping instead of having to fill a piping bag. Although I have the regular piping bags, this ended up being perfect for such a small project like this.
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and YouBakeIt takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. YouBakeIt, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2024 Kim Guzman and Christian Guzman. All rights reserved.
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Gwynn Galvin says
Brownies are my favorite dessert and this recipe takes them to a new level of deliciousness!
Eileen Ann Kelly says
We loved these Espresso Cappuccino Brownies. The recipe was so easy to follow and the results were decadently delicious. We will be making these often.
Adriana says
It is a perfect little bite to end a meal and pair with coffee. It is super easy to make and so pretty, too! Thanks for the inspiration to bake.