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  • Writer's pictureFarmer's All Natural

Cappuccino Brownies

There's no better pair than coffee and chocolate...melt your teeth into one of these over-the-top delicious cappuccino brownies.


  • 8 ounces bittersweet chocolate, chopped

  • 3/4 cup butter, cut up

  • 2 tablespoons instant coffee granules

  • 1 tablespoon hot water

  • 4 large eggs, room temperature

  • 1-1/2 cups sugar

  • 2 teaspoons vanilla extract

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1 cup chopped walnuts


  • 1 package (8 ounces) cream cheese, softened

  • 6 tablespoons butter, softened

  • 1-1/2 cups confectioners' sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract


  • 4 teaspoons instant coffee granules

  • 1 tablespoon hot water

  • 5 ounces bittersweet chocolate, chopped

  • 2 tablespoons butter

  • 1/2 cup heavy whipping cream


  1. Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts.

  2. Transfer to a greased and floured 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack.

  3. For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour.

  4. For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set. Cut into bars. Refrigerate leftovers. Freeze option: Securely wrap and freeze cooled brownies in plastic wrap and foil. To use, thaw at room temperature.

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