The Best Cappuccino Brownies
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Ingredients
| 3/4 cup | unsalted butter | | 4-1/2 oz. | unsweetened chocolate, chopped | | 1 tbsp. | espresso powder | | 3/4 tsp. | fresh ground cinnamon | | 1-1/2 cup | sugar | | 3 | lg. eggs | | 3/4 cup | all-purpose flour | | 4 oz. | semisweet chocolate chips | | 1/2 cup | chopped toasted nuts of your choice | | Chocolate curls | | Powdered sugar, for garnish |
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Instructions
Position rack in lowest third of oven and preheat to 350°F.
Line 9-inch square baking pan with 2-inch sides with foil, overlapping sides. Butter and flour foil. Stir first 4 ingredients in heavy saucepan over low heat until smooth. Cool slightly.
Whisk in 1-1/2 cups sugar and eggs. Stir in flour, then chocolate chips and nuts. Place in prepared pan.
Bake until tester inserted into center comes out with moist crumbs attached, about 30 to 35 minutes. Cool on rack.
Using foil sides lift brownies from pan. Cut brownies into any shape or use a cookie cutter. Place on plate cover with chocolate curls and dust with powdered sugar. Coffee ice cream on the side would top this recipe off. ENJOY!
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