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Cappuccino Brownies

  • Yield: Makes 16
Cappuccino Brownies

Source: Everyday Food, March 2004


  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 4 ounces unsweetened chocolate, chopped
  • 1 1/2 cups sugar
  • 1 tablespoon instant espresso powder
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips


  1. Preheat oven to 325 rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter; set aside.

  2. In a large saucepan over very low heat, melt chocolate and butter together, stirring, until completely melted. Let cool slightly. Whisk in sugar, espresso powder, vanilla, and eggs.

  3. In a medium bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined, but do not overmix. Fold in chocolate chips.

  4. Pour into prepared pan, and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes. Transfer to a wire rack; cool completely. Run a sharp paring knife around edges, then invert. Peel off parchment paper, and cut into 16 squares.

Reviews (23)

  • Sarah Endris 4 Jun, 2012

    Loved this recipe. I don't know that the flavor is cappuccino but it still tastes amazing. I had to bake longer than 30 so I went more for the 35 minutes.

  • pamy 25 Jan, 2012

    This is my very favorite brownie recipe. It's easy and delicious. Quite decadent served warm with a little vanilla ice cream.

  • s2dorchester 28 Sep, 2010

    Does anyone have a tip for making these brownies work at high altitude?

  • Tiin4 17 Aug, 2010

    People outside the US having trouble with the measurement of butter: google 'butter conversion'. Using Google for acquiring information is not difficult, you really should try it!

  • SallyAFGB 8 Aug, 2010

    madefromscratch in Australia: In the US, sticks of butter come in a one pound package, each stick is (US) 4 ozs (my particular stick indicates 113 g). That would also equate to (US measure) 1/2 cup, or 8 tablespoons. Hope this helps.

  • RustiRestaino 20 Dec, 2008

    BEST BROWNIE RECIPE EVER!!!!! All the mixing is done on the stove top by hand (no dragging out the electric mixer) so it's very easy and the result is very, very tasty. I've been making these brownies ever since this issue came out in 2004 and they ALWAYS get rave reviews.

  • diannam 19 Dec, 2008

    I love this Martha website and all the wonderful things herein, but my pet peeve is whenever you print something, there is the HP ad at the bottom. Don't want to see it in my recipe binder, and don't want to waste the ink on it!!!

  • louellaandrahab 16 Sep, 2008

    I used decaf instant coffee (oh the horrors!), and whole wheat flour. The store was out of unsweetened chocolate, so instead I used 70% dark chocolate and a scant cup of sugar. The brownies were great!!!

  • laurelsue 8 Sep, 2008

    burrumbe: lack of leavening is the difference between cake and brownies. I don't believe I've ever seen a brownie recipe with baking powder or baking soda.
    You may need to adjust the flour for your altitude, or perhaps your pan was only 8" instead of 9"? substituting or eliminating the espresso powder should only effect the flavor, so I'd say try whatever appeals.

  • traymckay 7 Sep, 2008

    I would rather not use coffee in this recipe, has anyone tried it with pero or postum?

  • AAMSARAH 7 Sep, 2008

    A chocloholics dream!!!! When I saw this recipe I couldn't get it out of my mind. I made it last night - even though I didn't have espresso - I used instant coffee that I had on hand from another recipe. I followed others' suggestions and omitted the cinnamon

  • burrumbe 7 Sep, 2008

    I just made this recipe, it tastes great but it sems too firm. I double checked the ingedients and there is no baking powder, or baking soda, may it be the reason why it came out so dense? Let me know what went wrong. Thank you all..

  • nancythebaker 6 Sep, 2008

    I made these a few weeks ago. They do not need anything extra. The flour amount is correct as stated. This is such a simple recipe and everyone loves the flavor

  • mzooms2 6 Sep, 2008

    Espresso powder is available at a few grocery stores, but I get mine online at the King Arthur Flour website...

  • jo68 6 Sep, 2008

    Seems like too much cinnamon

  • zuzusavage 6 Sep, 2008

    What is instant expresso powder and where do you find it, in a regular store or a special store?
    Thank you

  • geeyouknit 9 Apr, 2008

    This was the first time I made brownies from scratch in a LONG time, so I took the advice of a commenter and added extra flour but I definitely didn't need it. They came out tasty, but a little on the heavy side.

    Also, I'd try adding more espresso powder and less nutmeg/cinnamon.

  • liormayamom 29 Jan, 2008

    anywhere between 1/3 and 1/2 cup more flour needed, this receipe is too runny. on the show the batter looked much more stiff.

  • madefromscratch 17 Jan, 2008

    Thank you Danmenasha. I can work with that now.

  • danmenasha 26 Dec, 2007

    A stick of butter weighs 1/4 pound. In the US, butter is usually sold in 1 pound boxes which contain four sticks, so each stick is a quarter of a pound. 0.25 lbs is equivalent to 113.4 g in metric.

  • madefromscratch 25 Dec, 2007

    I am in Australia and our butter is bought in 250 and 500 gram packs. Would someone please be kind enough to tell me the weight of a stick of butter? Thanks in advance.

  • GavsMom 22 Dec, 2007

    did you add too much butter or not enough flour? i just noticed in number 2 it says to put some of the ingredients in a bowl and then place the bowl over a simmering pan of water. i know if i'm in a hurry i'd probably misread it and do the silly thing of adding the butter and chocolate to the water to melt it. did you maybe do that so there's way too much liquid???

  • jlo1 21 Dec, 2007

    I don't know why it is all liquidy and won't harden up. I tried letting it bake a bit longer but it's still not hardening. Any ideas anyone?

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