New This Month

Cappuccino Brownies


This easy brownie recipe from Lisa Kim of Brooklyn, New York, features the flavors of your favorite coffee drink -- espresso, cinnamon, and nutmeg.

  • Yield: Makes 16

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 degrees. Place 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.

Cook's Notes

Be careful not to overcook these brownies; they should be moist, not dry.

Reviews Add a comment

  • laffertyso
    9 FEB, 2017
    Excellent brownies - and so easy to make. I added espresso chocolate chips, which enhanced the coffee-ness (is there such a word?) So good. A keeper!
  • 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.
  • MS11913996
    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.