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.
Everyday Food, March 2004
36 Ratings
- 5 star values: 4
- 4 star values: 4
- 3 star values: 14
- 2 star values: 12
- 1 star values: 2
Anonymous
Rating: 5 stars
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!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
This is my very favorite brownie recipe. It's easy and delicious. Quite decadent served warm with a little vanilla ice cream.
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Anonymous
Rating: Unrated
Does anyone have a tip for making these brownies work at high altitude?
Anonymous
Rating: Unrated
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!
Anonymous
Rating: Unrated
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.
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Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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!!!
Anonymous
Rating: Unrated
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!!!
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
I would rather not use coffee in this recipe, has anyone tried it with pero or postum?
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
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..
Anonymous
Rating: Unrated
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
Anonymous
Rating: Unrated
Espresso powder is available at a few grocery stores, but I get mine online at the King Arthur Flour website...
Anonymous
Rating: Unrated
Seems like too much cinnamon
Anonymous
Rating: Unrated
What is instant expresso powder and where do you find it, in a regular store or a special store?
Thank you
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
Thank you Danmenasha. I can work with that now.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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???
Anonymous
Rating: Unrated
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?