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!

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.

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

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

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!

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.

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.

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!!!

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!!!

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.