GMA Brownie

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Cooking receipe to make GMA Brownie under category Chocolate Swap. You may find some video clips related to this receipe below.

Chocolate Cappuccino Brownies

From Gourmet magazine

Ingredients

For brownie layer

4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

3/4 stick (6 tablespoons) unsalted butter, cut into pieces

1 tablespoon instant espresso powder, dissolved in 1/2 tablespoon boiling water

3/4 cup sugar

1 teaspoon vanilla

2 large eggs

1/2 cup all-purpose flour

1/4 teaspoon salt

1/2 cup walnuts, chopped

For cream cheese frosting

4 ounces cream cheese, softened

3 tablespoons unsalted butter, softened

3/4 cup confectioners sugar, sifted

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

For glaze

3 ounces fine-quality bittersweet chocolate (not unsweetened)

1 tablespoon unsalted butter

1/4 cup heavy cream

2 1/4 teaspoons instant espresso powder, dissolved in 1/2 tablespoon boiling water

Directions

1. Preheat the oven to 350 degrees F, and butter and flour an 8-inch square baking pan, knocking out excess flour.

Make brownie layer

2. In a heavy 1 1/2-quart saucepan melt chocolate and butter with espresso mixture over low heat, stirring, until

smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time,

whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in walnuts.

3. Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs

adhering to it. Cool brownie layer completely in pan on a rack.

Make cream cheese frosting

4. In a bowl with an electric mixer beat cream cheese and butter until light and fluffy. Add confectioners sugar, vanilla

and cinnamon and beat until combined well. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until

frosting is firm.

Make glaze

5. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate and butter with

cream and espresso mixture, stirring, until smooth, and remove top of double boiler or bowl from heat. Cool glaze to

room temperature.

6. Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.

7. Cut chilled brownies into 24 squares and remove them from pan while still cold. Serve brownies cold or at room

temperature. Brownies keep, covered and chilled, in one layer, 5 days. These brownies are not suitable for mailing.

Yield: 24 squares

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