Welcome to the first Way Back Wednesday at Made by Mike. A new weekly feature where I spotlight a recipe and post from some time ago. I realized that I get new readers every day. Readers that may have missed all the fun we had way-back-when. To kick off the series I reintroduce you to the Cappuccino Brownie from Everyday Food magazine. I originally wrote about this very special brownie back in August of 2010. Here’s the post:
My partner Greg has declared this, the best brownie ever. And who am I to disagree?
What I liked most about this recipe was the addition of several spices that really rounded out the flavor combination of the chocolate and espresso. These brownies really pack a kick. Don’t even get me started on the chewy fudge-like texture. Bake a batch today.
Cappuccino Brownies – 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
Preheat oven to 325 degrees. Place rack in center of oven. Butter a 9-inch square baking pan, and line the bottom with parchment paper. Coat paper with butter, set aside.
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.
in a medium bowl, whisk together flour, cinnamon, nutmeg and salt. Add to the chocolate mixture, and stir until just combined. Don’t over mix. Fold in chocolate chips.
Pour into prepared pan and bake until a toothpick inserted in the center comes out slightly wet, 30-35 minutes, Transfer to a wire rack and cool completely.