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White Chocolate Cappuccino Brownies

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Source: Me
Yield: 16 Pieces
Serving Size: 1 Piece
Servings: 16

These are very tasty brownies that have a mild flavor and a slightly chewy texture. These are very different from the brownies that most people have tried and so far everyone I know likes them.

There's some debate over whether I should call them brownies or blondies. They're not really brownies b/c they don't have real chocolate. But they're not really blondies b/c they do have white chocolate. But white chocolate is not really chocolate since it has no cocoa. So I really don't know.
   
Ingredients

Brownies
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Coffee, Instant Powder
2 Tablespoon 38 0 8 1
Egg, Whole, Raw
4 Large 296 20 1.6 25.2
Butter, Unsalted
8 Tablespoon (1 stick) 815 92.1 0.1 1
Cinnamon, Ground
4 Teaspoon 24 0.3 7.2 0.4
Rum
1 Tablespoon 33 0 0 0
Flour, AP
1 Cup 455 1.2 95.4 12.9
Water
1 Tablespoon 0 0 0 0
Sugar, granulated
1 Cup 880 0 227.2 0
Salt
0.5 Teaspoon 0 0 0 0
Vanilla Extract
2 Teaspoon (or flavored liqueur) 25 0 1.1 0
Chocolate, White
12 Ounce 1944 109.2 194.4 24
Total: 4510 222.8 535 64.5
Per Serving: 282 13.9 33.4 4

Instructions

    click for a larger image
Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8 x 8-inch pan.

Note that the pictures shown were taken while making a quadruple batch.
 

Unwrap the 6oz of white chocolate and put in a microwave safe bowl. Microwave for 30 seconds, then mix and microwave for 30 more seconds. If the chocolate needs to be melted more, microwave for 15 seconds more and mix. Small chunks will melt if you let the chocolate sit, but if you have large chunks microwave in 15 second increments until it's mostly melted.  

You could also use a double boiler to melt the chocolate, but since we're baking with it, not dipping things, it's not really worth the trouble.  

In a different bowl, add the flour, salt, and cinnamon.  

Stir until fully blended and set aside.

 

Add 4 tbsp. butter and sugar in the large bowl.  

Beat on medium speed until smooth and fluffy. This is called creaming.
 

Prepare the coffee and vanilla. You can also use some dessert liqueur instead of water, such as Bailey's, Kahlua, Sheridan's, Mozart, Godiva or Mozart.  

Decrease the speed to low and add the eggs, dissolved coffee, and vanilla, blending until well incorporated. Stop to scrape the sides of the bowl at least once. You may find that the butter separates from the liquid. This is ok, it will be smooth again after the next step.  

Mix in the melted chocolate.  

As you mix, the batter should become smooth.  

Mix in the flour mixture in batches.  

Mix just until it the flour is incorporated and the batter is smooth.  

Spread evenly in the prepared pan.  

Bake for about 25 minutes, just until a toothpick inserted in the center comes out clean.  

Cool them thoroughly in the pan on a wire rack for at least 1 hour, then cut into 16-24 pieces.  



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