prep: 20 min— cook: 35 min.— makes 1 dozen

4   (1-oz.) unsweetened chocolate baking squares, coarsely chopped

3/4 cup butter

2 cups sugar

4 large eggs

1 cup all-purpose flour

1 tsp vanilla extract

1  cup semisweet chocolate morsels

Cappuccino Buttercream Frosting

Garnish: chopped chocolate-covered espresso coffee beans

1. Microwave chopped chocolate and butter in a large microwave safe bowl at HIGH 1  1/2 minutes, stirring after 1 minute and at end or until melted and smooth. Stir in sugar. Add eggs, 1 at a time, beating with a spoon just until blended after each addition.

2. Stir in flour and vanilla; stir in chocolate morsels. Pour mixture into a lightly greased 13-x 9-inch pan.

3. Bake at 350* for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

4. Spread Cappuccino Buttercream Frosting over top of cooled brownies. Cut into squares, and garnish, if desired. Cover and chill, if desired.


prep: 10 min.  other: 10 min.   makes  1  1/2 cups

1. (1.16-oz.) envelope instant mocha cappuccino mix  (Land O’ Lakes Suisse Mocha Hot Cappuccino Mix)

1/4 cup hot milk

1/2 cup butter , softened

1  (16-oz.) package powdered sugar

1.Dissolve instant mocha cappuccino mix in hot milk in a small cup, stirring to combine; cool completely. Pour milk mixture into a mixing bowl; add softened butter, and beat at medium speed with an electric mixer until well blended.

2. Gradually add powdered sugar, beating until smooth and fluffy.


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