Monday, February 09, 2015


Resipi adaptasi dari Martha Stewart ini memang pasti disukai oleh peminta kopi..ha..ha..hint of cinnamon dan nutmeg memberikan satu kombinasi yang mantop. Saya olahkan sedikit resipi ini dengan meletakan white chocolate topping..perghhh..memang mengasyikkan bersama cafe latte.

Cappucino Brownies
  • 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

  1. Preheat oven to 325 rack in center. Butter a 9-inch square baking pan, and line the bottom with parchment or wax paper. Coat paper with butter; set aside.
  2. 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.
  3. In a medium bowl, whisk together flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined, but do not overmix. Fold in chocolate chips.
  4. Pour into prepared pan, and bake until a toothpick inserted in the center comes out slightly wet, 30 to 35 minutes. Transfer to a wire rack; cool completely. Run a sharp paring knife around edges, then invert. Peel off parchment paper, and cut into 16 squares.
For The Topping
  • 115 g white chocolate
  • 55 g butter
  • 3 tbsp milk
  • 175 g iing sugar
Double boiled chocolate, butter and milk. Remove and sift icing sugar. Beat till smooth then spread over brownies. Dust the top with sifted cocoa powder, then cut into  squares

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