These sophisticated Cappuccino Brownies, with a layer of cream cheese and chocolate whipped cream topping, are the perfect addition to any dessert tray. Brought to you from the kitchens of Dena Rae Gerardi, Helendale, California.
Cappuccino Brownies pack a punch with their rich, decadent flavors. The combination of a creamy cappuccino base and the irresistible sweetness of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels lends a gourmet touch to these treats. Infused with NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules, every bite offers a delightful coffee kick that perfectly complements the chocolate.
The brownies are topped with a smooth cream cheese layer that adds a tangy contrast, elevating the dessert to a whole new level. Enhanced further with a luscious chocolate whipped cream topping, every piece becomes a velvety delight for your taste buds.
Perfect for any dessert tray, these easy-to-make Cappuccino Brownies are a fantastic snack or dessert option. Whether you're an amateur baker or a seasoned pro, these brownies, enriched with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, are sure to impress. Ideal for parties, gatherings, or simply satisfying a sweet tooth, they bring a luxurious twist to the classic brownie.
Ingredients
Key Products
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Directions
Step 1
Preheat oven to 350º F. Lightly coat 13 x 9-inch baking pan with nonstick cooking spray.
Step 2
Prepare brownie mix according to package directions using 2 eggs, oil and water for fudgy brownies. Stir in mini morsels. Spread into prepared pan.
Step 3
Beat cream cheese, granulated sugar and 3 tablespoons coffee granules in small mixer bowl until smooth. Beat in egg and 1 teaspoon vanilla extract. Using a teaspoon, dollop cream cheese mixture on top of brownie layer.
Step 4
Bake for 30 to 35 minutes or until cream cheese mixture appears set and brownie portion is shiny. Cool completely in pan on wire rack.
Step 5
Heat whipping cream in small saucepan just to a boil; remove from heat. Stir in remaining 2 tablespoons coffee granules until dissolved. Add in semi-sweet morsels and remaining teaspoon vanilla extract until melted. Transfer whipping cream mixture to medium bowl. Refrigerate, stirring occasionally, for about 45 minutes or until thickened. Spread over top of brownies; refrigerate until serving time.
Step 6
TO SERVE: Let stand at room temperature for 15 minutes before cutting. Cut into bars with wet knife. Cover; refrigerate for up to 3 days.
Ingredients
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Make It
Step 1
Preheat oven to 350º F. Lightly coat 13 x 9-inch baking pan with nonstick cooking spray.
Step 2
Prepare brownie mix according to package directions using 2 eggs, oil and water for fudgy brownies. Stir in mini morsels. Spread into prepared pan.
Step 3
Beat cream cheese, granulated sugar and 3 tablespoons coffee granules in small mixer bowl until smooth. Beat in egg and 1 teaspoon vanilla extract. Using a teaspoon, dollop cream cheese mixture on top of brownie layer.
Step 4
Bake for 30 to 35 minutes or until cream cheese mixture appears set and brownie portion is shiny. Cool completely in pan on wire rack.
Step 5
Heat whipping cream in small saucepan just to a boil; remove from heat. Stir in remaining 2 tablespoons coffee granules until dissolved. Add in semi-sweet morsels and remaining teaspoon vanilla extract until melted. Transfer whipping cream mixture to medium bowl. Refrigerate, stirring occasionally, for about 45 minutes or until thickened. Spread over top of brownies; refrigerate until serving time.
Step 6
TO SERVE: Let stand at room temperature for 15 minutes before cutting. Cut into bars with wet knife. Cover; refrigerate for up to 3 days.
Ingredients
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