Cappucino Brownies

Gosh, I think it's been over a year since I've made brownies...and that's just not right.

When I saw the recipe in July's issue of Bon Appetit for cappuccino brownies -- those are brownies flavored with coffee, topped with white chocolate, and sprinkled with cinnamon -- it spoke to me. The white chocolate and cinnamon mimic the frothy top of a cappuccino. Isn't that cute.

Normally, I'm a believer in plain-Jane brownies, but, seriously, I won't deny any fancy-pants brownies that would like to fly into my mouth.

And before you white chocolate snobs dismiss these brownies, just get over yourselves already. White chocolate adds a nice, concentrated, sweet umpf to desserts. Here, it's like frosting, but white chocolate.

Cappucino Brownies
adapted from Bon Appetit
makes about 16 2"x2" brownies

*I had to bake these brownies for about 15 minutes longer than the suggested baking time, so do check on your batch.
*These are fudgy, soft brownies. With the warm weather, I enjoyed these much better refrigerated. Even frozen, they were soft enough to eat.
*These are also rich, sweet brownies. I cut these in half (not pictured) after my initial divvying, because they were a bit too much. Yep, I'm getting old.

Brownies
nonstick vegetable oil spay
1/2 cup butter, diced
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
3 large eggs
1 tablespoon instant espresso powder (I subbed 2-3 tablespoons instant coffee powder)
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup all purpose flour

• Line 8"x8" baking pan with tin foil, leaving overhang on two sides. Repeat with another piece of foil in the opposite direction. Spray foil with nonstick spray.
• Over very low heat, stir together butter and chocolate in a large saucepan until melted.
• Remove from heat, and stir in sugar, then eggs, one at a time. Stir in espresso powder, vanilla, and salt. Stir in flour, and transfer batter to pan.
• Bake in a preheated 325 degree oven for about 35 minutes, or until puffed and dry-looking and a tester inserted in the center comes out with some moist batter. Cool completely before icing.
  

White Chocolate Ganache
6 ounces white chocolate, chopped
5 tablespoons heavy cream
1/4 teaspoon cinnamon

• Place white chocolate in a microwave safe bowl.
• Bring cream to a simmer in a saucepan, then pour cream over white chocolate. Stir until chocolate is melted. If needed, microwave on low in 10-second intervals until white chocolate is melted.
• Chill for about 25 minutes, or until ganache is slightly thickened but still pourable.
• Lift brownies from pan, turning out onto a work surface, and remove foil.
  
• Pour ganache onto center of brownies, and spread to the edges. Sprinkle with cinnamon.
• Chill until ganache is set, about 2 hours, then cut into pieces.