Who says you have to have your coffee in a liquid form?
The 7th Day of Christmas Cookies brings you coffee in a delicious dessert, Cappuccino Brownies with White Chocolate Ganache.
These cookies (bar cookies…) are so rich and moist, they are almost too good to be true! They take the idea of a chocolaty, fudgy brownie to a new level with the addition of instant espresso powder, and a topping of high quality white chocolate combined with fresh cream. Put these two things with an incredible brownie and the flavor impact will have you tongue saying “WOW”!
CAPPUCCINO BROWNIES WITH WHITE CHOCOLATE GANACHE (GLUTEN FREE)
- 1/2 Cup Butter (1 stick)
- 3 Ounces Unsweetened Chocolate (I prefer Ghirardelli brand)
- 1 1/2 Cups White Sugar
- 3/4 Cup Gluten Free All Purpose Flour with Xanthan Gum (or 3/4 Cup Gluten Free All Purpose Flour without Xanthan Gum + 1 teaspoon Xanthan Gum)
- 3 Large Eggs
- 1 Tablespoon Instant Espresso Powder
- 1 1/2 teaspoons Gluten Free Pure Vanilla Extract
- 1/4 teaspoon Salt
Preheat the oven to 325. Line an 8″ X 8″ pan with aluminum foil, and spray lightly with nonstick spray.
Melt the butter and unsweetened chocolate on low heat in a medium saucepan, stirring constantly. When butter and chocolate have completely melted, remove from heat and stir in sugar, espresso powder, vanilla and salt. Combine thoroughly.
In a separate bowl, beat the eggs with a fork until they are uniformly yellow in color. Add the eggs to the chocolate and sugar mixture in the saucepan, and mix thoroughly. Stir in all purpose gluten free flour (and Xanthan gum if using). Pour into the prepared 8″ X 8″ pan.
Bake the brownies for approximately 30 to 35 minutes, or until they start to look dry, and a toothpick inserted into the center comes out almost clean with a little moist batter attached. Cool completely in pan. When brownies are completely cool, invert them onto a platter or large cutting board, and prepare White Chocolate Ganache.
WHITE CHOCOLATE GANACHE
- 6 Ounces of High Quality White Chocolate (I prefer Ghirardelli)
- 5 Tablespoons of Whipping Cream
- Ground Cinnamon for Dusting
Chop the white chocolate into small pieces and put into a small deep bowl. Heat the cream to boiling, and pour over the white chocolate making sure all of the pieces are submerged. Wait 1 minute, and then stir until all pieces of white chocolate are melted, and the mixture is smooth.
Set ganache aside for about 5 to 10 minutes until it has cooled a little, but is still pourable.
Pour ganache over inverted brownies, and dust with ground cinnamon.
Cut brownies into squares when ganache is set.
Makes 1 8″ X 8″ pan.
Now you can have your coffee and eat it too! This brownie will satisfy all of the coffee lovers in your life, and may even convert some that aren’t.
There is nothing better in this world than a Cappuccino Brownie with a steaming hot cup of coffee. Try this winning combination today, just (maybe) not right before bedtime.
*This recipe was given to me by my dear friend Michelle. Thank you Lady, you’re the BEST!