Chocolate Cappuccino Brownies
Indulge in the irresistible fusion of flavors with these Chocolate Cappuccino Brownies, a decadent dessert that pairs rich, fudgy chocolate with the bold kick of espresso. Perfectly crafted for coffee and chocolate lovers alike, the brownie base is enhanced with a touch of instant espresso powder, creating a depth of flavor that’s truly unforgettable. Topped with a creamy cappuccino layer made from whipped cream cheese, powdered sugar, and a hint of coffee, this dessert is both luxurious and unique. With just 20 minutes of prep time and a refrigerator set for the perfect finish, these layered brownies are an elegant yet approachable treat for any occasion. Whether you’re hosting guests or indulging in a solo coffee break, these brownies promise to satisfy all your sweet and caffeinated cravings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 0.25 teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon instant coffee granules
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips in 30-second intervals, stirring after each interval, until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and slightly pale. Whisk in the vanilla extract.
Slowly pour in the melted chocolate mixture and whisk until fully combined.
In a separate bowl, mix together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly using a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
While the brownies cool, prepare the cappuccino cream layer. In a medium bowl, beat the cream cheese with a hand mixer until smooth and creamy.
Add the powdered sugar, heavy cream, and instant coffee granules to the cream cheese, and beat until light and fluffy.
Once the brownies have cooled, spread the cappuccino cream evenly over the top. Use an offset spatula to smooth it out.
Refrigerate the brownies for at least 1 hour to set the cream layer before slicing and serving.
Nutrition Facts
Calories |
4729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.2 g | 326% | |
| Saturated Fat | 147.7 g | 738% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 627.4 g | 228% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 488.9 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 484 mg | 37% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1779 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
