Capuccino Brownies

My parents were big cappuccino drinkers in the 80's. I was little, but I can remember the cappuccino machine, the special cups, and the noise that the steamer made while my mom would froth the milk. Eventually, cappuccino became my coffee beverage of choice, and my introduction into the crack that is now my daily caffeine habit. I've graduated to plain old drip coffee, but I still enjoy a good cappuccino on gala occasions. Le Pain Quotidien makes excellent cappuccino -- it reminds me of the cafe au lait that I drank every morning in France.

The July issue of Bon Appetit has a great spread devoted to dessert bars. I immediately flagged nearly all of them, and the issue proceeded to lay ignored at the bottom of my pile of books, magazines, and assorted crapola for the next month. Last weekend I was pondering some fun things to bake, and I returned to this magazine. While there were several that I thought about making, the cappuccino bars won out because I knew that they'd be an immediate hit. It's basically an espresso-spiked brownie with a white chocolate ganache and a cinnamon sprinkle. Warning: these are seriously rich brownies! I have to say, though, that the cappuccino flavor really comes through. While I don't always appreciate the sprinkle of cinnamon on my cappuccino foam, just the tiniest sprinkle really works here. These were such a hit around these parts that I think it will definitely be a repeat recipe!


Cappuccino Brownies
Bon Appetit, July 2009
Brownies:

• Nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter, diced
• 3 ounces unsweetened chocolate, chopped
• 1 1/2 cups sugar
• 3 large eggs
• 1 tablespoon instant espresso powder
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3/4 cup all purpose flour

White Chocolate Ganache:

• 6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
• 5 tablespoons heavy whipping cream
• 1/4 teaspoon ground cinnamon

For brownies:
Preheat oven to 325°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray.

Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well. Transfer batter to prepared pan.

Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack.

For ganache:
Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl. Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely. Chill until ganache is thick but still slightly pourable, about 25 minutes.

Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper; peel off foil.

Pour ganache onto center of brownies; spread to edges (some may drip over). Sprinkle with cinnamon. Chill until ganache is set, at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Cut brownies into 4 strips. Cut each strip crosswise into 5 or 6 pieces, or cut each strip into 6 triangles. Arrange brownies on platter and serve.