FYI's Baking with Coffee Cappuccino Brownies  

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1 1/2 sticks  4 1/2 ounces  3 ounces  1 tablespoon  1/2  teaspoon  1 1/2  cups  3   3/4  cup  1/2  cup  2/3  cup  1/2  cup  5 ounces  1/8  teaspoon

unsalted butter  bittersweet chocolate - chopped finely  bittersweet chocolate - chopped coarsely  instant coffee  ground cinnamon  sugar  large eggs  flour  toasted hazelnuts  whipping cream  whole espresso coffee beans  white chocolate - chopped  ground nutmeg  bittersweet chocolate curls  powdered sugar

 

 

1. Position rack in lowest third of oven and preheat to 350^o F.
2. Line 9-inch square baking pan with foil, overlapping sides.
3. Butter and flour foil.
4. Mix butter, finely chopped bittersweet chocolate, instant coffee and cinnamon in heavy medium saucepan over low heat until smooth.
5. Cool slightly.
6. Whisk in 1 1/2 cups sugar and eggs.
7. Stir in flour.
8. Stir in coarsely chopped bittersweet chocolate and nuts.
9. Pour into pan.
10. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30 minutes.
11. Cool on rack.
12. Remove brownie from pan.
13. Using 3 1/4 inch round cookie cutter, cut 4 rounds.
14. Set aside.
15. Bring cream and espresso beans to a simmer in heavy medium saucepan.
16. Cover, remove from heat and let steep 30 minutes.
17. Strain (to remove beans) into heavy small saucepan.
18. Add white chocolate, stir over low heat until smooth.
19. Add nutmeg.
20. Place brownie on each plate.
21. Cover with chocolate curls.
22. Spoon warm sauce around brownies.
23. Sprinkle with powdered sugar.

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