1990s Recipes + Menus

Cappuccino Brownies

Makesabout 24 brownies
November 1991
Very adult brownies—frosted with cream cheese and coated with an espresso-spiked glaze—will give weekend warriors a sweet send-off.

For the brownie layer

  • 8 oz fine-quality bittersweet chocolate, chopped
  • 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
  • 2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup walnuts, chopped

For the cream cheese frosting

  • 8 oz cream cheese, softened
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

For the glaze

  • 6 oz fine-quality bittersweet chocolate
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water

Make the brownie layer:

  • In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350ºF. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.

Make the cream cheese frosting:

  • In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners’ sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.
  • Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.

Make the glaze:

  • In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature.
  • Spread the glaze carefully over the frosted brownies and chill the brownies, covered, for at least 3 hours or overnight.
  • Cut the brownies while they are cold with a sharp knife and serve them cold or at room temperature. The brownies keep, covered and chilled, for 3 days.
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