Cappuccino brownie cups

16 Servings

Ingredients

Quantity Ingredient
¾ cup Granulated sugar
¾ cup Butter
½ cup Packed brown sugar
½ cup Unsweetened cocoa powder
2 larges Eggs; slightly beaten
1 teaspoon Vanilla
1½ cup All-purpose flour
2 tablespoons Instant coffee granules
1 teaspoon Baking powder
1 cup Milk
1 cup Walnuts; or pecans, finely chopped
1 cup Whipping cream
2 tablespoons Powdered sugar; sifted
1 teaspoon Instant coffee granules
Ground cinnamon

Directions

"These chocolaty brownies may be small but they're rich enough to satisfy any sweet tooth. "Use brownie leftovers for parfaits or crumble and sprinkle over ice cream." In a large skillet heat granulated sugar, butter, brown sugar and cocoa powder until butter melts, stirring constantly.

Remove from heat; add beaten eggs and vanilla. Using a wooden spoon beat lightly just until combined. Combine flour, 2 tablespoons coffee granules and the baking powder. Add the flour mixture and milk alternately to the cocoa mixture, beating after each addition. Stir in the walnuts. Pour batter into a lightly greased 13x9x2" baking pan. Bake in a 350F oven 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack at least two hours. In a small bowl beat whipping cream, powdered sugar and the 1 teaspoon coffee granules until stiff peaks form.

Using a cookie cutter or drinking glass cut brownies into 2" circles. Using a small measuring teaspoon, scoop out centers of brownie circles. Pipe or spoon cream mixture into brownie cups. Sprinkle with cinnamon. Makes 16 brownie cups. Better Homes and Gardens, "Good things in small packages", January 1998.

Recipe by: Better Homes and Gardens, January 1998, Page 130.

Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <Baldassari@...> on Dec 7, 1997

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