Imagine sinking your teeth into a rich, decadent brownie that combines the intense depth of chocolate with the bold kick of espresso - a dessert that's not just a treat, but an experience. These Cappuccino Brownies with White Chocolate Espresso Sauce are the ultimate indulgence for anyone who craves a dessert that's both sophisticated and sinfully delicious. Whether you're a coffee enthusiast, a chocolate lover, or simply someone who appreciates culinary magic, this recipe will transform your ordinary baking routine into an extraordinary gastronomic adventure.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup brewed espresso
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Add granulated sugar and whisk until well combined and slightly smooth.
- Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until mixture is smooth and glossy.
- Sift together all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in 1/2 cup of white chocolate chips into the brownie batter, distributing evenly.
- Pour batter into prepared baking pan, spreading evenly with a spatula. Sprinkle remaining white chocolate chips on top.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While brownies are baking, prepare the white chocolate espresso sauce by heating brewed espresso in a small saucepan over low heat. Add remaining white chocolate chips, stirring constantly until smooth and fully melted.
- Remove brownies from oven and let cool in pan for 15 minutes. Use parchment paper handles to lift brownies out and transfer to a wire rack.
- Drizzle white chocolate espresso sauce over cooled brownies. Allow sauce to set for 5-10 minutes before cutting into squares.
- Serve brownies at room temperature. Optional: Dust with cocoa powder or powdered sugar for extra presentation.
Tips
- Use high-quality cocoa powder and fresh espresso for the most intense flavor profile.
- Don't overmix the batter - this can lead to tough, dense brownies. Mix just until ingredients are combined.
- Line your baking pan with parchment paper for easy removal and perfect cutting.
- Check brownies early - they're done when a toothpick comes out with a few moist crumbs, not completely clean.
- Let the brownies cool completely before drizzling the espresso sauce to prevent it from becoming too runny.
- For an extra touch of elegance, use a fine-mesh sieve to dust cocoa powder or powdered sugar on top.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
