I love the combination of coffee and chocolate; I like to add espresso powder to regular chocolate desserts. While browsing Martha Stewart’s website these brownies caught my eye. I was intrigued by the addition of cinnamon and nutmeg. Usually, recipes just call for adding espresso or espresso powder to make a dessert cappuccino flavored whereas, this recipe also called for spices. I was anxious to make them and finally I felt well enough yesterday to make a simple dessert. They had great coffee flavor with hints of warm cinnamon; moist and almost fudgy. Even better the next day.
Mini Cappuccino brownies
4 Tbsp unsalted butter, softened, plus more for pan
6 Tbsp cocoa powder
2 Tbsp oil (I used flax seed oil, but canola would also work)
¾ c sugar
1 tablespoon instant espresso powder
1 teaspoons vanilla extract
2 large eggs, lightly beaten
½ c flour
¾ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
½ c semisweet chocolate chips
Preheat oven to 325F, with rack in center. Butter two 4 ½ inch spring form pans, and line the bottom with parchment or wax paper. Coat paper with butter. Set aside.
Microwave butter 20-30 til mostly melted. Whisk in cocoa and oil until smooth. Then, whisk in sugar, espresso powder, vanilla, and eggs.
In a small bowl, combine flour, cinnamon, nutmeg, and salt. Add to the chocolate mixture, and stir until just combined (do not overmix). Fold in chocolate chips.
Divide batter between prepared pans and bake until a toothpick inserted in the center comes out slightly wet, 20-30 minutes. Transfer to a wire rack; cool completely. Run a knife around edges of pan before removing from pan. I used a small circular cookie cutter to cut my brownies into small, bite-sized pieces.
Source: adapted from Martha Stewart