Cappuccino Brownie Bonbons

I believe there are enough people already writing about
vegan, low fat, nitrate-free, organic, free-range,
gluten-free and/or all natural foods and recipes.
That’s a good thing because I am definitely not the person to do it.
You will never find any of that here because I don’t make it.
I am from the south and I love comfort foods.
I love cooking with butter and
I love bacon and chocolate.
Sometimes at the same time.
Having said that, here’s another recipe.

It’s simple.
I suggest you make these.
Immediately.

You will need:

  • 4 sticks unsalted butter (yes. That is a pound of butter.)
  • 16 oz. semisweet chocolate plus 1 more oz.
  • 6 oz. unsweetened chocolate
  • 6 medium eggs
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp cinnamon plus 1 more tsp cinnamon
  • 3 Tbsp instant coffee
  • 2 1/4 cups sugar
  • 1 1/4 cups flour
  • 1 Tbsp baking powder
  • 1 1/2 tsp salt
  • 1 Tbsp lemon zest
    for topping:
  • 1 pint heavy cream
  • 1 1/2 Tbsp powdered sugar

(Ina Garten’s peanut swirl brownies with modifications)

You can bake these in a brownie pan which makes a killer “birthday cake” or in mini or regular sized cupcake tins. Mini is perfect for the “bonbon” effect as seen in the photo above. If using a brownie pan, line with parchment paper.

Melt all butter, 16 oz. semisweet and all unsweetened chocolate in heat proof bowl over simmering water stirring regularly. Remove from heat and set aside. Stir a few times to help cooling.

Preheat oven to 350°

In a large bowl, stir eggs, lemon zest, vanilla, and almond together. Stir in sugar, 1 tsp cinnamon and coffee.
In another bowl, sift flour, baking powder, and salt together.
Chocolate mixture should be warm, not hot, by now. Slowly stir and add chocolate mixture to egg mixture.
Stir flour mixture into batter  1/2 cup at a time.

For pan, bake 30 minutes or until toothpick comes out clean. For smaller tins, check @ 15 minutes. Allow to cool in pan for 10-15 minutes before attempting to remove.

I said STIR. Pay no attention to that mixer back there!

Topping:

Whip heavy cream with powdered sugar for whipped topping.
In separate container, grate 1 oz. semisweet chocolate
and add 1 tsp cinnamon. Keep these refrigerated until just before serving.

♥♥♥

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February 19, 2010. Tags: , , , , . Recipes.

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