Shelly's Recipe

CAPPUCCINO BROWNIES WITH CINNAMON ICING

Category: Brownies/Blondies

8 oz semisweet chocolate, chopped
1/2 pound (2 sticks) unsalted butter
1/4 cup strong espresso (or very strong coffee)
1 tsp salt
3 cups sugar
2 cups flour
8 eggs, beaten lightly

Cinnamon Icing
6 bsp unsalted butter, softened
8 oz cream cheese, softened
1 1/2 cups powdered sugar
1 tsp cinnamon
1 tsp vanilla
1 oz semisweet chocolate, melted

Preheat oven to 350. Line a 12x15-inch jelly roll pan with foil; butter the foil. Set aside. Mix chocolate, butter and coffee. Heat in a microwave or on top of stove, stirring until all are melted and blended together. Remove from heat, add eggs, beating well, until all eggs are incorporated. In a separate bowl, combine salt, sugar and flour; fold into the chocolate mixture until moistened. Do not over-mix. Pour into prepared pan and bake for 30 minutes, until tester in center comes out clean. Cool.

Icing: Beat together butter and cream cheese until fluffy. Add powdered sugar, cinnamon and vanilla; beat until fluffy. Spread over cooled brownies. Melt the 1 oz chocolate and drizzle over iced brownies. Cut into 3x2-inch pieces. This makes a big batch.