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Layered Cappuccino Brownies

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I love brownies and I especially love baking brownies and giving them away. People tell me this recipe for Layered Cappuccino Brownies is to-die-for…and I agree. Wherever I take them people go mad over them and ask for the recipe. So here it is.

In this recipe I flavoured the basic brownie base with coffee then added a whipped cream cheese layer with a hint of cinnamon. To represent the finishing sprinkle or drizzle on a cup of cappuccino I added a chocolate glaze. Decadent…yes, that’s exactly what I was going for.

From Everyday to Gourmet for Layered Cappuccino Brownies

Everyone appreciates a homemade gift, especially when it is something they can eat. So once you have had enough brownies at your house and want to give some away use your imagination and dress them up for gift giving. Because of the chocolate topping they can’t really be stacked in a cellophane bag but you can serve them on a beautiful platter with edible flowers or in a plain white pizza box.

For a big crowd, like the staff at my sons’ school, I like the pizza box idea; small, medium or large. I get the boxes from a local pizza joint. They transport well and everyone is surprised when they open it. When my son was younger he would decorate the box…another homemade touch to an already homemade gift. I also like to add a thank you message. I have had a ‘thank you message’ file on my computer for years. I open it and revise the wording time and time again with a custom message to suit the occasion.

How To Cut Layered Cappuccino Brownies

Do we really need instructions to cut brownies? Of course not. If you make brownies in a pyrex baking pan you can cut them right in the pan and not be concerned about cutting into the bottom of the pan itself. As a child I don’t recall seeing brownies any other way but in the pan they were baked in.

I like nicely cut brownies so here’s the trick…a hot knife. That’s it! Dip your knife in hot water, wipe it clean between cuts and you will see how easy it is. Sure, it’s a bit of work and with the soft cream cheese layer and a hard chocolate glaze making these cuts takes patience. But if you care just go slow and let the warm knife melt through the top chocolate layer.

My friends and colleagues tease me about my perfectly cut brownies…but they eat them and request them with gusto! If you have tried this technique I’d love to hear about it in the comments below.


8 oz bittersweet chocolate, chopped
3/4 cup butter
2 Tbsp instant coffee granules dissolved in 1 Tbsp boiling water
1½ cups sugar
2 tsp vanilla extract
4 eggs
1/3 cup tapioca starch*
1/3 cup white rice flour*
1/3 cup sorghum flour*
1/4 tsp salt
8 oz cream cheese, at room temperature
6 Tbsp butter, at room temperature
1½ cups icing sugar
1 tsp vanilla extract
1 tsp cinnamon
6 oz bittersweet chocolate
2 Tbsp butter
1/2 cup whipping cream
1½ Tbsp instant coffee granules dissolved in 1 Tbsp boiling water


Prepare baking pans. This recipe fills a 9" x 13" baking pan. I prefer the straight sides of my 8” x 8” metal pan PLUS a 6" x 9" pyrex pan.
Line the bottom of a metal pan with foil to help remove the brownie in one piece. Use enough foil so it hangs over two sides of the pan. You do not need to grease the pan.
Grease the pyrex pan and do not line it with foil.
Preheat oven to 350°F.
Melt chocolate and butter together in a small pan over low heat. Stir until the mixture is smooth. Set aside.
In a small cup combine instant coffee granules and boiling water. Stir until smooth.
Add coffee, sugar and vanilla to chocolate mixture and stir.
Using an electric mixer or by hand add eggs one at a time, stirring well after each addition.
Add flour and salt. Stir until combined then pour into the prepared baking pan.
Bake in preheated oven for 32-35 minutes. Cool completely on a cooling rack. Refrigerate or freeze if not continuing the recipe at this point.
Using an electric mixer cream together cream cheese and butter.
On low speed add the icing sugar, vanilla and cinnamon.
Spread evenly over the baked brownie base. Chill until cream cheese layer is firm, about an hour.
Melt chocolate and butter together in a small pan over low heat. Stir until the mixture is smooth.
In a small cup combine instant coffee granules and boiling water. Stir until smooth.
Add the coffee and whipping cream to the chocolate and stir until smooth.
Pour the glaze over the cream cheese layer in big wide ribbons covering as much of the top as possible. Tilt the pan in all directions so the chocolate glaze covers right to the edges. Refrigerate until set. Preferably overnight.
Remove from the pan using the foil overhang. Peel away foil and cut brownies using a hot knife. Be sure to wipe the knife after each cut.


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