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Killer Cappuccino Brownies

These brownies truly are killer, and the cappuccino flavor is a nice twist on a classic favorite. ( adapted from Gourmet)

Category:  COOKIES and BROWNIES  - 


For 1 people ()


  • 14 ounce(s) Cluizel Cafe Noir chocolate
  • 1 cup(s) walnut pieces
  • 1.25 cup(s) unsalted butter (or 6 oz)
  • cup(s) India Tree superfine sugar
  • 3 teaspoon(s) vanilla paste or extract
  • 4 large eggs
  • 0.5 teaspoon(s) salt
  • 1 cup(s) Hecker's all-purpose flour
  • 8 ounce(s) mascarpone cheese
  • 1.5 cup(s) India Tree confectioner's sugar
  • 1 teaspoon(s) Vann's Saigon cinnamon
  • 0.5 cup(s) heavy cream

Killer Cappuccino Brownies Directions

Make brownie layer:

1)  In a heavy gauge saucepan or in a bowl over simmering water melt together 8 oz Cluizel Cafe Noir chocolate and 3/4 or 6 oz. unsalted butter.

2)  Remove from heat and stir until smooth, add 2 tsp vanilla paste or extract.  Cool mixture until lukewarm.

3) In a mixer bowl beat 4 large eggs, 1 1/2 cups India Tree superfine sugar, and 2 tsp vanilla until creamy, then add the chocolate mixture and 1 cup walnut pieces.

4) Fold in 1/2 tsp salt and 1 cup Hecker's all-purpose flour.

5) Pour batter into pan and smooth top. Bake in middle of oven 20-25 minutes or until tester comes out dry. Put brownie layer in refrigerator or freezer so that it is completely cold before adding crema layer.

Make crema layer:

1) With electric mixer beat 8 oz. mascarpone cheese and 6 tbs unsalted butter until light and fluffy.

2) Add 1 1/2 cups sifted confectioner’s sugar and add 1 tsp vanilla and 1 tsp Vann's Saigon cinnamon, beating until well combined.

3) Spread over chilled brownie mixture and cool again in refrigerator or freezer.

Make glaze:

1) Slowly melt 6 oz.Cluizel Noir Cafe chocolate chocolate in  a heavy saucepan over low heat.

2) Remove from heat, add 2 tbs. unsalted butter and 1/2 cup heavy cream, and stir until glaze is smooth. Cool to room temperature.

3) Spread over crema layer. Chill brownies again until layers are set.
*(Note: It’s best to cut these brownies while chilled, then serve at room temperature. They keep well for several days, covered, in refrigerator, and we have also frozen them with success.)

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