Cooking with Little Miss Ling: Cappuccino Brownies

Just a quick blog entry today to share a simple yet delicious cappuccino brownie recipe.

Cappuccino Brownies225g butter, softened
1 1/2 cups self-raising flour
1 teaspoon baking powder
1 teaspoon cocoa, plus extra for dusting
1 cup golden superfine sugar
4 eggs
3 tablespoon instant coffee powder, dissolved in 2 tablespoon hot water

50g white chocolate, broken into pieces
25g butter, softened
1.5 tablespoon milk
1 cup icing sugar

  1. Preheat oven to 180°C.
  2. Line the bottom of a 28x18cm baking tray.
  3. Sift the self-raising flour, baking powder and cocoa into a bowl. Add the butter, golden superfine sugar, eggs and coffee solution. Beat well until smooth.
  4. Transfer into the baking tray and smooth the top.
  5. Bake for 35-40 minutes until risen and firm.
  6. Let cool in the pan for 10 minutes, then turn out onto a wire wrack and peel off the lining paper. Let cool completely. Chill in refrigerator before frosting.
  7. To make the frosting, place the white chocolate, butter and milk in a bowl set over a saucepan of simmering water and stir until the chocolate and butter have melted. Remove from heat and sift in the icing sugar. Beat until smooth.
  8. Let cool completely then spread over the chilled cake.
  9. Dust the top of the cake with sifted cocoa.

Cappuccino BrowniesRecipe adapted from a borrowed brownie book, which I have long forgotten the details of. If anyone recognises the recipe and knows the source, please let me know!