Recipe - Cappuccino Brownie Cups

Three fourths cup Granulated sugar
Three fourths cup Butter
One half cup Packed brown sugar
One half cup Unsweetened cocoa powder
2 lg Eggs; slightly beaten
1 teaspoon Vanilla
1 One half cup Allpurpose flour
2 tablespoon Instant coffee granules
1 teaspoon Baking powder
1 cup Milk
1 cup Walnuts; or pecans, finely
chopped
1 cup Whipping cream
2 tablespoon Powdered sugar; sifted
1 teaspoon Instant coffee granules
Ground cinnamon

"These chocolaty brownies may be small but they're rich enough to satisfy
any sweet tooth. "Use brownie leftovers for parfaits or crumble and
sprinkle over ice cream." In a large skillet heat granulated sugar, butter,
brown sugar and cocoa powder until butter melts, stirring constantly.
Remove from heat; add beaten eggs and vanilla. Using a wooden spoon beat
lightly just until combined. Combine flour, 2 tablespoons coffee granules
and the baking powder. Add the flour mixture and milk alternately to the
cocoa mixture, beating after each addition. Stir in the walnuts. Pour
batter into a lightly greased 13x9x2" baking pan. Bake in a 350F oven 2530
minutes or until a toothpick inserted near the center comes out clean. Cool
on wire rack at least two hours. In a small bowl beat whipping cream,
powdered sugar and the 1 teaspoon coffee granules until stiff peaks form.
Using a cookie cutter or drinking glass cut brownies into 2" circles. Using
a small measuring teaspoon, scoop out centers of brownie circles. Pipe or
spoon cream mixture into brownie cups. Sprinkle with cinnamon. Makes 16
brownie cups. Better Homes and Gardens, "Good things in small packages",
January 1998.

Recipe by: Better Homes and Gardens, January 1998, Page 130.

Posted to recipeludigest Volume 01 Number 347 by Peg Baldassari
Baldassari@compuserve.com on Dec 7, 1997