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Brownie Cappuccino

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Ingredients

Adjust Servings:
1 tsp soluble coffee
1 tbsp boiling water
120 g dark chocolate
1/2 tsp salt
85 g butter
100 g sugar
2 eggs
90 g walnuts cut into quarters
2 ml vanilla extract
115 g Schär Mix Pâtisserie
Cream
180 g mascarpone
100 g icing sugar
40 g butter
2 ml vanilla extract
1 tsp cinnamon
Glaze
2 tsp soluble coffee
1/2 tbsp boiling water
80 g chocolate
20 g butter
50 ml whipping cream

Nutritional information

318 kcal
Calories
20.3 g
Fats
30.5 g
Carbs
5.7 g
Proteins

Brownie Cappuccino

Features:
  • gluten-free
Cuisine:

Calling all coffee and chocolate lovers! This recipe is the perfect blend of two of your favorite flavors: coffee and chocolate!

  • 60 min
  • Serves 5
  • Medium

Ingredients

  • Cream

  • Glaze

Directions

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To get started with this gluten free brownie recipe, you’ll need the following ingredients:

Steps

1
Done

Dissolve the soluble coffee in a tablespoon of boiling water. Melt the chocolate over a bain-marie, then add the salt, butter and sugar. Whisk, add the eggs one at a time, the walnuts quarters and vanilla extract. Sift and incorporate the flour, transferring the mixture into a 12-inch baking pan lined with baking paper. Bake for 25 minutes at 180 °C.

2
Done

For the cream, whisk the mascarpone with the icing sugar and butter in a bowl, using a handheld electric mixer. Incorporate the vanilla extract and cinnamon, then pour the mixture over the brownie and level out. Refrigerate for 1 hour.

3
Done

For the glaze, dissolve the instant coffee in 1/2 tablespoon of boiling water, adding it over the chocolate over a bain-marie. When the chocolate has melted, add the butter and whipping cream and whisk for 1 minute.

4
Done

Pour the cream over the cooled brownie, letting it drip on the sides. Refrigerate for 1 hour.

5
Done

Using a hot knife, cut the brownie 3 times horizontally, then 5 times vertically. Best served cold.

Radu

Celiac PRO since the age of 3 and the creator of "The Gluten-Free Recipes".

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