Cappuccino Brownie Cups

Recipe Ingredients

3/4 cup	148g / 5.2oz	Granulated sugar
3/4 cup	148g / 5.2oz	Butter
1/2 cup	80g / 2.8oz	Packed brown sugar
1/2 cup	55g / 1.9oz	Unsweetened cocoa powder
2 cups	396g / 13oz	Eggs - slightly beaten (large)
1 teaspoon	5ml	Vanilla
1 1/2 cups	93g / 3.3oz	All-purpose flour
2 tablespoons	30ml	Instant coffee granules
1 teaspoon	5ml	Baking powder
1 cup	237ml	Milk
1 cup	146g / 5.1oz	Walnuts - or pecans, finely chopped
1 cup	237ml	Whipping cream
2 tablespoons	30ml	Powdered sugar - sifted
1 teaspoon	5ml	Instant coffee granules
		Ground cinnamon

Recipe Instructions

"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 25-30 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.

Source:
Better Homes and Gardens, January 1998, Page 130.

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