cappuccino brownie 3Yesterday I decided we need to have a treat in the house. It had been a while since the last baked goodies disappeared, and I do love to have a little nibble of something sweet after dinner. I don’t keep sweets around all the time, too much of a good thing ……. well you know.

Luckily I do have a few outlets to move some of the products that I make to write about other than eating them all myself. I usually deliver some treats to my parents (Dad has a powerful sweet tooth) and the caregivers at the Colorado State Veterans Nursing Home where they live. I share with the neighbors next door, or my partner Kelly takes some to the office. It’s kind of humorous that often when we are looking for a bite of something after dinner there is nothing, because I have sent it all out of the house to avoid having more than either of us need.

va7

Entrance to the beautiful Colorado State Veterans Home at Fitzsimons ~ Aurora, Colorado

But anyway yesterday I wanted to make something, but something easy that would not require all day or hours of clean up.  While I love baking from scratch, I also am realistic enough to know that there is not always time or energy for that, and there are some very good mixes on the market. I have taken to picking up a mix or two when I see a good sale, just to have around for times like these. As I was reading the back of the box I notice a “recipe idea” panel near the bottom for Cappuccino Cheesecake Brownies.  Now this looked like something I had better try, and I am glad I did. I made a few modifications (of course), and baked them in a smaller pan than the recipe called for so they would be a bit taller. After cutting into them and sampling, I distributed the majority of them immediately to avoid the otherwise inevitable. We will still have a few bites for ourselves, and I managed to bring a few smiles to others along the way ….. that is dessert enough for me.

cappuccino brownie 2

To prepare Cappuccino Cheesecake Brownies:

Cooks note:  I prepared these brownies in a 9″ x 9″ pan to get a bit more height.  This did require a longer baking time. The recipe below describes using a 9″ x 13″ pan. If you use a smaller pan adjust your cooking time. Test with a toothpick for doneness.

  • 1 package (19.5 oz.) Pillsbury Mocha Fudge Brownie Mix
  • ½ cup oil
  • ¼ cup water
  • 3 large eggs, divided
  • 1 (8 oz.) package cream cheese
  • 2 tablespoons butter, softened
  • 1 tablespoon cornstarch
  • ¼ teaspoon nutmeg
  • ¾ teaspoon cinnamon, divided
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark chocolate chips or canned fudge frosting, melted for drizzling

Heat oven to 350°F.   Coat 9” x 13” pan with non-stick cooking spray.  Prepare brownie mix according to the package directions using the oil, water, and 2 eggs.  Spread brownie batter evenly into prepared pan.

Beat cream cheese, butter, cornstarch, and ¼ teaspoon cinnamon in a medium bowl mix mixer on medium speed until fluffy.  Add sweetened condensed milk, 1 egg, and vanilla.  Beat until smooth.  Pour evenly over the brownie batter.  Sprinkle with remaining ½ teaspoon cinnamon.

Bake 48 – 52 minutes or until top is lightly browned and filling is set in the center.  Cool completely in pan on a wire rack.   Place 2 – 3 tablespoon of chocolate chips or frosting in a resealable plastic bag.  Microwave on high for 10 seconds at a time until chocolate is melted.  Cut corner off bag and drizzle frosting over brownies.

cappuccino brownie 1

Related Posts Plugin for WordPress, Blogger...

8 Responses

  1. mamadsdozen

    I put 1/4 cup espresso in my brownie mix instead of water. Oh.My.Yum. I also topped with a Sour Cream Ganache. Beautiful.

    • Christoph

      There is no coffee added. I believe the name comes from the color of the top which looks like a frothy cup, and also from the flavors of the cinnamon and nutmeg with the chocolate and cream cheese create. The combination gives an overall taste of cappuccino to this dessert.

    • Christoph

      Hannah, they took about 8 minutes longer to bake. But I should also tell you, I adjusted the recipe for high altitude by adding more flour to the mix, and used a glass baking pan. Both of these things effected my cooking time. If you use a smaller pan, be sure the center is completely set, and test with a toothpick. Remember ovens do vary as well. Let me know if you decide to give them a go. Would love to hear how you like them.

Leave a Reply