Chile-Cappuccino Brownies
I developed this recipe for the 31st International Hot Luck party in Boulder in 2005. It won the Best Dish award there several years. [It's an adaptation of a cappuccino brownie recipe that I got from someone at a party in Santa Fe, NM in the 1980s and may have been published first by Gourmet Magazine.] Enjoy!
Makes about 48 small squares.
Brownie:
8 oz bittersweet or semisweet chocolate (not unsweetened)
1 1/2 sticks unsalted butter, cut-up
2 TB instant espresso powder*, dissolved in 1 TB very hot water
1 1/2 cup sugar
2 tsp. vanilla
4 large eggs
1 cup flour
1/2 tsp. salt
2 TB chile powder (I used medium-hot chile powder from Chimayo, NM)
Frosting:
8 oz. cream cheese, softened
3/4 stick unsalted butter, softened
1 tsp. vanilla
1 tsp. cinnamon
1 1/2 cup confectioners sugar, sifted
Glaze:
6 oz bittersweet or semisweet chocolate (not unsweetened)
2 TB unsalted butter
1/2 cup heavy cream
1 1/2 TB instant espresso powder*, dissolved in 1 TB very hot water
*(I use Medaglia D'Oro brand. If you can't find espresso powder, instant coffee should work too)
Preheat oven to 350°.
Brownies: Melt chocolate in double boiler with butter and espresso mixture. Remove from heat. Cool to lukewarm, then stir in vanilla and sugar. Stir in eggs, one at a time. Stir in flour and salt and chile powder. Pour into a buttered 13"x9" pan. Smooth. Bake for 20-30 minutes or until a tester comes out clean. Let cool completely in pan or on a rack.
Frosting: Cream together cream cheese and butter until fluffy. Add sugar, vanilla and cinnamon. Beat until combined. Spread over cooled brownies. Chill for 1 hour or until firm.
Glaze: In double boiler, melt chocolate, butter, cream and espresso mixture. Stir until smooth. Remove from heat. Cool to room temperature. Spread over frosting, cover and chill for 3 hours or overnight.
Cut into small squares (they are extremely rich) and enjoy!