HappyTummy              

My my. Where has the summer gone? How is it already mid-July?

Many apologies for neglecting this poor little blog. Being away on vacation can do that to you. Especially a two-week vacation on a Mediterranean cruise! B and I had so much fun eating and drinking our way through Spain, Italy, Greece and Turkey. Perhaps a post in the coming days, showcasing some of the deliciousness we consumed?

But for now, a creation from my own kitchen. Two weeks away made me really miss my oven, and I was itching to bake. And the perfect recipe to jolt me back into the real world were these lovely cappuccino brownies. With a full tablespoon of espresso powder in them, they had that lovely nutty, earthy taste that only good coffee can.

And what do you know—all these years I thought I didn’t like white chocolate. That is, until I made the top layer of these brownies. White chocolate mixed with heavy cream, and then dusted with cinnamon…mmm. It’s like cappuccino with a thick layer of milky foam, sprinkled with spice. Yummy!

Recipe: Cappuccino Brownies
Adapted from Bon Appetit
Makes 32 brownie bites

• Nonstick vegetable oil spray
• 1/2 cup (1 stick) unsalted butter, diced
• 3 oz unsweetened chocolate, chopped
• 3/4 cup turbinado sugar
• 3/4 cup brown sugar
• 1 cup Egg Beaters
• 1 tablespoon instant espresso powder
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup all purpose flour
• 1/4 cup white whole wheat flour
• 6 oz high-quality white chocolate (such as Lindt or Perugina), chopped
• 5 tablespoons heavy whipping cream
• 1/4 teaspoon ground cinnamon

Preheat oven to 325°F. Fold 16-inch-long piece of foil to 8×16-inch strip; place in 8×8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray.

Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then Egg Beaters, in three batches. Whisk in espresso powder, vanilla, and salt; sift flours over and stir to blend well. Transfer batter to prepared pan.

Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack.

Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl. Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely. Allow ganache to set somewhat; until it is thick but still slightly pourable, about 20 minutes.

Using foil as aid, lift brownies from pan. Turn over onto sheet of parchment paper; peel off foil.

Spread ganache onto center of brownies; spread to edges (some may drip over). Sprinkle with cinnamon. Chill until ganache is set, at least 2 hours.

Cut brownies into 4 strips. Cut each strip crosswise into 4 squares, then cut each square in half on the diagonal. Arrange brownies on platter and serve.