2 Tb. Instant Coffee
2 Tb. Boiling Water
(or 3 TB Espresso)
12 oz. Chocolate Chips
1 cup Sugar
1/2 cup Butter (softened)
1 cup Flour
Preheat oven to 350 F.
In cup, combine Coffee and Boiling Water (or make Espresso). Set aside.
Place Chocolate Chips in top of double-boiler (or in metal bowl placed on top of sauce pan). Melt Chips over hot (not boiling) water. (Do not let the water actually touch the bottom of the bowl.) As the chips melt, stir until smooth. Take off boiling water, and set aside.
In large bowl, combine sugar and butter. Beat until creamy. Add eggs, coffee, and cinnamon. Beat well. Stir in melted chocolate and flour.
Spread into greased 9x13 baking dish. Bake at 350 for 25-30 minutes. Cool completely on wire rack. Cut into 2-inch squares.
* * * * * * * * * *
6 Tb. Butter or Margarine (melted)
6 Tb. Baking Cocoa
1/2 tsp. Cinnamon
4 Tb. Warm Water
2 tsp. Instant Coffee
(or replace water and coffee with 4 Tb. Espresso)
3 cups Powdered Sugar
Combine all ingredients except Powdered Sugar. Mix well.
Gradually stir in Powdered Sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency.
Frost cooled Cappuccino Brownies.