Cappucino Brownies with White Chocolate Sauce
- 2/3 C. whipping cream
- 1/2 C. espresso beans
- 5 oz. white chocolate
- 3/4 C. unsalted butter
- 4 1/2 oz. unsweetened chocolate
- 1 Tbs. instant coffee powder
- 1/2 tsp. cinnamon
- 1 1/2 C. sugar
- 3 large eggs
- 3/4 C. flour
- 3 oz. semisweet chocolate chips
- 1/2 C. hazelnuts, toasted, chopped
To make the sauce, bring cream and espresso beans to a simmer in heavy medium saucepan. Cover, remove from heat, and let steep 30 minutes. Strain into heavy small saucepan. Add chocolate; stir over low heat till smooth. Add nutmeg. Can be made 1 day ahead. Cover and chill. Before using, stir over low heat till just melted.
To make brownies, position rack in lower third of oven and preheat to 350 degrees. Line a 9" square baking pan with foil, overlapping sides. Butter and flour foil. Stir butter, unsweetened chocolate, coffee powder, and cinnamon in heavy medium saucepan over low heat till smooth. Cool slightly. Whisk in sugar and eggs. Stir in flour, then chips and nuts. Transfer to prepared pan. Bake till tester inserted in center comes out with moist crumbs, about 30 minutes. Cool on rack. Can be made 8 hours ahead. Using foil as an aid, lift brownie from pan. Fold down foil sides. Using a 3 1/4" cookie cutter, cut 4 rounds. Reserve scraps. Place 1 brownie on each plate. Cover with chocolate curls. Spoon warm sauce around brownies.
From: Bon Appetit, February 1994, pg. 58