Cappuccino Cake Brownies

Cappuccino Cake Brownies

This is an example of a “better” dessert. With about half the butter of our normal brownie recipe, this recipe offers a healthier alternative to traditional high calorie brownies. I made them for Sunday lunch this past week and they were greatly enjoyed! If you want to decrease the sugar more, substitute Splenda. You could also use sugar-free or low-fat chocolate chips as a substitute for the regular chocolate chips.
1 tablespoon instant coffee granules
2 teaspoons boiling water
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
In a small bowl, dissolve coffee in water; set aside. Melt chocolate chips in microwave, stirring until smooth. In a small mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, melted chocolate and coffee mixture. Combine flour and cinnamon; gradually add to creamed mixture until blended.
Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.

Yield: 16 bars – Nutrition Info (per bar): 124 calories, 7 grams fat, 38 mg sodium, 2 grams protein, 16 grams carbohydrate (1 choice), 1 gram fiber

Recipe from: Taste of Home online

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