Cappuccino Brownies with White Chocolate-Espresso Sauce

Ingredients

  • ¾ cup all purpose flour
  • Powdered sugar
  • 2/3 cup whipping cream
  • ½ cup whole espresso coffee beans
  • 5 ounces imported white chocolate (such as Lindt), chopped
  • 1/8 teaspoon ground nutmeg
  • ¾ cup (1 ½ sticks) unsalted butter
  • + 8 more ingredients
    • 4 ½ ounces unsweetened chocolate, chopped
    • 1 tablespoon instant espresso powder or instant coffee powder
    • ½ teaspoon ground cinnamon
    • 1 ½ cups sugar
    • 3 large eggs
    • 3 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
    • ½ cup chopped toasted hazelnuts
    • Bittersweet chocolate curls

1. For sauce: Bring cream and espresso beans to 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 until smooth. Add nutmeg. (Can be made 1 day ahead. Cover and chill. Before using, stir over low ...

View full recipe at SpringPad

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