Cinnamon Cappuccino Brownies Recipe
Ingredients
Brownies:
- ½ C. Crisco® All-Vegetable Shortening, melted
- 6 Tbsp. cocoa powder, sifted
- ½ C. granulated sugar
- ½ C. Grandma’s® Molasses
- 2 eggs
- ½ C. all-purpose flour
- 1 ½ tsp. Spice Islands® Ground Saigon Cinnamon
- ½ tsp. salt
Frosting:
- 2 tsp. instant coffee
- ¼ C. heavy cream
- 2 C. powdered sugar
- ¼ C. Crisco® All-Vegetable Shortening
- Cinnamon for dusting
- Coffee beans for garnish, optional
Directions
Brownies:
- Preheat oven to 350° F and line an 8×8-inch pan with parchment paper, or spray generously with Baker’s Joy® Nonstick Baking Spray with Flour; set aside.
- In a large bowl, whisk together the melted shortening, cocoa powder, sugar, molasses and eggs until well blended.
- In a small bowl, whisk together the flour, cinnamon and salt then add to the shortening mixture and blend well.
- Pour into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until set.
- Remove from the oven and cool.
Frosting:
- Stir the instant coffee into the heavy cream to dissolve; set aside.
- In the bowl of a mixer, add the shortening and start mixing on low speed.
- Add a little powdered sugar at a time until it is all added.
- Add the cream and beat on med-high speed until fluffy.
- If you want the frosting to be a bit thinner, add a tablespoon of cream at a time until desired consistency is reached.
