Shocking Chocolate: Cappuccino Brownies

Do you ever have serious chocolate cravings? Which serious means, when you have to go to the closest convenient store and buy about 6 different kinds of candy bars just to satisfy your craving...

I have found a solution so you don't even have to leave the house.

And this chocolate craving satisfaction will last at least a year. Guaranteed to not have a chocolate craving for 364 days....

This recipe is linked to Sweets for a Saturday at Sweet as Sugar Cookies.

And Bobbi's Cozy Kitchen ~ Manic Monday

That is Meijer chocolate syrup. Have you ever tried it?

This chocolate syrup is so thick and chocolaty that it has to be stood on its lid to get it out of the bottle. My opinion; it's so much better than Hershey's.

I took my favorite brownie recipe and turned it into something divine.....

I used the Special Dark cocoa powder instead of the regular cocoa powder.

I crushed pretzels to sprinkle on top of the brownies before baking.

These are absolutely delicious!

Dark Chocolate Cappuccino Brownies

For the brownies:

1/2 c. butter, melted

1 c. sugar

1 tsp. vanilla extract

3 TBS Meijer chocolate syrup

2 eggs

1/2 c. all-purpose flour

1/3 c. Hershey's Special Dark Cocoa

1/4 tsp. baking powder

1/4 tsp. salt

1/2 c. mini semisweet chocolate chips

1/4 c. mini milk chocolate chips (I use regular size)

1 1/2 c. chopped pretzels

Preheat oven to 350 degrees F.

Line an 8 x 8 pan with foil and lightly spray with PAM.

In large bowl sift together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl stir together butter and sugar. Add and stir in vanilla and syrup. Add eggs, one at a time and mix well. Gently fold in flour mixture until well blended. Stir in chocolate chips. Spread batter evenly into prepared pan. Sprinkle with chopped pretzels and bake for 25 - 30 minutes, or until brownies begin to pull away from sides of pan.

Cool brownies on counter for 10 minutes.

Cappuccino Frosting:

2 tsp. instant coffee crystals

2 TBS whipping cream

2 c. powdered sugar

4 TBS butter, softened

Dissolve coffee crystals in cream. In bowl beat powdered sugar and butter on medium speed until mixed. Beat in cream mixture. If needed use more whipping cream until spreading consistency. Spread over warm brownies (this is kind of hard to do with the pretzel crumbs on top of the brownies, so if they move around, that's okay. Just spread them back into place).

Place the pan of brownies in the refrigerator for an hour.

Chocolate Frosting:

In a small saucepan heat and stir 1 cup of semisweet chocolate chips and 1/3 c. whipping cream on low heat until smooth and mixture begins to thicken. Spread on cooled brownies from the refrigerator.

After placing chocolate frosting on the brownies, place them back into the refrigerator so chocolate frosting can harden.

Once the frosting is hard, lift brownies out of the pan, peel back foil and cut into small squares. Keep stored in refrigerator.

Hugs, from Angie

"If you do what is right, will you not be accepted? But if you do not do what is right, sin is crouching at your door; it desires to have you, but you must master it."

Genesis 4:7

How do you react when someone suggests you have done something wrong? Do you move to correct the mistake or deny that you need to correct it? The next time someone suggests that you are wrong, take an honest look at yourself and choose God's way. We cannot master sin with our own strength. Instead we must turn to God to receive faith for ourselves and faith and strength from our believers. There is no way I'm saying that these brownies are a sin (okay, yes I am...), but our cravings can be dealt with through God. Let him help.