Cappuccino Brownies

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pounds semisweet chocolate chips
• 1/4 cup instant coffee granules
• 1 cup unsalted butter, softened
• 2 cups white sugar
• 8 eggs
• 3 tablespoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups all-purpose flour

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C) and set four 8x8 inch pans on the counter.

2. Set a heatproof bowl over a pan of barely simmering water. Add the semisweet chocolate chips and the softened butter, stirring until smooth. Let cool slightly.

3. In a small bowl, stir the instant coffee granules into the vanilla extract until dissolved.

4. In a large bowl, whisk the eggs and white sugar for about 3 minutes until pale and thickened.

5. Whisk in the melted chocolate mixture, the coffee and vanilla mixture, the cinnamon, and the salt until combined.

6. Fold in the all-purpose flour just until no dry streaks remain. Do not overmix.

7. Divide the batter evenly among the four 8x8 inch pans and spread level.

8. Bake 20 to 25 minutes until the tops look set and a toothpick inserted in the center comes out with moist crumbs. The eggs must be set, with the center at 160°F (71°C).

9. Cool the brownies in the pans for 15 minutes before cutting into squares.