Brownies With Mocha Cappuccino Cream Cheese Frosting

Ingredients

• FOR THE BROWNIES:
• ¾ cups Butter, Softened
• 1 cup Granulated Sugar
• 2 cups Packed Brown Sugar
• 1 Tablespoon Vanilla
• 1 teaspoon Instant Espresso Powder
• ½ teaspoons Salt
• 4 ounces, weight Semisweet Chocolate, Melted And Cooled
• 6 ounces, weight Unsweetened Chocolate, Melted And Cooled
• 5  Eggs
• 1-½ cup All-purpose Flour
• FOR THE FROSTING:
• ½ cups Mocha Cappuccino Hazelnut Spread
• 3 ounces, weight Cream Cheese
• 1-½ Tablespoon Unsalted Butter
• 2-⅓ cups Confectioners Sugar
• 3 Tablespoons Milk
• 1 teaspoon Vanilla

Preparation Instructions

For the brownies:
Beat butter, sugars, vanilla, coffee powder and salt until well combined. With mixer running at medium low speed, gradually add both melted chocolates. Add eggs one at a time, beating well after each addition. Stir in flour ½ cup at a time. Spoon into greased 9” x 13” baking pan, smoothing the top. Bake at 350ºF for 35 minutes or until an inserted toothpick comes out almost clean. Do not overbake. Cool completely in pan on wire rack.

For the frosting:
In a mixing bowl, mix hazelnut spread,, cream cheese, and butter together until smooth. Mix in confectioners sugar, milk, and vanilla. Mix until smooth, adding more milk if necessary.

Spread mocha cappuccino icing over the top of the brownies. Cut into twenty-four 2” squares.