Sometimes things come together perfectly and sometimes they don’t, but often it’s a little bit of both. That’s exactly how I feel about these Chocolate Hazelnut Cappuccino Brownie Bites. The flavors and final product came together perfectly, even if there were bumps along the way. Well, maybe it was just one bump. But it was a pretty big one… I’ll start from the beginning.
Several months ago, Crusaders Jenn, Elisa, and I bought tickets for Wicked Divas with Stephanie J. Block and Julia Murney at Wolf Trap in Vienna, VA. Last summer, we saw the fabulous Idina Menzel at Wolf Trap and had seats about three rows back. While sitting that close is amazing, part of us envied the concert-goers who were spread out on the lawn with blankets, wine, and tons of food, so this year we decided to do the same.
In the weeks leading up to the concert we began discussing who should bring what. I volunteered to bake something sweet because it’s been FOREVER since I last baked—April to be exact—and I already had the perfect dessert in mind.
I had everything I would need to pull this recipe together. The Jif Mocha Cappuccino Hazelnut spread was purchased on a whim using a coupon, knowing that at some point it would be great for frosting, and the brownie mix was one of those “I need chocolate” moments while walking down the aisle at the grocery store. Don’t act like you haven’t been there before…We know you have.
These two items were sitting in my pantry begging to be combined. Initially, I intended to make a dozen mini brownie “cupcakes” topped with chocolate cappuccino hazelnut frosting, in addition to a square dish of plain classic brownies. After tasting the batter (I replaced the water in the recipe with hazelnut coffee) I thought these mini brownie cupcakes would be perfect, but I still had to bake them, and that was where my recipe went askew. I severely overestimated the baking time. They didn’t burn, but once they completely cooled, they were solid like rocks. I couldn’t even get the baking liners off and I’m pretty sure they would have broken our teeth. Determined to make this dessert work, and with a square dish of perfectly cooked brownies, I moved on to the frosting.
I started by searching the internet for a Nutella frosting recipe (since this Jif spread is basically a knock-off version) and found that I had a decision to make: buttercream base or cream cheese? Not being able to decide on my own, I called my reinforcements (AKA: Crusader Jenn or Elisa…which ever answers the phone first). I told Jenn I was leaning towards cream cheese because I thought it could be interesting, but that I was also worried it might taste weird. Her response was, “Would you eat Mocha Cappuccino cheesecake?” My answer, “Ummm…hell yeah!” It was decided then: cream cheese.
I found a recipe on the blog Can You Stay For Dinner that seemed very simple, which of course I love, and the blogger, Andie, seemed to really like it. The only ingredients required were cream cheese, hazelnut spread, powdered sugar, and milk. One thing I did differently—something I’ve never done before—was sifting the powdered sugar before mixing it with the other ingredients. It made a HUGE difference. The frosting was so smooth and creamy, and the cream cheese gave the flavor a good balance that wasn’t too sweet.
While making the frosting, I had time to process the fact that my cute little mini brownies were a no-go, and instead decided to use a cookie cutter to shape the remaining brownies into individual sized circles before topping with frosting.
Even though the brownie bites didn’t turn out exactly as I planned, the end results were still amazing. The mini cakes looked fancy on our new flower plates (birthday gifts from Elisa) and I’m sure we made a few people around us wish they were a part of our picnic. It was the perfect dessert to share with two of my favorite ladies while sipping wine and listening to the sounds of the symphony accompanied by two great Broadway performers.
– Posted by Cupcake Crusader Stacy (Baltimore, MD)