Cappuccino Brownies from Godiva

Love Brownies and Cappuccino?

The folks at Godiva suggest this.

Yield: 4 servings
Difficulty: *Easy
Preparation: 45 minutes plus baking and cooling times







Cappuccino Sauce:
2/3 cup heavy cream
1/4 cup brewed Café Godiva Special Roast, at room temperature
3 bars (1.5 ounces each) Godiva Solid Ivory, coarsely chopped
1/8 teaspoon ground nutmeg

Brownies:
3/4 cup (1 1/2 sticks) butter
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2 tablespoons brewed Café Godiva Special Roast, at room temperature
1/2 teaspoon ground cinnamon
1 1/2 cups granulated sugar
3 large eggs, at room temperature
3/4 cup all-purpose flour
2 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/2 cup chopped hazelnuts, toasted*

Garnish:
Chocolate curls
Confectioners' sugar

Make the cappuccino sauce:
Heat cream and coffee in small heavy saucepan to a simmer. Add solid ivory and stir over low heat until smooth and mixture begins to thicken. Add nutmeg. Cover and chill at least 6 hours or overnight

Make the brownies:

1. Preheat oven to 350°F. Line 9-inch square baking pan with aluminum foil and spray with vegetable cooking spray.

2. Place butter, 3 bars chopped chocolate, coffee and cinnamon in medium heavy saucepan. Heat over low heat, stirring until smooth. Remove from heat and cool slightly.

3. Add sugar and eggs, whisking until smooth. Stir in flour, 2 bars chopped chocolate and hazelnuts. Spread in prepared pan.

4. 4. Bake 30 minutes or until a slight imprint remains when touched lightly with finger. Cool in pan on a wire rack.

5. Remove from foil. Cut out 4 (4-inch) rounds, using a cookie cutter. Place one round on each dessert plate. Cover with chocolate curls. Heat sauce over low heat and spoon over brownie rounds. Sift confectioners' sugar over all.

*To toast hazelnuts, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.