Cappuccino Brownies

Recipe View Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8x8-inch baking pans. (5 minutes)

Recipe View In a double boiler over simmering water, combine the chocolate chips and instant coffee granules. Cook, stirring occasionally, until melted and smooth. Remove from heat and set aside to cool slightly. (10-15 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, two at a time, ensuring each addition is well incorporated. Stir in the vanilla extract, cinnamon, and salt, then gently fold in the melted chocolate mixture until just combined. Gradually add the flour, mixing until just blended – avoid overmixing. (10 minutes)

Recipe View Divide the batter evenly among the prepared baking pans and spread to create a smooth surface. (5 minutes)

Recipe View Bake in the preheated oven for 30-35 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out with moist crumbs. (30-35 minutes)

Recipe View Remove from the oven and let cool completely on a wire rack. Cover the brownies and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the texture to firm up. (8+ hours)

Recipe View Once chilled, cut the cold brownies into bars and serve. Enjoy!