Snack: Cappuccino Brownies

Recipe by Lisa Zwirn The white chocolate ganache mimics the steamed-milk foam on the top of a cappuccino. A dusting of cinnamon completes the homage.

Ingredients

Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, diced
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
3 large eggs
1 tablespoon instant espresso powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup all purpose flour

Instructions

Preheat oven to 325 °F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Spray foil with nonstick spray.
Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat; whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt; sift flour over and stir to blend well. Transfer batter to prepared pan.
Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 35 minutes; cool completely in pan on rack.