Squares of Cappuccino Brownies set on a bright blue napkin garnished with a yellow pansy.


I love brownies and I especially love baking brownies and giving them away. People tell me this recipe for Layered Cappuccino Brownies is to-die-for…and I agree. Wherever I take them people go mad over them and ask for the recipe. So here it is.

In this recipe I flavoured the basic brownie base with coffee then added a whipped cream cheese layer with a hint of cinnamon. To represent the finishing sprinkle or drizzle on a cup of cappuccino I added a chocolate glaze. Decadent…yes, that’s exactly what I was going for.

Everyday to Gourmet – Layered Cappuccino Brownies

Everyone appreciates a homemade gift, especially when it is something they can eat. So once you have had enough brownies at your house and want to give some away use your imagination and dress them up for gift giving. Because of the chocolate topping they can’t really be stacked in a cellophane bag but you can serve them on a beautiful platter with edible flowers or in a plain white pizza box.

For a big crowd, like the staff at my sons’ school, I like the pizza box idea; small, medium or large. I get the boxes from a local pizza joint. They transport well and everyone is surprised when they open it. When my son was younger he would decorate the box…another homemade touch to an already homemade gift. I also like to add a thank you message. I have had a ‘thank you message’ file on my computer for years. I open it and revise the wording time and time again with a custom message to suit the occasion.

How To Cut Perfect Brownies

Do we really need instructions to cut brownies? Of course not. We don’t even need perfectly cut brownies, I just like to do that. As a child I don’t recall seeing brownies any other way but in the pan they were baked in. But as I became interested in food and read food magazines I loved the pictures and wanted to serve my brownies cut perfectly.

The trick is a hot knife. That’s it! Dip your knife in hot water, wipe it clean between cuts and you will see how easy it is. Sure, it’s a bit of work and with the soft cream cheese layer and a hard chocolate glaze making these cuts takes patience. But if you care just go slow and let the warm knife melt through the top chocolate layer.

Get The Tools

Every kitchen needs a few tools and two square baking pans is the most basic tool. You can bake so many things with just these two pans, from granola bars to sushi pizza to Australian Lamingtons. You don’t need the most expensive pans but don’t buy the cheapest ones either.

My friends and colleagues tease me about my perfectly cut brownies but they eat them and request them with gusto! If you have tried this technique I’d love to hear about it in the comments below.

More Recipes – Brownies

Layered Cappuccino Brownies

These Layered Cappuccino Brownies are to-die-for and no one would ever guess they were gluten free. If you love baking brownies and sharing them, this is the recipe.
Author: Cinde Little
Course: Baking
Cuisine: Canadian
Keyword: Layered cappucino brownies


Brownie Layer

  • 8 oz bittersweet chocolate, chopped
  • ¾ cup butter
  • 2 Tbsp instant coffee granules, dissolved in 1 Tbsp boiling water
  • cups sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • cup tapioca starch*
  • cup white rice flour*
  • cup sorghum flour*
  • ¼ tsp salt


  • 8 oz cream cheese, room temperature
  • 6 Tbsp butter, room temperature
  • cups icing sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Chocolate Glaze

  • 6 oz bittersweet chocolate
  • 2 Tbsp butter
  • ½ cup whipping cream
  • tbsp Tbsp instant coffee granules, dissolved in 1 Tbsp boiling water


  • Prepare baking pans. This recipe fills a 9" x 13" baking pan. (I prefer the straight sides of my 8” x 8” metal pan PLUS a 6" x 9" pyrex pan.)
  • Line the bottom of a metal pan with foil to help remove the brownie in one piece. Use enough foil so it hangs over two sides of the pan. You do not need to grease the pan.
  • Grease the pyrex pan and do not line it with foil.
  • Preheat oven to 350°F


  • Melt chocolate and butter together in a small pan over low heat. Stir until the mixture is smooth. Set aside.
  • In a small cup combine instant coffee granules and boiling water. Stir until smooth.
  • Add coffee, sugar and vanilla to chocolate mixture and stir.
  • Using an electric mixer add eggs one at a time, stirring well after each addition.
  • Add flour and salt. Stir until combined then pour into the prepared baking pan.
  • Bake in preheated oven for 32-35 minutes.
  • Cool completely on a cooling rack. Refrigerate or freeze if not continuing the recipe at this point.

Cream Cheese Layer

  • Using an electric mixer cream together cream cheese and butter.
  • On low speed add the icing sugar, vanilla and cinnamon.
  • Spread evenly over the baked brownie base. Chill until cream cheese layer is firm, about an hour.

Chocolate Glaze

  • Melt chocolate and butter together in a small pan over low heat. Stir until the mixture is smooth.
  • In a small cup combine instant coffee granules and boiling water. Stir until smooth.
  • Add the coffee and whipping cream to the chocolate and stir until smooth.
  • Pour the glaze over the cream cheese layer in big wide ribbons covering as much of the top as possible. Tilt the pan in all directions so the chocolate glaze covers right to the edges. Refrigerate until set. Preferably overnight.
  • Remove from the pan using the foil overhang. Peel away foil and cut brownies using a hot knife. Be sure to wipe the knife after each cut.
Tried this recipe?Let us know how it was!


  • Alene says:

    I cannot eat rice at all. Do you have a suggestion for skipping it? Possibly a little more tapioca and sorghum to equal the rice flour amount? I’m guessing. These sound delicious. Thank you.

    • Cinde Little says:

      Hi Alene! No rice is a challenge for sure. I wouldn’t want 66% tapioca starch but you could change the rice flour to potato starch. Brownies are pretty forgiving, the chocolate and richness of brownies can make up for less than perfect structure. Some other ideas to consider would be almond flour or quinoa flour which are higher in protein. You could also replace the flour altogether with a paleo flour blend like this: 2 cups almond flour / 1⅓ cups tapioca starch / ⅔ cup coconut flour. It will take a little experimenting but since you can never have rice it’s worth it. I always advise you find 2 or 3 recipes you make often and make them with different flour combinations until you find something you really like. I hope that helps! I’d love to hear how they turn out and what you learned in the process. You’re not the only one completely rice free. Happy Baking!

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