Skill required: Successful baker
Brownie layer:
4 ounces fine- quality bittersweet chocolate (not unsweetened), chopped
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 tablespoon instant espresso powder, dissolved in 1/2 tablespoon boiling water
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts, chopped (optional)
Cream Cheese layer:
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Glaze:
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1 tablespoon unsalted butter
1/4 cup heavy whipping cream
2 1/4 teaspoon instant espresso powder, dissolved in 1/2 tablespoon boiling water
1. Preheat oven to 350 degrees F.
2. Butter and flour an 8-inch square baking pan, knocking out excess flour. (Or line the pan with parchment, letting the parchment come up the sides and hang over- then spray the parchment.
3. In a heavy 1 1/2-quart saucepan, melt chocolate and butter with espresso mixture over low heat, stirring, until smooth and remove pan from heat.
4. Cool mixture to lukewarm and whisk in sugar and vanilla.
5. Add eggs, whisking well until mixture is glossy and smooth.
6. Stir in flour and salt until just combined and stir in walnuts if using them.
7. Spread batter evenly in pan and bake in middle of oven 22 - 25 minutes, or until a tester comes out with crumbs adhering to it.
8. Cool brownie layer completely in pan on a rack.
Cream cheese layer:
9. In a bowl with an electric mixer, beat cream cheese and butter until light and fluffy.
10.Add powdered sugar, vanilla and cinnamon and beat until combined well.
11.Spread frosting evenly over brownie layer.
12.Chill brownies 1 hour, or until frosting is firm.
Glaze:
13.In a large pyrex measuring cup or glass bowl, place chocolate, butter, cream and espresso mixture.
14.Microwave in 30 second intervals, stirring, until melted and smooth. If glaze is steaming hot, let cool a little bit.
15.Pour glaze carefully over cream cheese layer.
16.Chill brownies, covered, until cold (at least 3 hours).
17.With a long, thin knife, cut chilled brownies into 24 squares. Serve brownies cold or at room temperature.
Yield: About 24 squares
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