Cappuccino Brownies

INGREDIENTS

INSTRUCTIONS

FOR THE BROWNIE LAYER
FOR THE CREAM CHEESE FROSTIN
FOR THE GLAZE
Make the brownie layer:
In a metal bowl set over a pan of barely simmering water melt the
chocolate with the butter and the espresso mixture, stirring until
the mixture is smooth. Remove the bowl from the heat, let the mixture
cool to lukewarm, and stir in the sugar and the vanilla. Stir in the
eggs, 1 at a time, stirring well after each addition, stir in the
flour and the salt, stirring until the mixture is just combined, and
stir in the walnuts. Pour the mixture into a buttered and floured 13-
by 9-inch baking pan, smooth the top, and bake the brownie layer in
the middle of a preheated 350F. oven for 22 to 25 minutes, or until a
tester comes out with crumbs adhering to it. Let the brownie layer
cool completely in the pan on a rack.
Make the cream cheese frosting:
In a bowl with an electric mixer cream together the cream cheese and
the butter until the mixture is light and fluffy, add the
confectioners' sugar, sifted, the vanilla, and the cinnamon, and beat
the frosting until it is combined well.
Spread the frosting evenly over the brownie layer and chill the
brownies for 1 hour, or until the frosting is firm.
Make the glaze:
In a metal bowl set over a pan of barely simmering water melt the
chocolate with the butter, the cream, and the espresso mixture,
stirring until the glaze is smooth, remove the bowl from the heat,
and let the glaze cool to room temperature. The brownies keep,
covered and chilled, for 3 days.
Makes about 24 brownies.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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