| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 8 | oz | Fine-quality bittersweet |
| chocolate chopped | ||
| 1 1/2 | Sticks unsalted butter, cut | |
| into pieces | ||
| 3/4 cup | ||
| 2 | T | Instant espresso powder |
| dissolved in 1 | ||
| tablespoonboiling water | ||
| 1 1/2 | c | Sugar |
| 2 | t | Vanilla |
| 4 | Eggs | |
| 1 | c | All-purpose flour |
| 1/2 | t | Salt |
| 1 | c | Walnuts, chopped |
| 8 | oz | Cream cheese, softened |
| 3/4 | Stick unsalted butter | |
| softened 6 | ||
| tablespoons | ||
| 1 1/2 | c | Confectioners' sugar |
| 1 | t | Vanilla |
| 1 | t | Cinnamon |
| 6 | oz | Fine-quality bittersweet |
| chocolate | ||
| 2 | T | Unsalted butter |
| 1/2 | c | Heavy cream |
| 1 1/2 | T | Instant espresso powder |
| dissolved in 1 | ||
| tablespoonboiling water |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 6814
Calories From Fat: 4254
Total Fat: 493.5g
Cholesterol: 1705.6mg
Sodium: 2282.3mg
Potassium: 1425.3mg
Carbohydrates: 573g
Fiber: 26g
Sugar: 312.7g
Protein: 83.5g