INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees F, and butter and flour an 8-inch
square baking pan, knocking out excess flour.  Make brownie layer  2.
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. Cool mixture to lukewarm and whisk in sugar and vanilla.
Add eggs, 1 at a time, whisking well until mixture is glossy and
smooth. Stir in flour and salt until just combined and stir in
walnuts.  3. Spread batter evenly in pan and bake in middle of oven 22
to 25  minutes, or until a tester comes out with crumbs adhering to it.
Cool  brownie layer completely in pan on a rack.  Make cream cheese
frosting  4. In a bowl with an electric mixer beat cream cheese and
butter until  light and fluffy. Add confectioners sugar, vanilla and
cinnamon and  beat until combined well. Spread frosting evenly over
brownie layer.  Chill brownies 1 hour, or until frosting is firm.  Make
glaze  5. In a double boiler or metal bowl set over a saucepan of
barely  simmering water melt chocolate and butter with cream and
espresso  mixture, stirring, until smooth, and remove top of double
boiler or  bowl from heat. Cool glaze to room temperature.  6. Spread
glaze carefully over frosting. Chill brownies, covered,  until cold, at
least 3 hours.  7. Cut chilled brownies into 24 squares and remove them
from pan while  still cold. Serve brownies cold or at room temperature.
Brownies keep,  covered and chilled, in one layer, 5 days. These
brownies are not  suitable for mailing.  Yield: 24 squares  NOTES :
From Gourmet magazine  Posted to recipelu-digest Volume 01 Number 443
by "Bunny"  <layla696@ix.netcom.com> on Jan 3, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 146
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 39.4mg
Sodium: 48.8mg
Potassium: 30.3mg
Carbohydrates: 12.5g
Fiber: <1g
Sugar: 8.6g
Protein: 1.6g