Name: Chocolate Cappuccino Brownies
Ingredients: 4 oz Fine-quality bittersweet chocolate; (not unsweetened), chopped; 3/4 Stick; (6 tablespoons) unsalted butter, cut into pieces; 1 tb Instant espresso powder; dissolved in 1/2 tablespoon boiling water; 3/4 c Sugar; 1 ts Vanilla; 2 lg Eggs; 1/2 c All-purpose flour; 1/4 ts Salt; 1/2 c Walnuts; chopped; 4 oz Cream cheese; softened; 3 tb Unsalted butter; softened; 3/4 c Confectioners sugar; sifted; 1/2 ts Vanilla; 1/2 ts Cinnamon; 3 oz Fine-quality bittersweet chocolate; (not unsweetened); 1 tb Unsalted butter; 1/4 c Heavy cream; 2 1/4 ts Instant espresso powder; dissolved in 1/2 tablespoon boiling water

It is said that Satan once called to him the emissaries of hell and said he wanted to send one of them to earth to aid women and men in the ruination of their souls. He asked which one would want to go. One creature came forward and said, 'I will go.' Satan said, “If I send you, what will you tell the children of men?” He said, “I will tell the children of men that there is no heaven.” Satan said, “They will not believe you, for there is a bit of heaven in every human heart. In the end everyone knows that right and good must have the victory. You may not go.” Then another came forward, darker and fouler than the first. Satan said, “If I send you, what will you tell the children of men?” He said, “I will tell them there is no hell.' Satan looked at him and said, 'Oh, no; they will not believe you, for in every human heart there's a thing called conscience, an inner voice which testifies to the truth that not only will good be triumphant, but that evil will be defeated. You may not go.” Then one last creature came forward, this one from the darkest place of all. Satan said to him, “And if I send you, what will you say to women and men to aid them in the destruction of their souls?” He said, “I will tell them there is no hurry.” Satan said, “Go!”

Bruce Thielemann

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Desserts	24	Servings

INGREDIENTS

4	oz	Fine-quality bittersweet chocolate; (not unsweetened), chopped
3/4		Stick; (6 tablespoons) unsalted butter, cut into pieces
1	tb	Instant espresso powder; dissolved in 1/2 tablespoon boiling water
3/4	c	Sugar
1	ts	Vanilla
2	lg	Eggs
1/2	c	All-purpose flour
1/4	ts	Salt
1/2	c	Walnuts; chopped
4	oz	Cream cheese; softened
3	tb	Unsalted butter; softened
3/4	c	Confectioners sugar; sifted
1/2	ts	Vanilla
1/2	ts	Cinnamon
3	oz	Fine-quality bittersweet chocolate; (not unsweetened)
1	tb	Unsalted butter
1/4	c	Heavy cream
2 1/4	ts	Instant espresso powder; dissolved in 1/2 tablespoon boiling water

INSTRUCTIONS

FOR BROWNIE LAYER
FOR CREAM CHEESE FROSTING
FOR GLAZE
1. 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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