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1
Preheat oven to 350F.
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2
and butter and flour an 8-inch square baking pan, knocking out excess flour.
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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.
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4
Cool mixture to lukewarm and whisk in sugar and vanilla.
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5
Add eggs, 1 at a time, whisking well until mixture is glossy and smooth.
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6
Stir in flour and salt until just combined and stir in walnuts.
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7
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.
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8
Cool brownie layer completely in pan on a rack.
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9
In a bowl with an electric mixer beat cream cheese and butter until light and fluffy.
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10
Add confectioners' sugar, vanilla, and cinnamon and beat until combined well.
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11
Spread frosting evenly over brownie layer.
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12
Chill brownies 1 hour, or until frosting is firm.
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13
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.
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14
Cool glaze to room temperature.
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15
Spread glaze carefully over frosting.
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16
Chill brownies, covered, until cold, at least 3 hours.
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17
Cut chilled brownies into 24 squares and remove them from pan while still cold.
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18
Serve brownies cold or at room temperature.
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19
Brownies keep, covered and chilled, in one layer, 5 days.
