-
1
Set oven to 350 degrees F.
-
2
Set oven rack to second-lowest position.
-
3
Grease an 8-inch baking pan.
-
4
To make brownie: in a heavy saucepan melt chocolate and butter with espresso mixture over low heat, stirring until smooth.
-
5
Remove pan from heat and cool the mixture to lukewarm.
-
6
When the mixture is lukewarm whisk in sugar and vanilla.
-
7
Add in eggs whisking well until mixture is glossy and smaooth.
-
8
Stir in flour and salt just until combined.
-
9
Stir in walnuts.
-
10
Transfer the batter to prepared baking dish.
-
11
Bake for 22-25 minutes, or until a toothpick comes out clean when inserted in the middle.
-
12
Cool completely before icing.
-
13
To make frosting: in a bowl with an electric mixer beat the cream cheese and butter until light and fluffy.
-
14
Add in confectioners sugar, vanilla and cinnamon; beat until well combined.
-
15
Spread frosting over cooled brownie layer.
-
16
Chill the brownies for about 1 hour or longer until the frosting is firm.
-
17
To make glaze: In a double boiler melt the chocolate with butter, add in whipping cream and espresso mixture, whisking until smooth; remove from heat and cool to room temperature.
-
18
Spread glaze carefully over brownies.
-
19
Chill the brownies for at least 3 hours.
-
20
Refrigerate any leftover brownies covered in the fridge for up to 5 days.
