-
1
for Brownie Layer:.
-
2
1.
-
3
Preheat oven to 350 and butter and flour 8x8 inch baking pan, tapping out excess flour.
-
4
Set aside.
-
5
2.
-
6
Dissolve espresso powder in boiling water.
-
7
In heavy 1 1/2-qt saucepan, combine chocolate and butter with espresso mixture; melt ingredients over low heat, stirring until smooth; remove pan from heat.
-
8
3.
-
9
Cool mixture to lukewarm, then whisk in sugar and vanilla.
-
10
Add eggs one at a time, whisking well until mixture is glossy and smooth.
-
11
Stir in flour and salt until just combined; stir in walnuts.
-
12
4.
-
13
Spread batter evenly in pan and bake in middle of oven for 22 - 25 minutes or until tester comes out with crumbs adhering to it.
-
14
5.
-
15
Cool brownie layer completely in pan on rack.
-
16
for Cream Cheese Frosting:.
-
17
6.
-
18
In bowl with electric mixer, beat cream cheese and butter until light and fluffy.
-
19
Add powdered sugar, vanilla, and cinnamon; beat until combined well.
-
20
7.
-
21
Spread frosting evenly over cooled brownie layer.
-
22
Chill frosted brownies for 1 hour or until frosting is firm.
-
23
for Glaze:.
-
24
8.
-
25
Dissolve espresso powder in boiling water.
-
26
9.
-
27
In double boiler or metal bowl set over saucepan of barely simmering water, combine chocolate and butter with cream and espresso mixture; melt ingredients over low heat, stirring until smooth.
-
28
10.
-
29
Remove top of double boiler or bowl from heat.
-
30
Cool glaze to room temperature.
-
31
11.
-
32
Spread glaze carefully over firm cream cheese frosting layer.
-
33
12.
-
34
Chill brownies, covered, until cold, at least 3 hours.
-
35
13.
-
36
Cut chilled brownies into 24 squares and remove them from pan while still cold.
-
37
Serve brownies cold or at room temperature.
-
38
14.
-
39
Brownies keep, covered and chilled, for 5 days.
