Chocolate Cappucino Brownies

Name: Chocolate Cappucino Brownies
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 24 brownies, 24 serving(s)
Ingredients: 14.79 ml instant espresso powder; 7.39 ml boiling water; 0 unsalted butter, cut up; 177.44 ml sugar; 4.92 ml vanilla; 2 large eggs; 118.29 ml flour; 1.23 ml salt; 118.29 ml walnuts, chopped; 113.39 g cream cheese, softened; 44.37 ml unsalted butter, softened; 177.44 ml powdered sugar, sifted; 2.46 ml vanilla; 2.46 ml cinnamon; 11.09 ml instant espresso powder; 7.39 ml boiling water; 85.04 g fine-quality bittersweet chocolate (not sweetened); 14.79 ml unsalted butter; 59.14 ml heavy cream

Submitted by bridgettels

"from Christmas at Home with Mary & Martha "Dishin' Up Desserts & Hope" cookbook"

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Ready In:: 2hrs 5mins
Ingredients:: 19
Yields:: 24 brownies
Serves:: 24

ingredients

for Brownie Layer
14.79 ml instant espresso powder
7.39 ml boiling water
0 unsalted butter, cut up
177.44 ml sugar
4.92 ml vanilla
2 large eggs
118.29 ml flour
1.23 ml salt
118.29 ml walnuts, chopped
for Cream Cheese Frosting
113.39 g cream cheese, softened
44.37 ml unsalted butter, softened
177.44 ml powdered sugar, sifted
2.46 ml vanilla
2.46 ml cinnamon
for Glaze
11.09 ml instant espresso powder
7.39 ml boiling water
85.04 g fine-quality bittersweet chocolate (not sweetened)
14.79 ml unsalted butter
59.14 ml heavy cream

directions

for Brownie Layer:
1. Preheat oven to 350 and butter and flour 8x8 inch baking pan, tapping out excess flour. Set aside.
2. Dissolve espresso powder in boiling water. 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.
3. Cool mixture to lukewarm, then whisk in sugar and vanilla. Add eggs one at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined; stir in walnuts.
4. 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.
5. Cool brownie layer completely in pan on rack.
for Cream Cheese Frosting:
6. In bowl with electric mixer, beat cream cheese and butter until light and fluffy. Add powdered sugar, vanilla, and cinnamon; beat until combined well.
7. Spread frosting evenly over cooled brownie layer. Chill frosted brownies for 1 hour or until frosting is firm.
for Glaze:
8. Dissolve espresso powder in boiling water.
9. 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.
10. Remove top of double boiler or bowl from heat. Cool glaze to room temperature.
11. Spread glaze carefully over firm cream cheese frosting layer.
12. Chill brownies, covered, until cold, at least 3 hours.
13. Cut chilled brownies into 24 squares and remove them from pan while still cold. Serve brownies cold or at room temperature.
14. Brownies keep, covered and chilled, for 5 days.