INGREDIENTS:
For the brownie layer:
8 ounces fine-quality bittersweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water
1 1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup walnuts, chopped
For the cream cheese frosting:
8 ounces cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla
1 teaspoon cinnamon
For the glaze:
6 ounces fine-quality bittersweet chocolate
2 tablespoons unsalted butter
1/2 cup heavy cream
1 1/2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water
Make the brownie layer:
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the
espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture
cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after
each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the
walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and
bake the brownie layer in the middle of a preheated 350°F. oven for 22 to 25 minutes,
or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan
on a rack.
Make the cream cheese frosting:
In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is
light and fluffy, add the confectioners' sugar, sifted, the vanilla, and the cinnamon, and beat the
frosting until it is combined well.
Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the
frosting is firm.
Make the glaze:
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the
cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat,
and let the glaze cool to room temperature. The brownies keep, covered and chilled, for 3 days.
Makes about 24 brownies
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8 ounces cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla
1 teaspoon cinnamon
6 ounces fine-quality bittersweet chocolate
2 tablespoons unsalted butter
1/2 cup heavy cream
1 1/2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13- by 9-inch baking pan, smooth the top, and bake the brownie layer in the middle of a preheated 350°F. oven for 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.
In a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners' sugar, sifted, the vanilla, and the cinnamon, and beat the frosting until it is combined well.
In a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, the cream, and the espresso mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. The brownies keep, covered and chilled, for 3 days.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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