|4 oz fine-quality bittersweet chocolate, chopped|
|6 Tbsp unsalted butter, cut into pieces|
|1 Tbsp instant espresso powder disolved in 1/2 Tbsp boiling water|
|3/4 cup sugar|
|1 tsp pure vanilla|
|2 large eggs|
|1/2 cup all-purpose flour|
|1/4 tsp salt|
|1/2 cup chopped walnuts|
|Cream Cheese Layer:|
|4 oz cream cheese, softened|
|3 Tbsp unsalted butter, softened|
|1/4 cup confectioners' sugar, sifted|
|1/2 tsp pure vanilla|
|1/2 tsp cinnamon|
|3 oz fine-quality bittersweet chocolate|
|1 Tbsp unsalted butter|
|1/4 cup heavy cream|
|2 1/4 tsp instant espresso powder disolved in 1/2 Tbsp boiling water|
Preheat oven to 350ºF. Butter and flour an 8-inch square baking pan, knocking out excess flour. In a heavy saucepan, melt chocolate and butter with espresso mixture over low heat, stirring until smooth. Remove pan from heat. Cool mixture to lukewarm, and whisk in sugar and vanilla. Add eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in flour, salt, and walnuts. Spread butter evenly in pan, and bake in middle of the oven 22 to 25 minutes or until a tester comes out with crumbs adhering to it. Cool completely in pan on rack.
Cream Cheese Layer:
In a bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Add powdered sugar, vanilla, and cinnamon, and beat until combined well. Spread mixture evenly over brownie layer. Chill for one hour or until firm.
In a double boiler or bowl, set over barely simmering water, melt chocolate, and butter with cream and espresso mixture, stirring until smooth. Remove from heat, and cool to room temperature. Spread glaze carefully over brownies. Chill brownies, covered, for 3 hours or until cold. Cut into 24 squares while still cold and serve cold, at room temperature, or frozen. Store in the refrigerator or freezer.
Makes 24 servings