Cappuccino Fresco
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Cappuccino Cream Cheese Brownies with
Chocolate Glaze
Bon Appetit Archives

20 ounces bittersweet or semisweet chocolate
22 tablespoons (2 3/4 sticks) unsalted butter, room temperature
1/4 cup water
4 tablespoons instant espresso powder
1 1/2 cups sugar
4 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts, toasted
Two 8-ounce packages cream cheese, room temperature
1 1/2 cups powdered sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 cup whipping cream

Preheat oven to 350 degrees F. Butter and flour a 13-by-9-by-2-inch metal baking pan.  Chop 8 ounces chocolate. Combine with 12 tablespoons (1 1/2 sticks) butter, 1/4 cup water and 2 tablespoons espresso powder in large saucepan. Stir constantly over medium-low heat until melted and smooth. Transfer to large bowl. Cool 5 minutes. Whisk in 1 1/2 cups sugar, then eggs, one at a time. Mix in flour and salt, then walnuts. Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs still attached, about 20 minutes. Cool completely in pan on rack.
Beat cream cheese and 6 tablespoons butter in medium bowl until smooth. Add powdered sugar, cinnamon and vanilla and beat until well blended. Spread cheese mixture over brownies. Cover and refrigerate until cold,
about 2 hours.
Chop remaining 12 ounces chocolate. Mix with cream, 4 tablespoons butter and 2 tablespoons espresso powder in saucepan. Stir over medium heat until smooth. Cool glaze until barely lukewarm, about 15 minutes. Pour over cream cheese; spread gently to cover. Freeze until glaze sets. Using warm knife, cut into 2-inch-long, 1 1/2-inch-wide bars. Chill overnight.
Makes about 36.
 

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