Cappuccino Brownies

By carvalhohm

Ingredients

• TOPPING:
• 8 ounces bittersweet chocolate, chopped
• 3/4 cup butter, cut up
• 2 tablespoons instant coffee granules
• 1 tablespoon hot water
• 4 eggs
• 1-1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 1 package (8 ounces) cream cheese, softened
• 6 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• GLAZE:
• 4 teaspoons instant coffee granules
• 1 tablespoon hot water
• 5 ounces bittersweet chocolate, chopped
• 2 tablespoons butter
• 1/2 cup heavy whipping cream

Preparation

Step 1

In microwave, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts.

Transfer to greased and floured 13-x9-in. baking pan. Bake at 350° for 25-30 minutes or until toothpick inserted near center comes out clean. Cool completely on wire rack.

*For topping,* in large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour.

*For glaze,* dissolve coffee granules in hot water. In microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set.

Cover and freeze for up to 1 month. To use frozen brownies: Thaw at room temperature. Cut into bars. Refrigerate leftovers.

brownie equals 353 calories,