Cappuccino Brownies

By jadair

Ingredients

• 8 oz. bittersweet chocolate, chopped
• 3/4 cup butter, cut up
• 2 T instant coffee granules
• 1 T hot water
• 4 eggs
• 1 1/2 cups sugar
• 2 tsp vanilla extract
• 1 cup all purpose flour
• 1/2 tsp salt
• 1 cup chopped walnuts
• Topping
• 1 pkg cream cheese, softened
• 6 T butter, softened
• 1 1/2 cups confectioner's sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• Glaze
• 4 tsp instant coffee granules
• 1 T hot water
• 5 oz. bittersweet chocolate
• 2 T butter
• 1/2 cup heavy whipping cream

Details

Servings 2

Preparation

Step 1

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

Transfer to a greased and floured 9 x 13 pan. Bake at 350 degrees for 25-30 minutes. Cool completely on a wire rack.

For topping, in bowl beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate 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 up to 3 months.