Cookies Brownie: Cappuccino 01 by Recipe Cottage

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	Cappuccino 01

		Cappuccino Brownies 2 T. instant espresso powder 1 T. boiling water 8 oz. bittersweet chocolate 3/4 c. unsalted butter 1 1/2 c. suar 2 t. vanilla 4 large eggs 1 c. of all purpose flour 1/2 t. salt 1 c. chopped walnuts 6 T. unsalted butter, softened 1 8oz. package of cream cheese, softened 1 1/2 c. powdered sugar, sifted 1 t. vanilla 1 t. ground cinnamon 1 1/2 T. instant espresso powder 1 T. boiling water 6 oz. bittersweet chocolate 2 T. unsalted butter 1/2 c. heavy cream Preheat oven to 350. Grease and flour a 13X9 inch baking pan. Dissolve powder in boiling water. Melt chocolate and butter, add espresso mixture and stir until smooth. Cool until lukewarm. Stir in sugar and vanilla. Add eggs one at a time and mix well. Add flour and salt and stiruntil just combined. Stir in walnuts. Spread mixture evenly in prepared pan. Bake on center rack until just done 22-25 minutes. Center should be moist. Cool completely in pan on wire rack. To make frosting, cream butter and cream cheese until smooth. Add sugar and beat until fluffy. Stir in vanilla and cinnamon. Spread frosting evenly over brownie layer. Chill until frosting is set, 1 hour. To make the glaze, dissolve powder in boiling water in saucepan. Add remaining ingredients and cook over low heat. Stir until smooth, then cool to room temperature. Spread glaze carefully over frosting layer. Cover and chill at least 3 hours before cutting into squares. Serve chilled or at room temperature. Makes 24 servings.