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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.


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