From the Gourmet cookbook. They take some time to make since they have to chill between layers, but they’re not difficult and well worth the time.
For brownies
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 tablespoon instant espresso powder, dissolved in 1/2 tablespoon boiling
water
3/4 cup sugar (5.5 oz)
1 teaspoon vanilla
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts, chopped
For cream cheese frosting
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 cup confectioners’ sugar, sifted (2.75 oz)
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
For glaze
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1 tablespoon unsalted butter
1/4 cup heavy cream
2 1/4 teaspoons instant espresso powder, dissolved in 1/2 tablespoon boiling water
Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
Make brownie layer:
In a large bowl, microwave butter and chocolate for two minutes. Stir to melt chocolate. Cool mixture to lukewarm and whisk in sugar, espresso, and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in walnuts.
Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on a rack.
Make cream cheese frosting:
In a bowl with an electric mixer beat cream cheese and butter until light and fluffy. Add confectioners’ sugar, vanilla, and cinnamon and beat until combined well. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.
Make glaze:
In a small bowl, microwave chocolate, butter, cream and espresso mixture, for two minutes. Stir until smooth. Cool glaze to room temperature.
Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.
Cut chilled brownies into squares and remove them from pan while still cold. Serve brownies at room temperature. Brownies keep, covered and chilled, in one layer, 5 days.