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Cappuccino-Cream Cheese Brownies with Chocolate Glaze
Perfect
for a picnic, these rich, fudgy treats created by Phil Costas can be packed in
single layers in airtight containers and transported in a cooler. Begin making
them a day ahead.
Preheat
oven to 350 F. Butter and flour 13x9x2-inch metal baking pan. Chop 8 ounces
chocolate. Combine with 12 tablespoons (1-12/2 sticks) butter, 1/4 cut water
and 2 tablespoons espresso powder in heavy large saucepan. Stir constantly over
medium-low heat until melted and smooth. Transfer to large bowl. Cool 5
minutes. Whisk in 1-1/2 cups sugar, then eggs 1 at a time. Mix in flour and
salt, then walnuts. Pour batter into prepared pan. Bake until tester inserted
into center comes out with some moist crumbs still attached, about 20 minutes.
Cool completely in pan on rack. Beat
cream cheese and 6 tablespoons butter in medium bowl until smooth. Add powdered
sugar, cinnamon and vanilla and heat until well blended. Spread cheese over
brownie. Cover and refrigerate until cold, about 2 hours. Chop
remaining 12 ounces chocolate. Mix with cream, 4 tablespoons butter and 2
tablespoons espresso powder in saucepan. Stir over medium heat until smooth.
Cool glaze until barely lukewarm, about 15 minutes. Pour over cream cheese;
spread gently to cover. Freeze until glaze sets. Using a warm knife, cut 2-inch
long, 1-1/2-inch-wide bars. Chill overnight. Makes
about 36 Bon Appetit, August 1998 |
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