What happens when you take the perfect brownie recipe, and then ice the brownies with a simple cream cheese frosting? You get a two-town brownie. But don’t leave it at that; add a simple chocolate ganache frosting on top of the cream cheese frosting and you have these wonderful brownies.
To begin, the brownie recipe itself is perfect! the espresso powder really sharpens the chocolate taste of these little treats. The brownie is dense, and not all floury like so many recipes. For the brownie itself, this recipe is something you will want in your repertoire.
But then the toppings are added, and you end up with the most decadent brownie you ever tasted. Each of the topping layers by itself is good, but together and on the brownie you have perfection in a brownie.
The recipe only makes 16 pieces, but these brownies are rich, and you will find that the 16 pieces are a good number. And besides, if you really need more, you can always make the recipe again.
- 6 Tablespoons (3/4 stick) butter
- 3 oz. unsweetened chocolate, chopped (1/2 cup)
- 1 Tablespoon instant espresso powder
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 cup chopped walnuts
Preheat oven to 325 degrees F. Line an 8 x 8 x 2″ square baking pan with aluminum foil with overhang; coat with cooking spray.
In a medium-size sauce pan, heat together over low heat stirring until melted and smooth the butter, chocolate and espresso powder. Remove from heat, add and stir until smooth the sugar, eggs, vanilla and salt. Add the flour, cinnamon and nuts.
Scrape and spread into prepared pan. Bake for about 25 minutes or until set in center. Let cool in pan on wire rack.
Cream Cheese Frosting
- 4 oz. cream cheese at room temperature
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla
Beat in a small bowl at high speed until fluffy, about 2 minutes, all the ingredients. Spread evenly over cooled brownie base. Refrigerate until set -about 1 hour.
- 1/4 cup heavy cream
- 1 teaspoon instant espresso powder
- 3 oz. semisweet chocolate, chopped (1/2 cup)
- 1 Tablespoon butter
In a small pan bring to simmering the cream and espresso powder. Add chocolate. Remove from heat and let stand 3 minutes. Add butter. Stir until chocolate and butter are melted and mixture is smooth. Pour over cream cheese frosting; spread in an even layer. Refrigerate 2 hours or overnight. Cut into 16 bars.