Brownie:
8 oz bittersweet or semisweet chocolate (not unsweetened)
1 1/2 sticks unsalted butter, cut-up
2 TB instant espresso powder*, dissolved in 1 TB very hot water
1 1/2 cup sugar
2 tsp. vanilla
4 large eggs
1 cup flour
1/2 tsp. salt
1 cup walnuts, chopped

Frosting:
8 oz. cream cheese, softened
3/4 stick unsalted butter, softened
1 tsp. vanilla
1 tsp. cinnamon
1 1/2 cup confectioners sugar, sifted

Glaze:
6 oz bittersweet or semisweet chocolate (not unsweetened)
2 TB unsalted butter
1/2 cup heavy cream
1 1/2 TB instant espresso powder*, dissolved in 1 TB very hot water

*(if you can't find espresso powder, instant coffee will probably work too)

Preheat oven to 350°.

Brownies: Melt chocolate in double boiler with butter and espresso mixture. Remove from heat. Cool to lukewarm, then stir in vanilla and sugar. Stir in eggs, one at a time. Stir in flour and salt. Stir in walnuts. Pour into a buttered 13"x9" pan. Smooth. Bake for 20-30 minutes or until a tester comes out clean. Let cool completely in pan or on a rack.

Frosting: Cream together cream cheese and butter until fluffy. Add sugar, vanilla and cinnamon. Beat until combined. Spread over cooled brownies. Chill for 1 hour or until firm.

Glaze: In double boiler, melt chocolate, butter, cream and espresso mixture. Stir until smooth. Remove from heat. Cool to room temperature. Spread over frosting, cover and chill for 3 hours or overnight.

Cut into small squares (they are extremely rich) and enjoy!

Chili-Cappuccino Brownies

Developed in 2005 for the 31^st annual International Hotluck!

Leave out the walnuts and instead add 2 Tb of Chili powder to the brownie batter mix. (I use one called Chile Caribe from NM, which I think is pretty hot, but not unbearable).