Capuccino Brownies. They're fancy.

I made the most incredible brownies. Thankfully it only made an 8x8 pan or I would probably never come off the caffeine high. They have bittersweet chocolate, which I have never baked with and instant espresso. They taste absolutely heavenly. If there are any chocoholics out there please try these and if your not a chocoholic try these anway, then you will be a chocoholic. Simple as that. LOL. Hold on to your hats. They got three layers!!

This is your first ingredients pic. Thats the salt and vanilla up top. Woops.
yep, the butters up there too.

This is my 8 x 8 pan. I sprayed it with non stick spray, then fit it with some parchment as even as I could and sprayed it with bakers joy. The one with flour in it too.

This is my out of focus shot of the chopped up chocolate. To be added with butter, espresso mixture (espresso powder with 1/2 teaspoon water) over low heat until silky smooth. Add your next ingredients according to instructions. Annnddd.......

Pour that mixture into the parchment lined pan as evenly as you can. Then bake.

This is your ingredients for the next layer. The cream cheese layer. Sigh.
Now, all I did was beat together cream cheese, butter, vanilla, powdered sugar, vanilla and CINNAMON. That ingredients right there sends these over the top to yummyland.
Then put this in the fridge for an hour after you have it spread an evenly as you could. Ahem.

Finally, the third layer. What the recipe calls the glaze. It turns into a beautiful shell like top.

Just microwave all the "glaze" ingredients at 30 min. intervals until smooth and pour over cream cheese layer.

Refrigerate for three hours and it will lose its glossiness and have a matte finish. Ahh. All is right with the world.

Cappucino Brownies

Brownie Layer:

4 oz. bittersweet chocolate (not unsweetened) chopped

3/4 stick unsalted butter, cut into pieces

1 tablespoon instant espresso powder dissolved in 1/2 tablespoon boiling water

3/4 granulated sugar

1 tsp. vanilla

2 large eggs

1/2 cup all purpose flour

1/4 teaspoon salt

1/2 cup walnuts (optional)

Cream Cheese layer:

4 oz. cream cheese softened

3 tablespoons unsalted butter

3/4 cup powdered sugar

1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon

Glaze:

3 oz. bittersweet chocolate (not unsweetened

1 tablespoon unsalted butter

1/4 cup heavy whipping cream

2 1/4 teaspoons instant espresso powder, dissolved in 1/2 tablespoon boiling water

Preheat oven to 350 degrees. Butter and flour and 8x8 inch pan, knocking out excess flour. (Or line the pan with parchment, this is recommened to get the brownies out of the pan). In a heavy 1 1/2 quart saucepan, melt chocolate with butter and espresso mixture over low heat stirring until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, whisking well until mixture is glossy and smooth. Stir in flour and salt until combined and stir in nuts, if you are using them. Spread batter in pan and bake in the middle of oven for 22 to 25 minutes or until tester comes out with crumbs. Cool completely. Make your cream cheese layer: In a bowl with an electric mixer, beat cream cheese and butter until light and fluffy. Add powdered sugar, vanilla, and cinnamon and beat until well combined. Spread this evenly over brownie layer. Chill for 1 hour. Make glaze: In a glass bowl place, chocolate, butter, cream and espresso mixture. Microwave in 30 second intervals, stirring until melted and smooth. If glaze is steaming hot, let cool a little bit. Pour glaze over cream cheese mixture very carefully. Chill brownies until cold (about 3 hours). When ready to cut simply lift parchment out of the pan. About 24 squares.

You cant have just one. Utter decadence. And yes, you deserve it.

Oh and yes yes-that is Fire King Jadeite (I'm pretty proud of it!).