YIELD: 9 x 13 pan

Ingredients:

8 ozs semi-sweet chocolate

2 sticks plus 2 tablespoons butter

2 Tablespoons instant espresso powder dissolved in 1 Tbsp of boiling water

2 teaspoons vanilla

1 1/2 cup sugar

4 large eggs

1 cup flour

1/2 teaspoon salt

1 Cup walnuts chopped

Creamy Cappuccino Ingredients:

8 ozs of cream cheese

6 tablespoons butter

1 1/2 cup confectioner's sugar

1 tsp vanilla

1 tsp cinnamon

Glaze Ingredients:

6 ozs semi sweet chocolate

2 tablespoon butter

1/2 cup of cream

4 1/2 teaspoon instant espresso powder dissolved in 1 Tbsp of boiling water

Procedure

* Preheat oven to 350 degrees.

* Melt chocolate, butter and espresso mixture over low heat stirring till smooth.

* Remove from heat. Cool until lukewarm and whisk in sugar and vanilla.

* Add egg one at a time until mixture is glossy and smooth.

* Stir flour and salt until combined.

* Stir in walnuts.

* Spread in greased and floured pan.

* Bake 20 - 25 minutes.

* Cool completely.

* Beat cream cheese and butter until light and fluffy.

* Add sugar, vanilla, and cinnamon and beat until combined well.

* Spread over brownie layer.

* Chill until frosting firms.

* For glaze - melt chocolate, butter and espresso mixture stirring until smooth.

* Cool and spread on cream cheese mixture.

* Chill until cold - at least 3 hours.

* These will keep about 5 days in the fridge - but serve them room temperature.

NOTE: If you are wanting an easier way to get that coffee brownie flavor, but don't want to make this particular recipe. Try making the:

Double Chocolate Browine Recipe

And then top it with:

Coffee Frosting