For the base
1 spoonful of strong brewed coffee, dissolved in 1/2 spoonful of hot water
150g dark chocolate, chopped
6 tablespoons unsalted butter, cut into small pieces
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2 large eggs
1/4 cup granulated sugar
a pinch of salt
1/2 cup chopped nuts (60g)
For the cream
120g cream cheese
3 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
For the glaze
100g dark chocolate, chopped
1 tablespoon unsalted butter
1/4 cup heavy cream
2 teaspoons strong brewed coffee, dissolved in 1 tablespoon hot water
For the base
1 spoonful of strong brewed coffee, dissolved in 1/2 spoonful of hot water
150g dark chocolate, chopped
6 tablespoons unsalted butter, cut into small pieces
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2 large eggs
1/4 cup granulated sugar
a pinch of salt
1/2 cup chopped nuts (60g)
For the cream
120g cream cheese
3 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
For the glaze
100g dark chocolate, chopped
1 tablespoon unsalted butter
1/4 cup heavy cream
2 teaspoons strong brewed coffee, dissolved in 1 tablespoon hot water
Preheat your oven to medium (180°C)
Grease a square baking dish or cake pan with butter and dust with flour. Reserve
Prepare the base: In a saucepan, combine the coffee, chocolate, and butter
Bring to low heat and stir until smooth, then remove from heat and let cool
Add the sugar, vanilla, and eggs, one at a time, beating with an electric mixer until the mixture is smooth
Mix in the flour, salt, and nuts
Pour the batter into the prepared baking dish or cake pan
Bake for 22 to 25 minutes or until a toothpick inserted in the center of the brownie comes out clean
Let cool completely in the pan
Prepare the cream: In a bowl, beat the cream cheese and butter until light and fluffy
Add the confectioner's sugar, vanilla, and cinnamon, mixing well
Spread over the brownie
Bake for an additional 1 hour or until the cream is firm
Prepare the glaze: In a double boiler, combine the chocolate, butter, heavy cream, and coffee, stirring constantly until smooth
Remove from heat and let cool to room temperature
Cover the cream with this glaze and refrigerate for at least 3 hours
Cut into pieces
Serve chilled or at room temperature.
