For the batter
150 g of semi-sweet chocolate, chopped
6 tablespoons of unsalted butter, softened (75 g)
1 tablespoon of dissolved coffee in 1/2 tablespoon of hot water
3/4 cup of sugar (135 g)
1 teaspoon of vanilla extract
2 large eggs
3/4 cup of all-purpose flour (90 g)
1 pinch of salt
1/2 cup of chopped nuts (60 g)
For the cream
120 g of cream cheese at room temperature
3 tablespoons of unsalted butter, softened
3/4 cup of confectioner's sugar (110 g)
1/2 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
For the glaze
100 g of semi-sweet chocolate, chopped
1 tablespoon of unsalted butter
1/4 cup of heavy cream (60 ml)
2 1/2 teaspoons of dissolved coffee in 1/2 tablespoon of hot water
For the batter
150 g of semi-sweet chocolate, chopped
6 tablespoons of unsalted butter, softened (75 g)
1 tablespoon of dissolved coffee in 1/2 tablespoon of hot water
3/4 cup of sugar (135 g)
1 teaspoon of vanilla extract
2 large eggs
3/4 cup of all-purpose flour (90 g)
1 pinch of salt
1/2 cup of chopped nuts (60 g)
For the cream
120 g of cream cheese at room temperature
3 tablespoons of unsalted butter, softened
3/4 cup of confectioner's sugar (110 g)
1/2 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
For the glaze
100 g of semi-sweet chocolate, chopped
1 tablespoon of unsalted butter
1/4 cup of heavy cream (60 ml)
2 1/2 teaspoons of dissolved coffee in 1/2 tablespoon of hot water
Preheat the oven to 350°F (180°C)
Butter and flour a baking pan or cake pan, 21 cm in diameter. Reserve
Prepare the batter: In a medium saucepan, melt the chocolate, butter, and coffee over low heat, stirring until smooth
Remove from heat, let cool slightly, and transfer to a bowl
Add the sugar and vanilla extract and mix well
Add the eggs one at a time, beating with a hand mixer (chicote) until smooth
Add the flour and salt and mix
Add the nuts and mix quickly
Place the batter in the reserved baking pan and bake for 22-25 minutes or until a toothpick inserted comes out clean
Let cool in the same baking pan
Prepare the cream: In an electric mixer, beat the cream cheese and butter until smooth
Add the confectioner's sugar, vanilla extract, and cinnamon and mix well
Spread over the brownie
Refrigerate for at least 1 hour or until the cream is set
Prepare the glaze: In a refractory bowl placed over hot water (not boiling), whisk together the chocolate, butter, heavy cream, and coffee until smooth
Spread over the cream, cover and refrigerate for at least 3 hours or until set
Cut into pieces and serve chilled or at room temperature
(289 calories per piece)
