For the dough
150 g of dark chocolate, chopped
6 tablespoons of cold butter, cut into small pieces (75 g)
1 tablespoon of dissolved coffee, mixed with 1/2 tablespoon of boiling water
3/4 cup of all-purpose flour (135 g)
1 tablespoon of vanilla extract
2 large eggs
3/4 cup of cake flour (90 g)
1 pinch of salt
1/2 cup of chopped nuts (60 g)
For the cream
120 g of cream cheese, in tablet form
3 tablespoons of room temperature butter
3/4 cup of confectioner's sugar (105 g)
1/2 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
For the glaze
100 g of dark chocolate, chopped
1 tablespoon of butter
1/4 cup of heavy cream
2 1/2 teaspoons of dissolved coffee, mixed with 1/2 tablespoon of boiling water
For the dough
150 g of dark chocolate, chopped
6 tablespoons of cold butter, cut into small pieces (75 g)
1 tablespoon of dissolved coffee, mixed with 1/2 tablespoon of boiling water
3/4 cup of all-purpose flour (135 g)
1 tablespoon of vanilla extract
2 large eggs
3/4 cup of cake flour (90 g)
1 pinch of salt
1/2 cup of chopped nuts (60 g)
For the cream
120 g of cream cheese, in tablet form
3 tablespoons of room temperature butter
3/4 cup of confectioner's sugar (105 g)
1/2 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
For the glaze
100 g of dark chocolate, chopped
1 tablespoon of butter
1/4 cup of heavy cream
2 1/2 teaspoons of dissolved coffee, mixed with 1/2 tablespoon of boiling water
Preheat the oven to 180°C (moderate)
Grease a square baking dish or cake pan with 21 cm sides with butter and dust with all-purpose flour. Reserve
Prepare the dough: in a saucepan, melt the chocolate and butter together with the dissolved coffee, over low heat, stirring until smooth
Remove from heat
Let the mixture cool
Add the cake flour and vanilla extract, and mix well
Add the eggs, one at a time, beating with an electric mixer (hand-held) until smooth
Add the nuts, and mix quickly
Spread the dough in the prepared pan and bake for 22-25 minutes or until a toothpick inserted comes out clean
Let cool in the pan
Make the cream: in a bowl, beat the cream cheese and butter until light and fluffy
Add the confectioner's sugar, vanilla extract, and cinnamon, and mix well
Spread over the brownie
Refrigerate for 1 hour or until the cream is firm
Prepare the glaze: in a saucepan, melt the chocolate, butter, heavy cream, and dissolved coffee, stirring constantly until smooth
Remove from heat and let cool to room temperature
Spread over the cream, cover and refrigerate for at least 3 hours
Cut into squares
Serve chilled or at room temperature
289 calories per serving
