For the batter
150 g of dark chocolate, chopped
6 tablespoons of cold butter, cut into small pieces (75 g)
1 tablespoon of instant coffee dissolved in 1/2 tablespoon of boiling water
3/4 cup of sugar (135 g)
1 tablespoon 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, softened
3 tablespoons of butter at room temperature
3/4 cup of confectioner's sugar (110 g)
1/2 tablespoon of vanilla extract
1/2 teaspoon of ground cinnamon
For the glaze
100 g of dark chocolate, broken into pieces
1 tablespoon of butter
1/4 cup of heavy cream (60 ml)
2 1/2 tablespoons of instant coffee dissolved in 1/2 tablespoon of boiling water
Reserve
For the batter
150 g of dark chocolate, chopped
6 tablespoons of cold butter, cut into small pieces (75 g)
1 tablespoon of instant coffee dissolved in 1/2 tablespoon of boiling water
3/4 cup of sugar (135 g)
1 tablespoon 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, softened
3 tablespoons of butter at room temperature
3/4 cup of confectioner's sugar (110 g)
1/2 tablespoon of vanilla extract
1/2 teaspoon of ground cinnamon
For the glaze
100 g of dark chocolate, broken into pieces
1 tablespoon of butter
1/4 cup of heavy cream (60 ml)
2 1/2 tablespoons of instant coffee dissolved in 1/2 tablespoon of boiling water
Reserve
Preheat the oven to 180°C (medium)
Butter and dust a baking dish or cake pan with 21 cm sides. 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, and transfer to a bowl
Add sugar and vanilla extract and mix well
Add eggs one at a time, beating with an electric mixer (whisk) until smooth
Add flour and salt and mix
Add nuts and mix quickly
Place the batter in the reserved baking dish and bake in the preheated oven until a toothpick inserted into the center comes out clean (22-25 minutes)
Let cool in the same baking dish
Prepare the cream: in a blender, blend the cream cheese and butter until smooth
Add confectioner's sugar, vanilla extract, and cinnamon and blend until well combined
Spread over the brownie
Chill in the refrigerator until the cream is firm (about 1 hour)
Prepare the glaze: in a heatproof bowl set over a saucepan of hot water (do not let boil), mix the chocolate, butter, heavy cream, and coffee until smooth
Spread over the cream, cover, and chill in the refrigerator for 3 hours, minimum
Cut into pieces and serve chilled or at room temperature
289 calories per piece
