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Cappuccino-Walnut Brownies
by Alissa, Rockford, IL

makes 25

for the brownies
4 oz. unsweetened chocolate, chopped
6 tablespoons unsalted butter
2 teaspoon instant coffee powder
1/2 cup flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
1-1/2 cups firmly packed brown sugar
1 cup walnut pieces

for the glaze
3 oz semisweet chocolate
(or 3 oz unsweetened chocolate, 3 tablespoons sugar)
6 tablespoons unsalted butter
1 teaspoon instant coffee powder
1/2 heaping teaspoon ground cinnamon

Preheat oven to 350 F.
Line a 9-inch square pan or 7x11 inch baking dish with tin foil.
Butter then dust the foil.
Combine chocolate, butter and coffee powder in a double boiler.
Stir over low heat until melted and smooth.
Stir together flour, cinnamon and salt into a bowl, set aside.
In a large bowl whisk the eggs until foamy.
Whisk in the brown sugar and the the chocolate mixture.
Mix in the flour mixture just until blended.
Fold in the walnuts.
Spread the batter in the prepared pan.
Bake until just springy to the touch and a toothpick comes out with a few crumbs attached, about 40 minutes.
Let cool.

Make the glaze, combine the chocolate, butter, coffee powder and cinnamon in the top pan of a double boiler over simmering water. Stir until melted and smooth.
Chill, stirring occasionally, until just spreadable but not set, about 15 minutes.
Spread the glaze on cooled brownies.
Let stand, about 15 minutes.

Using the foil, lift the sheet of brownies from the pan.
Peel back the foil sides.
Cut into 25 squares, or diamonds.
Wrap individually in plastic wrap and store in the refrigerator for up to 3 days.

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