From the November 1991 issue of either Gourmet or Bon Apetit … not sure which!
For brownie layer
8 oz. fine-quality bittersweet chocolate ( I used Ghirardelli double chocolate chips)
3/4 cup UNSALTED butter, cut into pieces
2 tbsp. instant espresso powder, dissolved in 1/2 tbsp. boiling water
1 1/2 cups sugar
2 tsp. vanilla
4 large eggs
1 cup flour
1/2 tsp. salt
1 cup chopped nuts (I used pecans)
For the cream cheese layer
8 oz. cream cheese, softened (I used Neufchatel)
3 oz. (6 tbsp.) butter, softened
1 1/2 cups confectioners sugar
1 tsp. vanilla extract
1 tsp. cinnamon
For the glaze
6 oz. fine-quality bittersweet chocolate, finely chopped
2 tbsp. unsalted butter
1/2 cup heavy cream
1 1/2 tbsp. instant espresso powder, dissolved in 1 tbsp. hot water
Make brownie layer:
Preheat oven to 350 F. Butter and flour a 13×9 inch metal baking pan, knocking out excess flour.
Melt chocolate with butter and espresso mixture, over hot water, stirring until smooth. Remove from heat and cool 10 minutes.
Whisk insugar and vanilla, then add eggs one at a time, whisking until batter is smooth.
Stir in flour and salt just until combined, then stir in nuts.
Spread batter evenly in baking pan and bake in middle of oven until the top is firm and a tester inserted into the center comes out with crumbs adhering, 22 minutes (or up to 27 minutes). Cool completely in the pan, on a rack, at least 2 hours.
Make cream cheese layer:
Beat cream cheese and butter together with an electric mixer until light and fluffy. Sift in confectioners sugar and add vanilla and cinnamon, beating until mixture is well combined.
Spred the cream cheese mixture evenly over the cooled brownies and chill until firm, about one hour.
Make glaze:
Heat all glaze ingredients ina double boiler, stirring until everything is melted and smooth. Remove from heat and cool to room temperature, stirring occasionally (about 20 minutes).
Pour the glaze over the cream cheese, then spread evenly. Chill brownies until cold, about 3 hours.
Cut into squares and remove from pan while still cold. Serve cold or at room temperature. Makes 40 – 70, depending on the size.
Brownies keep, covered and chilled, in one layer, for about 5 days.