Cappuccino Brownies

This recipe is from a Junior League Cookbook (Wichita, Kansas...thanks Kim!)...a little effort is needed, but the results are OVER THE TOP!!!

Brownies...

2 T. instant expresso powder

1 T. boiling water

8 ounces bittersweet chocolate

3/4 cup of butter

1 1/2 cups sugar

2 t. vanilla

4 eggs

1 cup flour

1/2 t. salt

Dissolve expresso powder in the boiling water. Over low heat melt the butter and chocolate together. Add to the expresso mixture stirring well. Add sugar and vanilla. Add the eggs one at a time. Add the flour and salt mixing until just combined....pour into a 9x13 pan sprayed with PAM...bake at 350 degrees for 22-25 minutes. Allow to cool completely

Frosting...

6 T. butter (room temp)

8 ounces of cream cheese (room temp)

1 1/2 cups powdered sugar

1 t. vanilla

1 t. cinnamon

Cream the butter and cream cheese...slowly add the powdered sugar, mixing until smooth...add vanilla and cinnamon. Spread over the cooled brownies and place in the refrigerator.

Glaze...

1 1/2 instant expresso powder

1 T. boiling water

6 ounces of bittersweet chocolate

2 T. butter

1/2 cup of heavy cream (I've used half and half as well)

Dissolve expresso powder in the boiling water. Combine with remaining ingredients and stir until very smooth. Pour over well chilled brownies and allow the glaze to set for about three hours before eating the whole pan!!!!