Chocolate, cinnamon & espresso brownies

I haven't been cooking so much. Clark has taken over a couple of days a week, out of hunger & the opportunity to accumulate gadgets. But these could bring me back to my taste buds: good chocolate, cinnamon & espresso, The sum is greater than its parts. If we weren't having company this afternoon I'd eat the whole pan full.

Brownie layer

8 ounces fine-quality bittersweet chocolate, chopped (Kallebut from Christmas)

1 1/2 sticks (3/4 C.) unsalted butter, cut into pieces

2 T. instand espresso powder dissolved in 1 T. boiling water

2 t. vanilla

4 large eggs

1 C. all-purpose flour

1/2 t. salt

1 C. walnuts, chopped (I toast them first.)

Make the brownie layer:

Melt chocolate & butter with the espresso in microwave. Don't burn it!

Cool to lukewarm.

Stir in sugar & vanilla.

Stir in eggs one at a time.

Add flour & salt, then walnuts. Pour into buttered & floured 13"x9" pan.

Bake at 350 degrees 22-25 minutes.

Cool completely, then top with cream cheese filling.

Filling

Mix together:

8 ounces cream cheese, softened

3/4 stick unsalted butter, softened

1 1/2 C. confectioners' sugar

1 t. vanilla

1 t. cinnamon

Spread this onto cooled brownies. Put into the refrigerator. When it hardens, top with this glaze:

Chocolate Glaze

Melt in microwave:

6 ounces fine-quality bittersweet chocolate

2 T. unsalted butter

1 1/2 T. instant espresso powder dissolved in 1 T. boiling water.

Watch carefully because chocolate burns easily!

Stir in 1/2 C. heavy cream.

Spread on chilled brownies.

Keep them in the refrigerator.