Goddesses of Bakings: Thread to talk about cooking tips?

[Gemstone]

With a recipe I can make anything well, without I'm as lost in the kitchen as I am geographically impaired. xd But no, there's absolutely nothing wrong with this thread, on the contrary, I think it's a great idea! biggrin  

[Calida]

I FOUND IT! THE ULTRA TIME CONSUMING RECIPE OF... *drum roll*

CAPPUCCINO BROWNIES!

Found it in a magazine once... for all the Goddesses of Hellish Baking Work

Ingredients:

Brownie Layer
8 oz fine-quality bittersweet chocolate (not unsweetened) chopped
1.5 sticks (3/4 cup) unsalted butter, cut into pieces
2 tablespoons instant-espresso powder, dissolved in � tablespoon boiling water
1.5 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour
0.5 teaspoon salt
1 cup chopped walnuts

Cream Cheese Layer
8 oz cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1.5 cups confectioners sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Glaze
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
2 tablespoons unsalted butter
0.5 cup heavy cream (whipping cream works too)
1.5 tablespoons instant-espresso powder, dissolved in 1 tablespoon hot water
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Making Brownie Layer:

1) Preheat oven to 350 F. Butter and flour a 13x19� metal baking pan, knocking out excess flour.
2) Melt chocolate with butter and espresso mixture in a metal bowl set over a pan of barely simmering water, stirring until smooth. Remove bowl from heat and cool 10 minutes.
3) Whisk in sugar and vanilla and add eggs 1 at a time, whisking until batter is smooth.
4) Stir in flour and salt until just combined. Stir in walnuts.
5) Spread batter evenly in baking pan and bake in middle of oven until top is firm and a tester inserted into centre comes out with crumbs adhering, 22-27 min. Cool completely in pan on a rack for at least 2 hours.


Making Cream Cheese Layer:

1) Beat together cream cheese and butter with an electric mixer until light and fluffy, then sift in confectioners sugar and add vanilla and cinnamon, beating until mixture is well combined.
2) Spread cream cheese mixture evenly over cooled brownie layer and chill until firm, about 1 hour.

Making Glaze:

1) Heat all glaze ingredients in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring, until chocolate and butter are melted and glaze is smooth. Remove from heat and cool glaze to room temperature, stirring occasionally, about 20 min.
2) Pour glaze over cream cheese, then spread evenly, and chill brownies until cold, about 3 hours.
3) Cut into 40 bars and remove from pan while still cold. Serve cold or at room temperature.

*Note: Brownies keep, covered and chilled in 1 layer, 5 days.