Tuesday, July 7, 2009
This is my family's new favorite dessert! And it doesn't surprise me because I got the recipe from my new favorite cookbook! The Gourmet Cook Book edited by my already favorite food writer Ruth Reichl! Alright, enough of my favorites and more of the recipe.
■ More than brownies, these are an elegant, richly layered
little dessert. A chocolate and espresso base supports
a sweetened cream cheese layer (spiced with the
barest hint of cinnamon) and a chocolate glaze. Pure
pleasure. ■ * see note
f o r b r o w n i e l a y e r
8 ounces good bittersweet chocolate (not
1 1/2 sticks (12 tablespoons) unsalted butter, cut into
2 tablespoons instant espresso powder, dissolved in
1 1/2 teaspoons boiling water
1 1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup (3 1/2 ounces) walnuts, chopped
f o r c r e a m c h e e s e l a y e r
8 ounces cream cheese, softened
3/4 stick (6 tablespoons) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
f o r g l a z e
6 ounces good bittersweet chocolate (not
unsweetened), finely chopped
2 tablespoons unsalted butter
1/2 cup heavy cream
1 1/2 tablespoons instant espresso powder, dissolved in
1 tablespoon boiling water
m a k e t h e b r o w n i e l a y e r : Put a rack in
middle of oven and preheat oven to 350°F. Butter
and flour a 13-by-9-inch baking pan, knocking off excess
Melt chocolate with butter and espresso mixture
in a medium metal bowl set over a pan of barely simmering
water, stirring until smooth. Remove bowl
from heat and cool for 10 minutes.
Whisk sugar and vanilla into chocolate mixture,
then add eggs one at a time, whisking until batter is
smooth. Stir in flour and salt until just combined,
then stir in walnuts.
Spread batter evenly in baking pan. Bake until a
wooden pick or skewer inserted in center comes out
with some crumbs adhering, 22 to 27 minutes. Cool
completely in pan on a rack, at least 2 hours.
m a k e t h e c r e a m c h e e s e l a y e r : Beat
together cream cheese and butter in a large bowl with
an electric mixer on medium speed until light and
fluffy. Sift in confectioners’ sugar, then add vanilla
and cinnamon and beat until mixture is well combined.
Spread cream cheese mixture evenly over cooled
brownie layer. Refrigerate until firm, about 1 hour.
m a k e t h e g l a z e : Combine all ingredients
in a metal bowl set over a saucepan of barely simmering
water and heat, stirring, until chocolate and butter
are melted and glaze is smooth. Remove from
heat and cool to room temperature, stirring occasionally,
about 20 minutes.
Pour glaze over cream cheese layer, then spread
evenly. Refrigerate brownies, covered, until cold,
about 3 hours. Cut into 40 bars and remove from pan
while still cold. Serve chilled or at room temperature.
*Note: This is a great potluck dessert because it is so big and rich that you can get a ton of pieces out of 1 pan.