Ideal for chocolate and coffee lovers! This dessert is an extreme form of the staple brownie. Instead it is injected with a layer of cream cheese cinnamon frosting, chocolate coffee glaze, coffee flavoured brownie and white chocolate cinnamon drizzle.
Don’t be frightened by the large shopping list! This brownie is worth the effort.
- BROWNIE BATTER
- Vegetable shortening for pan.
- 1 tablespoon boiling water.
- 3 tablespoons instant espresso powder.
- 227g unsalted butter.
- 85g dark chocolate.
- 220g caster sugar.
- 225g light brown sugar.
- three quarter teaspoons of salt.
- 1 teaspoon vanilla extract.
- 140g all purpose flour.
- Half teaspoon baking powder.
- CINNAMON CREAM CHEESE FROSTING
- 1 (227g) package cream cheese, at room temperature.
- 6 tablespoons (85g) unsalted butter at room temperature.
- 1/8 teaspoon salt.
- 1 and half cups (170g) confectioner's sugar.
- 1 teaspoon ground cinnamon.
- 1 teaspoon of pure vanilla extract.
- CHOCOLATE GLAZE
- 83g of unsalted butter.
- 1 tablespoon of light corn syrup.
- 170g dark chocolate.
- Half teaspoon pure coffee extract.
- WHITE CHOCOLATE CINNAMON DRIZZLE
- 2 teaspoons of canola oil.
- 43g white chocolate.
- 1/8th teaspoon of ground cinnamon.
- Preheat oven at 350 degrees F (176 degreed C). Prepare at 9 by 13″ baking pan with heavy-duty aluminium foil. Lightly grease the foil in the pan.
- Add the tablespoon of boiling water to the espresso powder; stir to dissolve. Set aside.
- Cut the batter sticks into small one inch slices. In a small, heavy saucepan, melt the butter pieces over the lowest setting. While the butter is melting chopped the unsweetened chocolate into quarter inch pieces and add to the melted butter along with the bittersweet chocolate chips. Use a small whisk to speed the melting process. When the chocolate is melted and completely smooth turn off the heat but leave the saucepan on the burner while proceeding with the recipe.
- Using a large whisk lightly beat the eggs in a large mixing bowl. Place the sugars and salt in a separate small mixing bowl then whisk into the eggs just until Incorporated. Briefly mix the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla and the dissolved espresso powder. You can set aside the saucepan, no need to wash it, to use for the chocolate glaze.
- Place the flour and baking powder in the small mixing bowl; whisk together to combine. Sift through the medium strainer directly onto the batter; stiring with the Silicon spatula until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Bake for 26 minutes, until a toothpick inserted in the centre comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the plan for 78 hours, or overnight.
- To make the cinnamon cream cheese frosting, placed the cream cheese, butter, and salt in a small mixing bowl. Using a hand mixer on high speed, beat the mixture until it is light and fluffy. Add the confectioners sugar to the bowl no need to sift and beat until creamy and smooth. Add the cinnamon and vanilla and beat until well combined. Dollop the frosting over the brownie slab and spread evenly with a small offset spatula. Refrigerate the slab (still on the cutting board) while preparing the chocolate glaze.
- To make the chocolate glaze, slice the butter into half inch slices. Place the butter slices and corn syrup in the reserved small saucepan and melt over the lowest setting. Meanwhile, place the chocolate chips and in a 2 cup Pyrex measuring cup. Microwave the chips on high-power for 90 seconds, whisk with the reserved small whisk, then microwave for an additional 15 seconds. Whisk again. Pour the melted butter mixture into the melted chocolate and was gently until combined and completely smooth. Whisk in the coffee extract. Pour the glaze over the cinnamon cream cheese frosting and spread evenly with a small offset spatula.
- To make the drizzle, pour the oil into a 1-cup Pyrex measuring cup. Finely chop the white chocolate; add it to the oil. Microwave on 50% power for two minutes, then stir with a small silicon spatula until the white chocolate has melted and completely smooth. Stir in the ground cinnamon. Pour the white chocolate in a thin stream over the warm chocolate glaze in one inch parallel lines. Use of wire cake tester (or tip of a sharp knife) to pull the white chocolate in the opposite direction back and forth through the glaze to create a pattern. Refrigerate the slab (still on the cutting board) until the cream cheese frosting and delays are quite firm, at least two hours.
Refrigerated storage - up to 2 weeks.