Cappucino Brownies

INGREDIENTS:
8 oz bittersweet chocolate, chopped (or just use chips)
3/4 cup butter, cut up
2 Tablespoons instant coffee granules
1 Tablespoon hot water
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 teaspoon salt
1 cup chopped walnuts
Topping:
1 package cream cheese, softened
6 Tablespoons butter, softened
1 1/2 cups confectioner's sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Glaze:
4 teaspoons instant coffee granules
1 Tablespoon hot water
5 oz bittersweet chocolate, chopped (or just use chips)
2 Tablespoons butter
1/2 cup heavy whipping cream

DIRECTIONS:
1 - Preheat oven to 350 degrees. In a microwave, melt chocolate and butter, stir until smooth and cool slightly.
2 - Dissolve coffee granules in hot water.
3 - In a large bowl, beat eggs and sugar.  Stir in vanilla, chocolate mixture, and coffee mixture.
4 - In a separate bowl, combine flour and salt; gradually add to chocolate mixture until blended.  Fold in walnuts.
5 - Transfer brownie batter to a greased and floured 13in by 9 in baking pan.  Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.
6 - For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon, and vanilla; beat on low speed until combined. Spread over brownies.  Refrigerate until firm, about 1 hour.
7 - For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set. Cover and freeze for up to 1 month.

THOUGHTS:
Thanks to Taste of Home magazine (October 2011) for this gem.  Takes a bit of time, but well worth it! Hint from Taste of Home:  Thaw frozen brownies at room temperature, cut into bars, then refrigerate leftovers.