Chocolate Brownie

Description

Delicious, chocolate-hazelnut delight with the icing. Recipe from Oli-aylo-LiveJournal, thank you.

Ingredients

Dark chocolate

198 g
Butter

10 Tbsp
Instant coffee

2 Tbsp
Sugar

0.75 cup
Chicken egg

2 piece
Flour

0.5 cup
Vanilla

1.5 tsp
Salt

0.25 tsp
Walnuts

0.5 cup
Cream cheese

113 g
Powdered sugar

0.75 cup
Cinnamon

0.5 tsp
Cream

0.25 cup

Cooking

The words of the author. [b]For layer brownie[/b] 113 gr. good dark chocolate chopped 6 tablespoons butter chopped, 1 tablespoon of espresso powder (substitute instant coffee or in my case a cappuccino) dissolved in 1/2 tablespoon boiling water. Melt on low heat [i](done in a water bath)[/i] chocolate, butter and coffee mixture until mixture becomes smooth.

Cool to lukewarm and stir in 3/4 Cup sugar and 1 teaspoon vanilla.

Add the eggs one by one beat well with a whisk until mixture becomes shiny and smooth.

Sift it 1/2 Cup flour and 1/4 teaspoon of salt, a little stir

1/2 Cup walnuts, chopped in advance.

Preheat the oven to 350 f (180 C), grease and sprinkle with flour a square shape with a size of 8x8 inches (20x20 cm). [i]Took the form of 28 cm[/i]. Spread the batter evenly in the form and bake for 22-25 minutes.

Readiness check the match or toothpick: if it stuck crumbs ready. Cool completely in pan on wire rack.

[b]Manufacturer cream layer:[/b] beat with a Mixer 113 gr. cream cheese (cream cheese to soften) 3 tbsp oil until the mixture becomes light and fluffy.

Add 3/4 Cup powdered sugar (sift),

1/2 tsp vanilla and 1/2 tsp cinnamon and beat well.

Apply the cream evenly on the surface of the brownies. Refrigerate for 1 hour or until the cream stiffens.

[b]chocolate glaze:[/b] On a water bath melt 85 gr. chocolate, 1 tbsp butter, 1/4 Cup whipping cream and coffee solution (2 1/4 teaspoons espresso powder, dissolved in 1/2 tbsp boiling water),

stirring until the frosting become smooth. Allow to cool to room temperature.

Apply the glaze evenly on the surface of the cream. Cover and chill cake in refrigerator at least 3 hours. Cut chilled brownies into 24 squares and remove from the mold until cold. Serve cold or at room temperature. Brownies can be stored in the refrigerator, covered, and laid in one layer, 5 days. [i]Divorce-patterns were done with a skewer.[/i] [url=http://www.povarenok.ru/recipes/show/35279/]Cake "Winter fun"[/url]- the icing in the cake from this recipe.

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