Decadent Mocha Swirl Brownies

Instructions

1. 1

   Preheat oven to 350°F. In a microwave, melt the bittersweet chocolate and butter, stirring until smooth. Allow to cool slightly. Dissolve the coffee granules in the hot water.

2. 2

   In a large bowl, beat the eggs and sugar until light and fluffy. Stir in the vanilla, melted chocolate mixture, and dissolved coffee. Gradually add the flour and salt, mixing just until combined. Fold in the chopped walnuts.

3. 3

   Transfer the batter to a greased and floured 13x9-inch baking pan. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely on a wire rack.

4. 4

   For the cream cheese topping, beat the cream cheese and butter in a large bowl until blended. Add the confectioners' sugar, cinnamon, and vanilla, and beat on low speed until well combined. Spread the topping evenly over the cooled brownies. Refrigerate for about 1 hour, until firm.

5. 5

   For the coffee-chocolate glaze, dissolve the coffee granules in the hot water. In a microwave, melt the bittersweet chocolate and butter, stirring until smooth. Allow to cool slightly, then stir in the cream and dissolved coffee. Spread the glaze over the cream cheese layer and let stand until set.

6. 6

   Cut the brownies into squares and refrigerate any leftovers.