Chile-Cappuccino Brownies

I developed this recipe for the 31^st International Hot Luck party in Boulder in 2005. It won the Best Dish award there several years. [It's an adaptation of a cappuccino brownie recipe that I got from someone at a party in Santa Fe, NM in the 1980s and may have been published first by Gourmet Magazine.] Enjoy!

Makes about 48 small squares.

Brownie:

8 oz bittersweet or semisweet chocolate (not unsweetened)

1 1/2 sticks unsalted butter, cut-up

2 TB instant espresso powder*, dissolved in 1 TB very hot water

1 1/2 cup sugar

2 tsp. vanilla

4 large eggs

1 cup flour

1/2 tsp. salt

2 TB chile powder (I used medium-hot chile powder from Chimayo, NM)

Frosting:

8 oz. cream cheese, softened

3/4 stick unsalted butter, softened

1 tsp. vanilla

1 tsp. cinnamon

1 1/2 cup confectioners sugar, sifted

Glaze:

6 oz bittersweet or semisweet chocolate (not unsweetened)

2 TB unsalted butter

1/2 cup heavy cream

1 1/2 TB instant espresso powder*, dissolved in 1 TB very hot water

*(I use Medaglia D'Oro brand. If you can't find espresso powder, instant coffee should work too)

Preheat oven to 350°.

Brownies: Melt chocolate in double boiler with butter and espresso mixture. Remove from heat. Cool to lukewarm, then stir in vanilla and sugar. Stir in eggs, one at a time. Stir in flour and salt and chile powder. Pour into a buttered 13"x9" pan. Smooth. Bake for 20-30 minutes or until a tester comes out clean. Let cool completely in pan or on a rack.

Frosting: Cream together cream cheese and butter until fluffy. Add sugar, vanilla and cinnamon. Beat until combined. Spread over cooled brownies. Chill for 1 hour or until firm.

Glaze: In double boiler, melt chocolate, butter, cream and espresso mixture. Stir until smooth. Remove from heat. Cool to room temperature. Spread over frosting, cover and chill for 3 hours or overnight.

Cut into small squares (they are extremely rich) and enjoy!