Ingredients
8 ounces bittersweet chocolate, chopped3/4 cup butter, cut up2 tablespoons instant coffee granules1 tablespoon hot water4 large eggs, room temperature1-1/2 cups sugar2 teaspoons vanilla extract1 cup all-purpose flour1/2 teaspoon salt1 cup chopped walnutsTOPPING:1 package (8 ounces) cream cheese, softened6 tablespoons butter, softened1-1/2 cups confectioners’ sugar1 teaspoon ground cinnamon1 teaspoon vanilla extractGLAZE:4 teaspoons instant coffee granules1 tablespoon hot water5 ounces bittersweet chocolate, chopped2 tablespoons butter1/2 cup heavy whipping cream
Preparation
Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts.
Transfer to a greased and floured 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack.
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 bars. Refrigerate until firm, about 1 hour.
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. Cut into bars. Refrigerate leftovers.
