Rania Harris is back, and she's got a sweet treat for your holiday weekend - mochacino brownies!

Brownie layer:

• 8 oz bittersweet chocolate - chopped
• ¾ cup unsalted butter - cut into pieces
• 2 tablespoons instant espresso powder dissolved in 1 tablespoon boiling water
• 1 ½  cups sugar
• 2 teaspoons vanilla
• 4 large eggs
• 1 cup all purpose flour
• ½ teaspoons salt
• 1 cup chopped walnuts

Cream cheese frosting: 

• 8 ounces softened cream cheese
• 6 tablespoons unsalted butter - softened
• 1 ½ cups powdered sugar
• 1 teaspoon each: Pure vanilla extract and cinnamon

Glaze:

• 6 ounces bittersweet chocolate
• 2 tablespoons unsalted butter
• ½ cup heavy cream
• 1 ½ tablespoons instant espresso powder dissolved in one tablespoon water

Directions

Brownie layer: 

• Melt the butter with the chocolate and the espresso mixture in a bowl over boiling water.  
• Stir until mixture is smooth and remove the bowl from the heat and let cool to lukewarm - stir in the sugar and the vanilla.  
• Stir in the eggs, one at a time, stirring well after each addition. 
• Add the flour and salt and combine well. 
• Stir in the walnuts and then pour the mixture into a greased 9 x 13-inch baking pan. 
• Bake in a 350-degree oven for 20 - 25 minutes. Test for doneness and cool.

For the frosting: 

• Beat the cream cheese with the butter until the mixture is light and fluffy.  
• Add the powdered sugar, vanilla, and cinnamon and beat well. 
• Spread the frosting over the brownie layer and chill the brownies for one hour.

For the glaze:  

• Combine the chocolate with the butter, cream, and espresso mixture in a bowl over simmering water.  
• Stir until smooth.  
• Remove from heat and cool.

Finally, glaze brownies and chill for three hours or more. Cut into 24 squares.