• Prepare baking pans. This recipe fills a 9" x 13" baking pan. (I prefer the straight sides of my 8” x 8” metal pan PLUS a 6" x 9" pyrex pan.)
• Line the bottom of a metal pan with foil to help remove the brownie in one piece. Use enough foil so it hangs over two sides of the pan. You do not need to grease the pan.
• Grease the pyrex pan and do not line it with foil.
• Preheat oven to 350°F

BROWNIE LAYER

• Melt chocolate and butter together in a small pan over low heat. Stir until the mixture is smooth. Set aside.
• In a small cup combine instant coffee granules and boiling water. Stir until smooth.
• Add coffee, sugar and vanilla to chocolate mixture and stir.
• Using an electric mixer add eggs one at a time, stirring well after each addition.
• Add flour and salt. Stir until combined then pour into the prepared baking pan.
• Bake in preheated oven for 32-35 minutes.
• Cool completely on a cooling rack. Refrigerate or freeze if not continuing the recipe at this point.

Cream Cheese Layer

• Using an electric mixer cream together cream cheese and butter.
• On low speed add the icing sugar, vanilla and cinnamon.
• Spread evenly over the baked brownie base. Chill until cream cheese layer is firm, about an hour.

Chocolate Glaze

• Melt chocolate and butter together in a small pan over low heat. Stir until the mixture is smooth.
• In a small cup combine instant coffee granules and boiling water. Stir until smooth.
• Add the coffee and whipping cream to the chocolate and stir until smooth.
• Pour the glaze over the cream cheese layer in big wide ribbons covering as much of the top as possible. Tilt the pan in all directions so the chocolate glaze covers right to the edges. Refrigerate until set. Preferably overnight.
• Remove from the pan using the foil overhang. Peel away foil and cut brownies using a hot knife. Be sure to wipe the knife after each cut.