Cappuccino Brownies with White Chocolate Sauce

Directions

Make the sauce:

Bring cream and cappuccinot to simmer in heavy small saucepan.

Add chocolate; stir over low heat until smooth and mixture begins to thicken.

Add nutmeg.

(Can be made one day ahead. Cover and chill. Before serving stir over low heat just until melted.)

Make the brownies:

Position a rack in the lower third of the oven and preheat to 350℉ (180℃).

Line a 9-inch square baking pan with 2-inch-high sides with foil, overlapping the sides.

Butter and flour the foil.

Stir the first four ingredients in a heavy medium saucepan over low heat until smooth.

Cool slightly.

Whisk in 1½ cups sugar and the eggs.

Stir in flour, then chopped bittersweet chocolate and nuts.

Transfer to prepared pan.

Bake until a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.

Cool on rack. (Can be made 8 hours ahead.)

Assemble the servings:

Using the foil sides as an aid, lift the brownie from the pan.

Fold down the foil sides.

Using a 3 ¾ inch round cookie cutter, cut out 4 rounds, preserving the scraps for another use.

Place one brownie on each plate.

Cover with chocolate curls.

Spoon the warm sauce around the brownies.

Sift sugar over each serving.