Frosted Espresso-Glazed Brownies

I made these brownies for my cousin's birthday party and they were scrumptious!!! I have so many people asking me for the recipe, so here it is:

Ingredients:

Brownie Layer
1 pan DCD Truffle Fudge Brownie Mix, prepared

Chai-Cinnamon Frosting Layer
8 oz. cream cheese, at room temperature
¾ stick of butter, at room temperature
1½ cups powdered sugar
1½ teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon DCD Spiced Chai Tea

Glaze layer
2 tablespoons butter
3 bars DCD Chef-Series Dark Chocolate (6 oz.)
1/2 cup heavy cream
1 1/2 tablespoons instant espresso powder,
dissolved in 1 tablespoon hot water.

Tools
DCD Offset Spatula, DCD Parchment Sheets

Preparation
1. Prepare DCD Truffle Fudge Brownies as directed. Line pan with parchment paper for easy release and cleaning. Let cool and lift parchment sheet to remove brownies from pan.
2. With an electric mixer, cream together the cream cheese and butter, until light and fluffy. Add the powdered sugar, vanilla, cinnamon, and Spiced Chai Tea, beating the frosting until it is thoroughly combined. Spread frosting evenly over the cooled brownies. Chill for 1 hour. While brownies are chilling, prepare glaze.
3. In a small sauce pan, melt the butter and Dark Chocolate over low heat, stirring continuously. Pour in heavy cream and espresso, whisking together until smooth. Remove glaze from heat and let cool.
4. Pour glaze over frosted brownies and chill, covered, for at least 2-3 hours, or overnight.
5. Cut brownies into 1 1/4" squares and serve.

Note: I did not put in the espresso powder not knowing who enjoys coffee and who does not. They were scrumptious and you will be the hit of the party when you bring them!!