6 ounces chocolate white chopped (such as Lindt or Perugina)
Equipment
bowl
frying pan
sauce pan
baking paper
oven
whisk
baking pan
aluminum foil
microwave
Directions
Preheat oven to 325°F. Fold16-inch-long piece of foil to 8x16-inch strip;place in 8x8x2-inch metal baking pan, leavingoverhang on 2 sides. Repeat with anothersheet of foil in opposite direction, lining pancompletely. Spray foil with nonstick spray.
Stir butter and chocolate in heavy largesaucepan over very low heat until chocolateis melted.
Remove from heat; whisk insugar, then eggs, 1 at a time.
Whisk inespresso powder, vanilla, and salt; sift flourover and stir to blend well.
Transfer batterto prepared pan.
Bake brownies until puffed and dry-lookingand tester inserted into center comesout with some moist batter attached, about35 minutes; cool completely in pan on rack.
Place white chocolatein medium microwave-safe bowl. Bringcream to simmer in small saucepan.
Pourcream over chocolate in bowl.
Let stand 30seconds, then stir until chocolate is meltedand smooth. If necessary, microwave on lowpower in 10-second intervals until whitechocolate is melted completely. Chill untilganache is thick but still slightly pourable,about 25 minutes.
Using foil as aid, lift brownies from pan.Turn over onto sheet of parchment paper;peel off foil.
Pour ganache onto center of brownies;spread to edges (some may drip over).
Sprinkle with cinnamon. Chill until ganacheis set, at least 2 hours. DO AHEAD: Can bemade 2 days ahead. Cover and keep chilled.
Cut brownies into 4 strips.
Cut eachstrip crosswise into 5 or 6 pieces, or cut eachstrip into 6 triangles. Arrange brownies onplatter and serve.
