Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  white chocolate -- chopped (preferably
                        Callebaut, Lindt, or Baker's
                        Premium)
     1/2           cup  unbleached all-purpose flour
     1/4      teaspoon  salt
  2          teaspoons  ground cinnamon
  4        tablespoons  soft unsalted butter -- (1/2 stick)
     1/2           cup  sugar
  2              large  eggs
  1         tablespoon  instant decaffeinated coffee dissolved in
  1         tablespoon  hot water
  1           teaspoon  vanilla extract

Preparation:

Position a rack in the middle of the oven. Preheat the oven to 175 degree F. Butter the bottom and sides of an 8 x 8-inch pan with 1- to 2-inch sides. Put the white chocolate in a small non-reactive heatproof container and melt it in the oven about 10 to 12 minutes. Remove it as soon as it is melted and stir until smooth. Set aside to cool slightly. Increase the oven to 325 degree F. Stir the flour, salt, and cinnamon together in a small bowl and set aside. Put the butter and sugar in the large bowl of an electric mixer and beat on medium speed until smooth, or about 1 minute. Decrease the speed to low and add the eggs, dissolved coffee, and vanilla, blending until the eggs are incorporated. You will see pieces of butter. Stop the mixer and scrape the sides of the bowl once during this mixing. Mix in the melted chocolate. Mix in the flour mixture just until it is incorporated and the batter is smooth. Spread it evenly in the prepared pan. Bake for about 25 minutes, just until a toothpick inserted in the center comes out clean. The brownies will feel soft. Cool them thoroughly in the pan on a wire rack about 1 hour. Cut into 12 to 16 pieces. Good Advice: Watch these brownies carefully during baking. They are thin and the edges can quickly become too crisp. To Freeze: Wrap each brownie tightly in plastic wrap. Place in a metal or plastic freezer container and cover tightly. Or, put the wrapped brownies in a plastic freezer bag and seal. Label with the date and contents. Freeze up to 3 months. To Serve: Defrost the wrapped brownies at room temperature for about 3 hours. Leftover brownies can be covered with plastic wrap and stored at room temperature up to 3 days.

Nutritional Information:

1401 Calories (kcal); 67g Total Fat; (40% calories from fat); 18g Protein; 207g Carbohydrate; 374mg Cholesterol; 674mg Sodium