Perfect for a picnic, these rich, fudgy treats created by Phil Costas can be packed in single layers in airtight containers and transported in a cooler. Begin making them a day ahead.

• 20 ounces bittersweet (not sweetened) or semisweet chocolate
• 22 tablespoons (2-3/4 sticks) unsalted butter, room temperature
• 1/4 cup water
• 4 tablespoons instant espresso powder
• 1-1/2 cups sugar
• 4 large eggs
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts, toasted

• 2 8-ounce packages Philadelphia-brand cream cheese, room temperature
• 1-1/2 cups powdered sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

• 1/2 cup whipping cream

Preheat oven to 350 F. Butter and flour 13x9x2-inch metal baking pan. Chop 8 ounces chocolate. Combine with 12 tablespoons (1-12/2 sticks) butter, 1/4 cut water and 2 tablespoons espresso powder in heavy large saucepan. Stir constantly over medium-low heat until melted and smooth. Transfer to large bowl. Cool 5 minutes. Whisk in 1-1/2 cups sugar, then eggs 1 at a time. Mix in flour and salt, then walnuts. Pour batter into prepared pan. Bake until tester inserted into center comes out with some moist crumbs still attached, about 20 minutes. Cool completely in pan on rack.

Beat cream cheese and 6 tablespoons butter in medium bowl until smooth. Add powdered sugar, cinnamon and vanilla and heat until well blended. Spread cheese over brownie. Cover and refrigerate until cold, about 2 hours.

Chop remaining 12 ounces chocolate. Mix with cream, 4 tablespoons butter and 2 tablespoons espresso powder in saucepan. Stir over medium heat until smooth. Cool glaze until barely lukewarm, about 15 minutes. Pour over cream cheese; spread gently to cover. Freeze until glaze sets. Using a warm knife, cut 2-inch long, 1-1/2-inch-wide bars. Chill overnight.

Makes about 36 Bon Appetit, August 1998