- 3
Ingredients
- 12 squares (1 oz. each) semisweet chocolate
- 1 cup butter, softened
- 1 1/3 cups sugar
- 1/4 cup sugar
- 8 eggs
- 1 cup cake flour
- 1/4 cup instant coffee granules or espresso powder
- 2 ctns. (8 oz. each) Mascarpone cheese
- 2 tsp. vanilla extract
- 1 tsp. baking cocoa
Preparation
Step 1
In a large microwave-safe bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1 ⅓ cups sugar. Add six eggs, one at a time, beating after each addition.
Combine flour and coffee granules; add to chocolate mixture. Beat on low speed until combined, then set aside.
For filling, in a small bowl, beat the cheese, vanilla, and remaining sugar and eggs until smooth.
Pour 4 cups of chocolate batter into a greased 13x9x2 baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling.
Bake at 350˚ for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan. Cool on a wire rack. Dust with cocoa. Cut into squares. Store in refrigerator.