Mascarpone Brownies

Ingredients

FOR THE BATTER:
1/4 teaspoon SALT
1/2 teaspoon BAKING POWDER
2 tablespoons STRONG BREWED COFFEE
1 cup SUGAR
2 teaspoons VANILLA EXTRACT
FILLING:
1/4 cup SUGAR
1/4 teaspoon VANILLA EXTRACT

Preparation

1
HEAT OVEN TO 325*
2
GENEROUSLY BUTTER & FLOUR AN 8X8 SQUARE PAN
3
TO MAKE BATTER:
4
IN A SMALL BOWL, SIFT TOGETHER THE FLOUR, SALT & BAKING POWDER. SET ASIDE.
5
IN A DOUBLE BOILER, COMBINE THE CHOCOLATES, COFFEE AND BUTTER. STIR OCCASIONALLY UNTIL THE MIXTURE IS MELTED & SMOOTH. REMOVE FROM HEAT. ADD THE SUGAR & VANILLA. COOL SLIGHTLY. ADD THE EGGS, ONE AT A TIME, STIRRING, TO FULLY INCORPERATE INTO THE MIXTURE. COMBINE WITH THE FLOUR MIXTURE.
6
PREPARE THE FILLING MIXTURE IN A SEPARATE BOWL.
7
POUR 1/2 OF THE BATTER INTO THE BAKING PAN. SPOON 1/2 OF THE FILLING IN “DOTS” OR SPOONFULS ONTO THE BATTER MIXTURE. TOP WITH THE REMAINING BATTER AND AGAIN WITH THE FILLING.
8
RUN A KNIFE IN S- SHAPES THROUGH THE MIXTURE TO SLIGHTLY COMBINE.
9
BAKE AT 325* FOR 50 MINUTES
10
REMOVE FROM THE OVEN AND LET COOL 2-3 HOURS.

Tools

 



About

These brownies are to die for. I always double or triple the batch and freeze the balance so I have a fast dessert to pull out for company. Not that they’ll last that long.

Yield:

1 servings

Added:

Wednesday, May 12, 2010 - 8:45am

Creator:

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