Jo Anne Sugimoto
Featured Pinch Tips Video
- 12 oz
- semi-sweet chocolate, chopped
- 1 c
- butter, softened
- 1 1/3 c
- plus 1/4 cup sugar, divided
- 1 c
- cake flour
- 1/4 c
- instant coffee granules or espresso powder
- cartons (8 oz.) each mascarpone cheese
- 2 tsp
- spice island - pure vanilla
- 1 tsp
- baking cocoa
1In a large microwave-safe bowl, melt chocolate. Stir till smooth, cool slightly.
2Beat in butter. Gradually beat in 1 1/3 cup of sugar. Add 6 eggs, one at a time, beating after each egg.
3Combine flour and coffee granules, add to chocolate mixture. Beat on low speed till just combined, set aside.
5In a small bowl, beat the mascarpone cheese, vanilla and remaining sugar and eggs until smooth.
6Pour 4 cups of chocolate batter into a greased 9x13-inch pan.
7Spread the filling evenly over the chocolate batter then top with the remaining chocolate batter, spreading evenly to completely cover the filling.
8Bake at 350 degrees for 45 to 50 minutes or until center is almost set and brownies begin to pull away from the sides of the pan.
9Cool on a wire rack. Dust with cocoa and cut into squares.
10Store in refrigerator.