INGREDIENTS
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Espresso Brownie Base
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3 oz. bittersweet chocolate, roughly chopped
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1 stick unsalted butter, cut into tablespoon pats
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1 Tbsp instant espresso powder (or sub 2 Tbsp of Kahlua - I have not tried this)
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1/2 C sugar
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2 eggs
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1/2 C AP flour
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Pinch salt
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1/2 teaspoon vanilla extract
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Mascarpone Filling
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8 oz. mascarpone
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1/2 C marsala
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1/4 C sugar
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1 C whipping cream
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Topping: Dark chocolate