Ingredients
- 10 tbsp unsalted butter (140 g)
- 1.25 cups granulated sugar (250 g)
- 2 large eggs + 1 yolk, room temp
- 1 tsp vanilla extract
- 0.75 cup unsweetened cocoa powder (75 g)
- 0.5 cup all-purpose flour (65 g)
- 1 tsp instant espresso powder
- 0.5 tsp fine salt
- 3 oz dark chocolate, chopped (85 g, optional)
- 0.33 cup hot espresso or strong coffee (80 ml)
- 1 tbsp sugar
- 1 tbsp dark rum or ½ tsp rum extract (optional)
- 8 oz mascarpone, cold (226 g)
- 1 cup heavy cream, cold (240 ml)
- 0.33–0.5 cup powdered sugar (40–60 g), to taste
- 1 tsp vanilla extract
- 1 pinch fine salt
- unsweetened cocoa powder, for dusting
Equipment
- 9×9-inch baking pan
- whisk
- mixing bowls
- offset spatula
Method
- Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
- Melt butter. Whisk in sugar, then eggs and yolk until glossy. Stir in vanilla and espresso powder.
- Sift in cocoa, flour, and salt; fold just until combined. Fold in chocolate if using.
- Bake 24–28 minutes until set at edges and a tester shows moist crumbs. Cool fully in pan.
- Combine espresso, sugar, and rum/extract. Brush evenly over cooled brownie surface.
- Beat mascarpone 10–15 seconds to smooth. Whip cream, powdered sugar, vanilla, and salt to soft peaks; fold into mascarpone.
- Spread mascarpone cream over brownies, dust with cocoa powder. Chill 30–60 minutes.
- Lift brownies from pan with parchment and slice into 16 bars using a warm knife.
Nutrition
Calories: 290kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 120mgPotassium: 160mgFiber: 2gSugar: 23gVitamin A: 500IUCalcium: 40mgIron: 1.5mg
Notes
Box-mix option: Bake one 18–19 oz mix in a 9×9 pan; proceed from Step 5. Cream cheese swap: Use 8 oz full-fat cream cheese; whip very smooth before folding in whipped cream. For one: Make a mug brownie; top with a spoonful of mascarpone whip. Equipment: 9×9 pan, whisk, bowls, offset spatula.
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