Ingredients
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12 ounces fine-quality semisweet chocolate
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1 cup unsalted butter, room temperature
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1 1/3 cups sugar
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6 eggs
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1 cup cake flour
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1/8 cup espresso powder (more may be added if you prefer a stronger coffee flavor) or 1/8 cup instant coffee powder (more may be added if you prefer a stronger coffee flavor)
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16 ounces mascarpone cheese (Cream Cheese may be substituted)
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1/4 cup sugar
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2 eggs
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2 teaspoons vanilla extract
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1 teaspoon cocoa powder
Instructions
- Preheat oven to 350.
- Grease and flour a 9x13 pan.
- Chop or break chocolate into small pieces.
- Melt in the microwave and stir until smooth.
- Pour into a mixer bowl and cool slightly (until just warm to the touch).
- Beat butter into the warm chocolate.
- Beat in 1 1/3 cups sugar.
- Add the six eggs one at a time, beating until the mixture lightens.
- Blend in flour and coffee powder into batter on low speed and do not overmix.
- Pour into prepared pan.
- In a medium bowl, whisk together cheese 1/4 cup sugar, two eggs and vanilla extract Pour over brownie batter.
- Bake for 35 to 40 minutes or until the middle is almost set and top begins to buckle Cool in the pan.
- Dust lightly with cocoa powder and cut into 40 small bars.