Ingredients
🥄 1/2 cup butter (Melted)
🥄 1 cup sugar (Granulated)
🥄 2 eggs (Large)
🥄 1/2 cup cocoa powder (Dutch-processed)
🥄 1/2 cup flour (All-purpose)
🥄 1/4 cup espresso (Strong, hot)
🥄 8 oz mascarpone (Cold)
🥄 1 cup heavy cream (Cold)
🥄 1/2 cup powdered sugar (For topping)
🥄 2 tablespoons cocoa powder (For dusting)
Instructions
👨🍳 Preheat oven to 350°F. Melt butter and combine with sugar and eggs in a large bowl.
👨🍳 Add cocoa powder and flour, mixing until combined. Stir in hot espresso and pour into a greased 9×13 inch pan.
👨🍳 Bake for 25-30 minutes until edges turn golden and center is slightly jiggly.
👨🍳 Cool completely before whipping mascarpone, heavy cream, and powdered sugar until fluffy.
👨🍳 Spread cream mixture over cooled brownies and dust with cocoa powder and powdered sugar.
👨🍳 Refrigerate for at least 2 hours before cutting into squares.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15