Cappuccino Brownies with Wisconsin Mascarpone Cheese

Servings: 9


1-1/2 tablespoons freeze-dried coffee
2 tablespoons boiling water
1 package (21 to 24 ounces) brownie mix
3/4 cup sour cream
1/4 cup butter, melted
2 eggs

1 8-ounce container Wisconsin mascarpone cheese, at room temperature
1/2 cup whipping cream, whipped
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla
Jimmies, cocoa or bittersweet chocolate shavings for garnish, optional

Cooking Directions:

For the brownies: Preheat oven to 350°F. Dissolve coffee in boiling water in large bowl. Add brownie mix, sour cream, melted butter and eggs; mix well. Spread the batter into buttered 9x9-inch baking pan. Bake for about 25-30 minutes, or until the brownies begin to pull away from the sides of the pan, (do not overbake.) Cool completely on rack.

For the topping: Stir Mascarpone until soft, add whipping cream, sugar and vanilla. Continue stirring until mixture is smooth. Cut brownies into 3-inch squares and pipe or spoon Mascarpone mixture on tops. Garnish with optional jimmies, cocoa or bittersweet chocolate shavings. Cover lightly and refrigerate until serving time.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.