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
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
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.