Servings: Makes 9 brownies
Butter for baking pan
1 1/2 tablespoons freeze-dried coffee
2 tablespoons boiling water
1 package (21-24 ounces) brownie mix
3/4 cup sour cream
1/4 cup butter, melted
2 eggs, beaten
1 8-ounce container Wisconsin mascarpone cheese, softened to room temperature
1/2 cup whipping cream, whipped
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Cocoa, bittersweet chocolate shavings or nuts for garnish (optional)
Preheat oven to 350°F. Butter bottom only of 9 x 9-inch baking pan. Dissolve freeze-dried coffee in boiling water in large bowl. Add brownie mix, sour cream, melted butter and eggs; mix well. Spread batter into prepared pan. Bake 25-30 minutes or until brownies begin to pull away from sides of pan and center is just set (do not over bake). Place pan on wire cooling rack; cool completely.
Stir mascarpone until soft, add whipping cream, sugar and vanilla. Continue stirring until mixture is smooth. (Overmixing will cause curdling.) Spread topping over brownies.
Cut into 3-inch squares. Garnish with cocoa, chocolate shavings or nuts, if desired. Cover lightly and refrigerate until serving time.