Shelly's Recipe

SOUR CREAM CAPPUCCINO BROWNIES WITH MASCARPONE TOPPING

Category: Brownies/Blondies

Brownies:
1 pkg (21 to 24 oz) brownie mix
1 1/2 tbsp espresso powder or freeze dried coffee
2 tbsp boiling water
3/4 cup sour cream
1/4 cup butter, melted
2 eggs

Mascarpone Topping:
1/2 cup whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla
1 cup (8 oz) Mascarpone cheese, softened to room temperature

For brownies, grease bottom only of 13x9 inch baking pan. Place brownie mix in large bowl. Dissolve espresso powder in boiling water; add to bowl. Add sour cream, butter and eggs; mix well. Spread batter into prepared pan. Bake at 350 for about 25 minutes, or until brownies begin to pull away from sides of pan and center is just set (do not over bake). Transfer pan to a wire cooling rack; cool completely.

For topping, beat whipping cream with an electric mixer on medium high speed until soft peaks form. Beat in sugar and vanilla. Add cheese in two batches; beat until smooth and fluffy. Cover and refrigerate until serving time. Cut brownies into squares; serve with topping.