Ingredients
- 12 oz (Hershey's) chocolate chips
- 1 cup butter, softened
- 1 cup sugar
- 4 whole eggs
- 4 egg whites
- 1 cup (King Arthur Flour) cake flour*
- 1/4 cup (Nescafe) instant coffee granules/powder
- 16 oz Mascarpone cheese room temperature
- 1/4 cup sugar
- 4 egg whites
- 2 tsp vanilla extract
Instructions
- In a large bowl melt the chocolate. Stir until smooth and leave it to cool.
- Heat the oven to 350F. Line a 13X9 baking pan with paper. I used the pan liner paper from Reynolds.
- Add it to the mixing bowl with the paddle attachment on. Beat in the butter followed by 1 cup of sugar and the 4 eggs and 4 egg whites.
- Add the instant coffee followed by the flour. Mix on low speed until just combined. Pour the batter into the prepared baking pan minus 1 cup of brownie batter.
- In another bowl combine the mascarpone cheese with 1/4 cup sugar, 4 egg whites and vanilla extract.
- Spread the cheese mixture on top of the brownie batter.
- Place spoonful of the remaing brownie batter on top of the creamy filling and swirl it lightly with a fork.
- Bake for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan. Cool completely in the pan before slicing it.
- Enjoy!
Notes
If you don't have cake flour you can make your own by placing two tablespoons of cornstarch in a one-cup measure. Fill the rest of the cup with all-purpose flour. Sift together and use it. Source