Total TimePrep: 25 min. Bake: 45 min. + cooling
- 12 ounces semisweet chocolate, chopped
- 1 cup butter, softened
- 1-1/3 cups plus 1/4 cup sugar, divided
- 8 eggs
- 1 cup cake flour
- 1/4 cup instant coffee granules or espresso powder
- 2 cartons (8 ounces each) Mascarpone cheese
- 2 teaspoons vanilla extract
- 1 teaspoon baking cocoa
- In a large microwave-safe bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add six eggs, one at a time, beating well after each addition.
- Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside.
- For filling, in a small bowl, beat the cheese, vanilla, remaining sugar and eggs until smooth.
- Pour half of the chocolate batter into a greased 13-in. x 9-in. baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling.
- Bake at 350° for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan.
- Cool on a wire rack. Dust with cocoa. Cut into squares. Store in the refrigerator.
Nutrition Facts1 brownie: 211 calories, 15g fat (8g saturated fat), 76mg cholesterol, 58mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 3g protein.
Nov 16, 2014
I made half a recipe and followed the instructions from the previous reviewer. The top batter is extremely hard to spread out, but I eventually got the filling somewhat covered. They still cooked up nice. I think they taste better once they have been chilled. Not as rich as I was expecting, but very good!
Mar 6, 2014
I made these for a coworkers birthday. They are really rich. I used a combination of instant coffee and expresso powder, which really brings out the chocolate flavor. I cut down the recipe to make only half. Which half really works out well and fits an 8 by 8 inch pan perfectly. If cutting the recipe in half for the chocolate batter only place 1 1/2 cups on the bottom then spread the Mascarpone cheese on top and add the remaining chocolate on the top. It still takes 45 minutes to bake.
Feb 7, 2014
I made this recipe (for the first time) using cream cheese instead of Mascarpone. It turned out divine! NO COMPLAINTS here! I guess I am blessed! Today, I am baking it for the second time, and using cream cheese (16 oz) again. *I would like to add, for the woman who complained the filling did not puff up, I have found that if I do not beat cream cheese filling enough, even in other recipes, it is a little heavy and not puffy like I want. Hope this helps.
Aug 1, 2013
I read all the reviews for this recipe before I attempted it... so you'd think I would have learned. I still had the same issues with the mascarpone filling being too runny to spread the brownie batter over top. This puffed up well over the top of my 9x13 pan, and the top is more than done while the bottom is still obviously not done in the middle. The layers by themselves tasted good prior to baking, and I am looking forward to tasting it once it cools. I think this particular recipe needs to be sent back to the TOH test kitchen for some revision. :)
Mar 13, 2012
Due to the comments here, we have reviewed this recipe again. Instead of pouring 4 cups of the chocolate batter into the pan, just pour half of it (about 2-1/2 cups). Then spread with the filling and top with the remaining batter.We apologize for the error and any inconvenience.Taste of Home Test Kitchen
Feb 25, 2012
I wish I had read these reviews before investing in the ingredients. As others have noted, it is impossible to spread the top layer of brownie batter over the cheese filling. It's a very light textured bar and I'm hoping that when it cools in the fridge it will easily cut into squares, but I think I'm going to serve it with a flavorful ice cream on the side as the flavor is very bland. Big disappointment.
Feb 2, 2012
I was not too happy that the filling did NOT puff up as it looks in this picture. It looks so spongy, but it definately did not turn out like this when I made them. I cut the recipe in half and used a smaller pan, but it should still cook the same. I cooked this well over the time suggested and it still did not really cook in the middle. I was really looking forward to the Tiramisu quality since the ingredients are high quality/. They taste ok, but not what I expected at all!
Mar 16, 2010
The batter was impossible to spread over the filling. They were still very soggy after I baked them for well over the time that they needed to be!
Jan 19, 2010
I loved this!!! It is for people who love coffee. Do half the batter then the cheese and the other half of the batter. I did not add the tsp. of baking cocoa. My inlaws even liked them. Yumm.
Mar 5, 2009
on the chocolate batter i was thinging of making a batch in a half.this way you could still have 4 cups for the bottom and have alot more for the top.or find somthing to put the chocolate batter in and spresd it over the top like they use to put frosting on a cake like a tube or something similar. please reply and let me know what you think. chef gene
Follow along as we show you how to make these fantastic recipes from our archive.