Ingredients
Brownie Batter
- ½ cup unsalted butter (melted and hot)
- 1 tablespoon neutral cooking oil (olive oil or coconut oil work too)
- ¾ cups granulated sugar (superfine or regular white sugar)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 shots of espresso (or 2 teaspoons instant coffee dissolved in 2 tablespoons hot water)
Mascarpone Cream
- 1 cup mascarpone cheese (at room temperature)
- 1 cup heavy cream
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 2 tablespoons espresso powder
Garnish
- Cocoa powder for dusting the top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with cooking spray, then line it with parchment paper. Set aside.
- Make the Brownie Batter: In a medium bowl, whisk together the hot melted butter, oil, and sugar until well combined—about 1 minute. Add the eggs and vanilla extract and whisk again until the mixture becomes lighter in color, about 1 more minute.
- Add Dry Ingredients: Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix—this keeps the brownies fudgy.
- Bake the Brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake for 20–25 minutes, or until the center is just set and no longer jiggles. If using a toothpick, it should come out with a few moist crumbs for a fudgy texture.
- Soak with Espresso: Once out of the oven, let the brownies sit for 2–3 minutes. Then poke holes across the surface and pour the espresso evenly over the top. Allow to cool completely to room temperature.
- Make the Mascarpone Cream: In a mixing bowl, whisk together mascarpone cheese and heavy cream until smooth, about 30 seconds.
- Add Flavorings and Whisk: Add the espresso powder, sugar, salt, and vanilla. Continue whisking for 2–3 minutes until stiff peaks form.
- Assemble: Spread the mascarpone cream evenly over the cooled brownies and smooth the top with a spatula. Dust the top with cocoa powder using a fine sieve.
- Serve: Carefully lift the brownies out of the pan, peel away the parchment paper, and cut into equal squares.
Notes
- Use room temperature eggs for smoother batter incorporation.
- Do not overmix the batter to maintain fudgy brownie texture.
- Espresso shots can be substituted with strong brewed coffee for a milder coffee flavor.
- Ensure mascarpone cheese and heavy cream are at room temperature for best whipping results.
- Store brownies refrigerated and consume within 3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
