Sour Cream Cappuccino Brownies with Mascarpone Topping recipe

Sour Cream Cappuccino Brownies with Mascarpone Topping.

Easily change up a box of plain browniemix into scrumptious company fare with a few extra ingredientsand a luscious sweet topping made with mascarpone cheese.

Recipe: Sour Cream CappuccinoBrownies
with Mascarpone Topping

Brownies:
1 (21 to 24-ounce) package brownie mix
1 1/2 tablespoons espresso powder or freeze-dried coffee
2 tablespoons boiling water
3/4 cup sour cream
1/4 cup butter, melted
2 large eggsMascarpone Topping:
1/2 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup (8 ounces) mascarpone cheese, softened to room temperature

For Brownies: Preheat the oven to 350°F(175°C).

Grease the bottom only of a 13×9-inchbaking pan. Place the brownie mix in a large bowl.

Dissolve the espresso powder in boilingwater; add to the bowl. Add the sour cream, butter, and eggs;mix well.

Spread the batter into the prepared pan.Bake for about 25 minutes, or until the brownies begin to pullaway from the sides of the pan, and the center is just set (donot overbake). Transfer the pan to a wire cooling rack; coolcompletely.

For Topping: Beat the whipping cream withan electric mixer on medium-high speed until soft peaks form.Beat in the sugar and vanilla. Add the cheese in two batches;beat until smooth and fluffy. Cover and refrigerate until servingtime.

To serve, cut the brownies into squares,and serve with the whipped topping.

Makes 24 brownies.

Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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