Sort ingredients
roque
QR Code
Listen
Pdf
Preheat your oven to 325°F. Lightly grease an 8x8-inch baking dish and set aside.
Mix the wet ingredients: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla, whisking until fully combined. Stir in the vegetable oil and cocoa powder until the mixture is glossy and smooth.
Add the dry ingredients: Gently fold in the flour, 1 teaspoon instant espresso, cornstarch, baking soda, and salt until no streaks of flour remain (careful not to overmix, you just want to make sure that the flour is mixed in). Fold in the chopped chocolate.
Bake: Pour the batter into your prepared baking dish and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Don’t overbake!
Cool completely before topping. (must cool completely before adding the topping!) Tip: brownies can be made the day before and assemble day before serving.
Make the mascarpone topping: In a medium bowl, beat the mascarpone, heavy cream, powdered sugar, espresso powder, and vanilla extract until soft peaks form — the mixture should be light, fluffy, and spreadable.
To finish: Spread the mascarpone topping generously over the cooled brownies and dust with cocoa powder. Slice and serve or refrigerate until ready to serve.