Ingredients:
For the Brownie Batter
12 oz. chocolate chips
1 cup unsalted butter, softened
1 cup sugar
4 whole eggs
4 egg whites
1 cup cake flour
For the Mascarpone Topping
8 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1/4 cup sugar
4 egg whites
2 teaspoons pure vanilla extract
1 package soft ladyfingers
1 cup Barista Prima Coffeehouse Italian Roast coffee, brewed
Directions:
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1. In a large bowl, melt the chocolate. Stir until smooth and leave it to cool. Heat the oven to 350°F. Line a 13″ x 9″ baking pan with parchment paper. Add chocolate to a 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 flour and mix on low speed until just combined. Pour the batter into the prepared baking pan minus 1 cup of the brownie batter. Lay the ladyfingers upside down on top of the batter, and push down slightly. Brew 1 Barista Prima Coffeehouse Italian Roast K-Cup pack. Using a pastry brush, carefully brush the Barista Prima Coffeehouse coffee over the ladyfingers until they are saturated.
2. In another bowl, combine the mascarpone cheese, cream cheese, and 1/4 cup of sugar, 4 egg whites and vanilla extract. Spread topping over ladyfingers over ladyfingers. Place spoonful of brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife.
3. Bake for 45 to 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.
Source: FabellaStudios.com
