12 squares (1 ounce each) semi-sweet bakers chocolate
1 cup (that's 2 sticks!) butter, softened
1-1/3 cups plus 1/4 cup sugar, divided
1 cup cake flour
1/4 cup instant coffee granules or espresso powder
2 tubs (8 oz. each) mascarpone cheese
2 tsp. vanilla extract
1 tsp. baking cocoa
Preheat oven to 350 degrees.
In a large microwave-safe mixing bowl, melt chocolate. Stir until smooth. Cool slightly. Beat in butter. Gradually beat in 1-1/3 cups sugar. Add 6 eggs, one at a time, beating well after each addition.
Combine flour and coffee granules and add the chocolate mixture. Beat on low speed just until combined. Set aside.
For the brownie filling, beat the cheese, vanilla, remaining sugar and eggs in a small mixing bowl until smooth.
Pour 4 cups of chocolate mix batter into a greased 9x13 inch baking pan. Spread filling on top. Then top with remaining batter, spreading evenly to completely cover filling.
Bake at 350 degrees for 45-50 mins. or until center is almost set and brownies begin to pull away from the sides of the pan. Cool on a wire rack. Dust with cocoa. Cut into squares when cool. Store in the refrigerator. Enjoy! -Diana