Ingredients

• 2 Eggs
• ½ cup melted Butter or Oil (113 g)
• 1 Tbsp Water or Brewed Coffee (15 g)
• 1 package Fudgy Brownie Mix

• 2 Tbsp Instant Coffee Granules (12 g)
• ¼ cup Sugar (50 g)
• 2 Tbsp Boiling Water (30 g)
• ¼ cup Mascarpone (60 g)
• ½ cup Heavy Cream (120 g)
• 1 tsp Powdered Sugar (4 g)

• Cocoa Powder
• Chocolate Shavings

Instructions

1. Preheat oven to 325°F. Lightly grease an 8 x 8-inch baking pan or line with parchment paper. In a large bowl, whisk together eggs, melted butter (or oil) and water (or coffee). Add the brownie mix and stir until fully combined.

    

2. Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

3. Let the brownies cool completely in the pan before adding the topping.

1. In the bowl of a stand mixer, or using a handheld mixer, combine instant coffee, sugar and boiling water.

2. Whip on high speed until the mixture becomes thick and holds stiff peaks. Transfer the whipped coffee mixture to a separate bowl. 

3. In the now-empty mixing bowl, combine mascarpone, heavy cream and powdered sugar. Whip until light and fluffy with medium peaks.

4. Fold the whipped coffee mixture into the mascarpone cream until smooth and fully combined. Spread the whipped topping evenly over the cooled brownies using a spatula or the back of a spoon.

5. When ready to serve, lightly dust the top with cocoa powder and sprinkle with chocolate shavings. Slice and serve immediately.

1. For deeper flavor, use brewed coffee instead of water when preparing the brownie batter. It enhances the chocolate flavor while adding an extra layer of rich coffee notes.