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   Sour Cream Brownies
with Mascarpone Topping

Brownies:
1-1/2 Tbsp. freeze-dried coffee
2 Tbsp. boiling water
1 package (21 to 24 oz.) brownie mix
3/4 cup sour cream
1/4 cup butter, melted
2 eggs

Topping:
1 container (8 oz.) Wisconsin Mascarpone cheese, softened to room temperature
1/2 cup whipping cream, whipped
2 Tbsp. powdered sugar
1/2 tsp. vanilla
Cocoa, bittersweet chocolate shavings, or coarse sugar for garnish (optional)

 

For brownies, butter the bottom only of 9 x 9-in. baking pan. Dissolve freeze-dried coffee in boiling water in large bowl; add brownie mix, sour cream, melted butter, and eggs; mix well. Spread batter into prepared pan. Bake at 350°F for 25 to 30 minutes or until brownies begin to pull away from sides of pan and center is just set (do not over bake). Transfer pan to a wire cooling rack; cool completely. For topping, stir Wisconsin Mascarpone cheese until soft; add whipping cream, sugar, and vanilla. Continue stirring until the mixture is smooth.

Cut brownies into 3-in. squares and pipe or spoon Mascarpone cheese mixture on tops. Cover lightly and refrigerate until serving time. Garnish with optional cocoa, bittersweet chocolate shavings, or coarse sugar. Makes 9 servings.

 

 


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