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.