I made these for a coworker’s birthday the other day. She loves coffee! They are very rich and will definitely hit the spot if you are craving a chocolate fix. The marscapone gives the right bit of creaminess to these bite sized tasty little devils. The original recipe called for double the ingredients which made for a pricy dessert so I cut it in half and tried to decrease some of the saturated fat as well. The original is a TOH recipe.

Ingredients:
1/2 cup cake flour
1/16 cup instant coffee
1/16 cup espresso powder
1 cup of semi sweet chocolate chips (6oz)
1/4 cup canola oil
1/4 stick of butter (2 oz) softened
2 eggs
1/2 cup egg substitute
8 oz Marscapone cheese (softened)
1 tsp vanilla
1/2 tsp cocoa Dutch processed
1/2 cup raw sugar plus 1/8 cup

Directions:

Preheat oven to 350.

Foilline an 8 by 8 inch baking dish.

Set a side.

Mix flour with the coffee granules and expresso powder together in a small bowl and set aside.

In a medium microwave-safe bowl place the chocolate chips to melt.

Place in microwave and cook in 30 second intervals (Until melted).

Add butter, sugar, vanilla, and canola oil to melted chocolate.

Add egg substitute, and one egg, mix to incorporate.

Add dry mixture.

Whisk to mix ingredients together.

In a separate bowl mix marscapone, 1/8 cup of sugar and 1 egg until incorporated. Set aside.

Now take the brownie batter and place 3/4 cup to 1 cup on the bottom of the cooking sprayed 8 by 8 dish.

Top evenly with marscapone cheese batter; make sure to cover all the brownie batter.

Top with remaining brownie batter. Make sure to cover all the marscapone spread.

Bake for 45 to 55 minutes until tooth pick comes out clean.

Cool on wire rack and dust with coco powder.

Yields 16 brownies! Enjoy with you favorite cup of joe!