|Semisweet chocolate square||12 Ounce (12 Squares, 1 Ounce Each)|
|Butter||1 Cup (16 tbs), softened|
|Sugar||1 1⁄3 Cup (21.33 tbs), divided|
|Sugar||1⁄4 Cup (4 tbs), divided|
|Cake flour||1 Cup (16 tbs)|
|Instant coffee granules/Espresso powder||1⁄4 Cup (4 tbs)|
|Mascarpone cheese||16 Ounce (2 Cartons, 8 Ounce Each)|
|Vanilla extract||2 Teaspoon|
|Baking cocoa||1 Teaspoon|
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 six eggs, one at a time, beating well after each addition.
Combine the flour and instant coffee granules; add to the chocolate mixture.
Beat on low speed just until combined; set aside.
For filling, in a small mixing bowl, beat the cheese, vanilla, and remaining sugar and eggs until smooth.
Pour 4 cups of chocolate batter into a greased 13-in.x 9-in.x 2-in.baking pan.
Spread with the filling.
Top with the remaining batter, spreading evenly to completely cover filling.
Bake at 350° for 45-50 minutes or until center is almost set and brownies begin to pull away from sides of pan.
Cool on a wire rack.
Dust with cocoa.
Cut into squares.
Store in the refrigerator.