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Export 11 ingredients for grocery delivery
Step 1
Heat the oven to 350°F. Line the bottom and two opposites sides of an 8x8-inch square baking pan, preferably metal, with parchment paper so that it extends over the edges by a few inches. Lightly coat the pan and parchment with cooking spray or butter.
Step 2
Place 8 ounces finely chopped bittersweet chocolate and 1 stick cut-up unsalted butter in a medium saucepan. Cook over low heat, stirring frequently, until melted and smooth, 2 to 3 minutes. Remove the saucepan from the heat.
Step 3
Whisk in 2/3 cup granulated sugar and 1/2 cup packed dark brown sugar until combined. The mixture will be grainy. Whisk in 3 large eggs one at a time. Whisk in 2 teaspoons instant espresso powder, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt until smooth.
Step 4
Stir in 1/2 cup all-purpose flour and 1/4 teaspoon baking powder until combined and no streaks of flour remain. Transfer to the baking pan and spread into an even layer.
Step 5
Bake until a tester inserted into the center comes out with just a few crumbs, 25 to 30 minutes. The edges should look firm and well-baked, and the center should be moist but not gooey. Let the brownies cool completely in the pan, about 3 hours.
Step 6
Beat 8 ounces room temperature mascarpone cheese and 1 cup cold heavy cream with a hand mixer in a medium bowl on medium speed until soft peaks form. Beat in 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1 teaspoon instant espresso powder until slightly stiffer peaks form.
Step 7
Spread over the brownies in an even layer. Grasping the excess parchment, lift the brownie slab out of the pan and place on a cutting board. Place 1 tablespoon unsweetened cocoa powder in a fine mesh-strainer and dust over the top in an even layer. Cut into 12 to 16 pieces, wiping the knife clean between each cut for the neatest-looking slices.
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