Servings: 9 pieces
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowl
- Whisk
- Spatula
- 9x9-inch baking pan
- Wire cooling rack
Ingredients
- 1 box (18.25 oz) brownie mix
- 2 eggs eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1/2 cup brewed espresso, cooled
- 1/4 cup coffee liqueur (e.g., Kahlua)
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup caramel sauce
- to dust cocoa powder for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan, dusting with flour.
- In a large bowl, whisk together the brownie mix, eggs, vegetable oil, and water until smooth.
- Pour half of the brownie batter into the prepared pan and spread evenly.
- In a small bowl, stir together the cooled espresso and coffee liqueur, then pour half over the brownie layer.
- Blend the mascarpone cheese and powdered sugar until smooth and spread over the espresso layer.
- Drizzle caramel sauce over the mascarpone layer.
- Pour the remaining brownie batter on top and drizzle the remaining espresso mixture, swirling to create a marbled effect.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Let the brownies cool completely on a wire rack before dusting with cocoa powder and slicing.
Notes
For a dairy-free option, substitute mascarpone with a plant-based cream cheese. You can also omit the coffee liqueur or replace it with vanilla extract. Store brownies in an airtight container; they’ll stay fresh at room temperature for up to 3 days or a week in the fridge. Freezing is an option—wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months. Enjoy them warmed up for a gooey treat!
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 20g | Vitamin A: 200IU | Calcium: 50mg | Iron: 1mg
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