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    Creamy Cappuccino Brownies


    Source of Recipe


    Betty Crocker

    List of Ingredients




    1 package brownie mix with syrup pouch
    1/4 cup water
    1/2 cup oil
    2 eggs
    1 tablespoon instant coffee granules
    1 tablespoon warm water
    8 ounces mascarpone cheese
    2 tablespoons sugar
    1 egg

    Recipe



    Heat oven to 375ºF. Grease bottom only of 13x9 inch baking pan. Mix brownie mix (dry), pouch of chocolate syrup, 1/4 cup water, the oil and 2 eggs with spoon about 50 strokes or until well blended. Pour half of the batter into pan. dissolve coffee in 1 tbl. warm water in small bowl. Stir in cheese, granulated sugar and 1 egg until smooth.

    Pour cheese mixture onto brownie batter. Pour remaining brownie batter over cheese mixture. Swirl cheese mixture through brownie batter with knife. Bake 30-35 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean; cool. Cut n 2 inch squares. To freeze, place brownies in freezer container and label. Freeze no longer than 3 months. Let stand at room temp. to thaw. To refrigerate, cover tightly and refrigerate no longer than 48 hours.

 

 

 

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