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Ingredients
  • subheading: Espresso Brownies:
  • 1 cup salted butter 227 g
  • 14 ounces 70% bittersweet chocolate coarsely chopped
  • ½ cup unsweetened dutch cocoa powder 60 g
  • 1 cup all-purpose flour 120 g
  • 5 large eggs
  • 1 cup packed dark brown sugar 140 g
  • 1 cup granulated sugar 200 g
  • 1 teaspoon salt ½ teaspoon if iodized
  • 1 tablespoon vanilla extract
  • 1 tablespoon DeLallo instant espresso powder 30 ml
  • subheading: Espresso Cream:
  • 8 oz mascarpone
  • 1 cup heavy cream 240 ml
  • ¼ cup granulated sugar 50 g
  • ¼ teaspoon salt
  • 1 tablespoon vanilla bean
  • 1 tablespoon DeLallo instant espresso powder 30 ml
  • subheading: Dusting:
  • 3 tablespoons unsweetened cocoa powder
Steps
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