12 ounces semisweet chocolate, chopped
1 cup butter, softened
1-1/3 cups plus 1/4 cup sugar, divided
1 cup cake flour
1/4 cup instant coffee granules or espresso powder
2 cartons (8 ounces each) Mascarpone cheese
2 teaspoons vanilla extract
1 teaspoon baking cocoa
In a large microwave-safe 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 flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside.
For filling, in a small bowl, beat the cheese, vanilla, remaining sugar and eggs until smooth.
Pour 4 cups of chocolate batter into a greased 13-in. x 9-in. baking pan. Spread with filling. Top with 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.
Yield: 3 dozen.