Brownie Recipes and Pan Size
Be sure to use the right size pan. If the size is
off, the depth of the batter will change and the brownies will require a
different baking time.
Be sure to grease and flour the pan or the brownies are apt to stick to the pan.
Lining the pan with foil first makes it easy to get the brownies out of the pan.
Smooth the foil out the best you can. Make sure to grease the foil also. If you
make the foil long enough you can use it for handles to help remove the brownies
from the pan.
Deep, Dark Chocolate Brownies
1/4 C. espresso powder or instant-coffee powder
2 (8-oz.) containers mascarpone cheese
1/4 C. granulated sugar
2 t. vanilla
1 t. cocoa powder
Make brownies according to recipe, adding espresso powder to cake flour before
incorporating in batter. Pour into pan.
In a medium bowl, whisk together cheese, sugar, eggs and vanilla. Pour over
brownie batter in pan. Bake at 350° F. for 35 to 40 minutes, until middle is
almost set and top begins to crack.
Cool in pan. Remove from pan, peel off paper and dust lightly with cocoa powder.
Cut into 40 small bars.