MOCHA MASCARPONE BROWNIES

2 ounces unsweetened chocolate
1/2 cup butter or margarine
3/4 cup water
2 cups flour
11/2 cups firmly packed brown sugar
1 teaspoon soda
2 teaspoons espresso powder
1/2 teaspoon salt
3 eggs, divided use
1/2 cup sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract
1 (8-ounce) container Mascarpone cheese
2 tablespoons sugar
1 (3.5-ounce) bar dark bittersweet chocolate, coarsely chopped

In small saucepan, melt chocolate and butter in water over low heat; cool.

In large mixer bowl, combine next 5 ingredients. Add 2 eggs, sour cream, vanilla and almond extract. On low speed, blend in chocolate mixture until smooth, about 1 minute.

In small bowl, beat 1 egg, Mascarpone cheese and sugar until smooth.

Spread chocolate batter in bottom of greased and floured 10 x 15-inch jelly roll pan. Drop cheese mixture by tablespoons over chocolate batter. Using a knife, gently swirl each several times to create a marble effect.

Bake in preheated 375 degree F oven until wooden pick inserted in center comes out clean (about 25 minutes). Cool on wire rack. Cut into bars.

In small microwavable bowl, microwave chocolate bar (medium) for 2 minutes, stirring once. Drizzle bars with chocolate.

Serve at room temperature. Store covered in refrigerator.

Makes 48 brownies
From: Byerly's Bag