Espresso Brownie Base
3 oz. bittersweet chocolate, roughly chopped
1 stick unsalted margarine, cut into tablespoon pats
1 tablespoon instant espresso powder
1/2 cup sugar
1/2 cup flour
1/2 teaspoon vanilla extract
8 oz. tofutti cream cheese
1/2 cup marsala wine
1/4 cup sugar
1 cup Pareve whipping cream
Dark chocolate shavings and cinnamon
Make the brownie:
Preheat the oven to 350ºF and line a 8 x 8 baking pan with a sheet of foil to make the brownies easy to lift out. Spray the foil with non stick cooking spray.
Melt the margarine and chocolate in a large bowl over a low flame, stirring constantly so you do not burn the chocolate.
Whisk in the espresso powder to the warm chocolate. Then whisk in the sugar, salt, vanilla, and eggs. Finally add the flour and mix until just incorporated (do not overmix).
Spread the batter into the baking pan and bake for about 17 to 22 minutes. Start checking the brownies early. A toothpick inserted into the center of the brownies should come out with moist crumbs.
After the brownies are done, set them aside to cool while you make the filling.
Make the filling:
In a large bowl, whisk together the tofutti sour cream, sugar, and marsala until smooth.
Meanwhile in the bowl of a stand mixer, beat the whipping cream until stiff peaks form.
Fold in about 1/3 of the cream into smooth tofutti mixture to lighten it. Then fold the rest of the whipped cream into the tofutti to make a pareve mascarpone. Chill the mixture until the brownies have cooled to room temp. Chill the mixture until the brownies have cooled to room temp.
It’s easiest to make each serving individually since the filling will ooze out if you cut the brownie. This recipe will make 8 2in x 4in servings.
Cut the brownies into 2 x 4 rectangles. Then cut each rectangle in half horizontally so you get two layers of the brownie (top and bottom).
Add a dollop of the filling to the bottom layer, add the top layer, then add more filling on top. Smooth off the top and sides then top with shaved chocolate and cinnamon.