An easy-to-make, delectable dessert, and a very decadent breakfast with coffee. Imagine all of the delicious flavors of the treasured Italian dessert, Tiramisu, in a blondie.
Preheat the oven to 350 degrees F and line an 8 X 8-inch baking pan with parchment paper.
In a large mixing bowl, combine the mascarpone, butter, brown sugar, espresso, Kahlúa, vanilla and salt. Mix until smooth.
Separate two of the eggs, adding the two yolks to the batter, and the two whites to another large, clean mixing bowl. Then add a third egg white to the bowl with the whites, and save the yolk for another use. Set the bowl with the whites aside.
Mix the yolks with he batter until smooth and then gradually fold in the flour and chocolate. Set aside.
Use an electric mixer or a hand whisk to whip the egg whites until soft peaks form. Immediately fold this into the batter until it’s blended in, and pour it into the prepared pan.
Add the cocoa to a small sifter, and tapping it gently moving it around above the pan, sprinkle it evenly to lightly coat the top.
Place the pan in the preheated 350 degree F oven until the batter on the surface looks dry and it no longer jiggles, about 30 minutes.
Remove the pan from the oven and let it cool to room temperature. Lift the blondies out of the pan with the parchment paper and then slice them into 16 even squares.