Spray 2, half sheet pans with cooking spray
and invert the frozen brownie tray onto one. Remove tray and parchment paper and
invert onto second pan.Cover and thaw at room temperature at
least 1 hour or refrigerate overnight.
Poke thawed brownie with a fork; brush
evenly with coffee and allow to stand 15
minutes or until absorbed.
Spread mascarpone topping over brownie
evenly, dust with cocoa powder.
Cover and freeze at least 1 hour; cut in 4x5
pattern and refrigerate or keep frozen until
service.
