Toffee Bar Brownie Torte

• 2 cups butter, cubed
• 16 ounces bittersweet chocolate, chopped
• 3 cups sugar
• 8 large eggs, room temperature, lightly beaten
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup instant espresso powder
• 4 teaspoons boiling water
• 3 cups heavy whipping cream
• 1 cup confectioners' sugar, divided
• 3 teaspoons vanilla extract, divided
• 2 cartons (8 ounces each) mascarpone cheese
• 1/8 teaspoon salt
• 1 package (8 ounces) toffee bits

1. Grease three 9-in. round baking pans and line with parchment; set aside. In a large saucepan, melt butter and chocolate over low heat, stirring often. Remove from the heat; cool.
2. In a large bowl, whisk the sugar, eggs, vanilla and chocolate mixture until smooth. Stir in flour and salt until blended. Pour into prepared pans.
3. Bake at 350u0b0 until a toothpick inserted in center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a small bowl, dissolve espresso powder in boiling water. In a large bowl, beat cream until soft peaks form. Add 1/3 cup confectioners' sugar, 1 teaspoon vanilla and 2 tablespoons espresso liquid; beat until stiff peaks form. Reserve 1 cup for filling; refrigerate remaining mixture for frosting.
5. In another large bowl, combine cheese, salt, and remaining confectioners' sugar, vanilla and espresso liquid; beat on medium speed until fluffy, about 2 minutes. Fold in reserved whipped cream mixture.
6. Place 1 brownie layer on a serving plate; spread with half the filling. Repeat layers. Top with third brownie layer; frost top and sides of torte with chilled whipped cream mixture. Sprinkle toffee bits over top and sides of torte. Store in the refrigerator.

butter, bittersweet chocolate, sugar, eggs, vanilla, flour, salt, espresso powder, boiling water, heavy whipping cream, sugar, vanilla, cartons, salt, toffee bits

Taken from www.tasteofhome.com/recipes/toffee-bar-brownie-torte/ (may not work)