Well last weeks batch of mascarpone cheese really paid off. As soon as I had tasted it I thought it would work great with chocolate. So I got busy looking for some chocolate mascarpone recipes and here we are. I love this recipe because these brownies aren’t overly sweet and it’s an intense chocolate experience. We had some for dessert topped with salted caramel ice cream and wow! That’s some good stuff. it kinda made me wish I had sprinkled some flaky salt on the top before the frosting had set. But either way you won’t be disappointed! It’s been a crazy busy week around here but glad I had time for this delicious batch of chocolate heaven! Recipe below
Chocolate Mascarpone Brownies
- 1 cup unsalted butter
- 3 ounces best-quality semisweet chocolate, finely chopped
- 1 cup white sugar
- 1⁄2 cup cocoa powder
- 1⁄2 cup mascarpone cheese, softened
- 3 large eggs, at room-temperature
- 2 teaspoons pure vanilla extract
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon salt
Preheat oven to 325°F. Butter a 8” or 9” square baking pan (the original recipe used 8” but I only had 9” and it came out fine). Line with parchment and butter parchment, across the pan creating parchment handles for easy removal.
Place the chopped chocolate in a large mixing bowl. In a small saucepan, melt the butter and bring it to a simmer. Pour the hot butter over the chocolate and let stand for 30 seconds.
Stir until chocolate is completely melted. Sift in the sugar and cocoa powder. Add the mascarpone, eggs and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour batter into prepared pan and spread evenly, give the pan a shake to get it even.
Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean. Ovens may vary but mine was done in 45 minutes.
Place pan on a cooling rack and allow to cool for 10-15 minutes.
- 6 ounces best-quality semisweet chocolate, finely chopped
- 6 tablespoons whipping cream
- 3 tablespoons unsalted butter
Place chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and the butter to a simmer over medium heat. Pour the hot cream and butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Spread the ganache over the brownies immediately before ganache cools. Place brownies in refrigerator to allow the ganache to set. Once the ganache is set remove the brownies from the pan with the parchment handles, slice and eat! Brownies can be kept at room temp.
Adapted from Food.com