Monday, February 13, 2012

Mascarpone Brownies

Valentines Day came early to our house, in the form of Mascarpone Brownies.  They are the most in-demand dessert in my repertoire and I have a feeling that you'll enjoy them too. If these brownies were an item of clothing they would a cashmere shawl; they envelope you with a warm and decadent feeling.  Really, they should come with a warning sign... you can't eat just one.

Mascarpone Brownies 
{adapted from theKitchn}


1 cup unsalted butter

  • 3 ounces best-quality semisweet chocolate, finely chopped

  • 1 cup white sugar

  • 1/2 cup cocoa powder (sifted)
1/2 cup mascarpone cheese

  • 3 large eggs, at room-temperature

  • 2 teaspoons pure vanilla extract

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 6 ounces best-quality semisweet chocolate, finely chopped

  • 6 tablespoons whipping cream
3 tablespoons unsalted butter

  • Preheat oven to 325F and grease or parchment paper a 8x8 pan. Set aside.
  • In glass mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined (a few additional seconds in the microwave may be needed). 
  • Add sugar to chocolate/butter mixture until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. It will still look a bit grainy.
  • Add marscapone, vanilla, eggs and mixing until smooth.
  • Sift flour, salt and cocoa into mixture and stir just until combined, making sure to scrape all sides of the bowl. 
  • Pour batter into prepared pan; bake for 40-50 minutes or until tester comes out clean.
  • While brownies are cooling, make your ganache to pour over the top (you can do this while the brownies are still warm). 
  • Heat butter and cream on medium power (taking care not to boil) in the microwave and add chocolate. Stir until all lumps disappear. 
  • Immediately pour over brownies. 
  • Let cool completely, I like to put mine in the fridge until set. 

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