Prep 15 mins
Cook 50 mins
These are, in a word, sublime. This is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway (which isn't cheap), go for the gold and buy high-quality chocolate too. I like using the Lindt dark chocolate in this. Thanks to the Cookworks Show on Food Network Canada, where I saw this recipe being prepared and immediately knew it was a winner. After baking one batch, I knew I had gone to Brownie Heaven!
- 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
- 6 ounces best-quality semisweet chocolate, finely chopped
- 6 tablespoons whipping cream
- 3 tablespoons unsalted butter
- Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
- First, prepare the brownies.
- In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--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 (I do this through a sieve, not with a sifter).
- With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
- Gently fold the flour and salt into the batter.
- Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
- Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
- Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
- Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
- Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
- Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
- Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.
These brownies are SOOOO GOOD! I've been looking for a great brownie recipe and this is it. I was skeptical when I took them out of the oven because they looked a little cakey to me and I like chewy brownies. I frosted them with the ganache and was pleasantly surprised when I cut them up at how moist and fudgey they were. They seem time consuming by the directions but are very easy to put together and the taste is fabulous! I took these to a party today and there was not one crumb left! (someone else brought brownies also and went home with almost a full plate) I would highly recommend these!
This is a truly great recipe - both the consistency and flavor of the brownies are great and the ganache adds a perfect finishing touch. While they were fabulous, in an 8x8 pan these come out VERY thick. I took them to a party and even one brownie was a little too much for some people (since they're so rich and dense). Next time I'll probably try baking them in a larger pan for less time. Otherwise, an amazaing recipe that I will definately be adding to my permanent collection!
My favorite for over a year now! I use Ghirardelli chocolate chips and they turn out so yummy! Maybe I'm blessed to live in WI - mascarpone cheese is no more expensive than cream cheese here. I've made the brownies with cream cheese, too, though, since I don't always have mascarpone on hand, and they disappeared equally fast. I see that some reviewers felt the brownies were not sweet enough. Granted, I prefer semi-sweet chocolate to milk chocolate, but even my husband, who has quite the sweet tooth, was smitten with these brownies. As for those who said the brownies were crumbly or dry - I think they may not have followed the recipe to a "T". Follow it exactly (bring ingredients to room temperature, sift dry ingredients, do not over-mix) and you'll fall in love with these brownies, too.