Prep 30 mins
Cook 45 mins
A very decadent dessert that will have you coming back for more.
- 3⁄4 cup all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup butter
- 6 ounces bittersweet chocolate
- 8 ounces mascarpone
- 6 tablespoons butter, softened
- 1 2⁄3 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 1⁄2 cup chopped pecans or 1⁄2 cup walnuts
Mascarpone Cheese Frosting
- 8 ounces mascarpone cheese, room temperature
- 2 tablespoons butter
- 4 ounces bittersweet chocolate
- 1 tablespoon milk
- 2 teaspoons vanilla
- 1 -2 cup powdered sugar
- Preheat oven to 350ºF.
- Spray a 9 x 9-inch pan with non-stick cooking spray.
- Combine the flour, baking powder and salt in a small bowl.
- Melt 1/2 cup of butter with the chocolate.
- Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
- Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added.
- Add the vanilla and mix.
- Add the melted chocolate and mix just until combined.
- Finally, add the dry ingredients and nuts and mix slowly just until combined.
- Pour into the prepared pan and bake approximately 45 minutes or until a toothpick is inserted and comes out clean.
- The brownies will rise during the baking process, but after being removed from the oven will collapse to a normal height. Remove from oven and allow to cool.
- For the frosting, melt chocolate with butter and milk in saucepan.
- Allow to cool.
- Beat mascarpone until well combined.
- Beat in vanilla and melted chocolate mixture.
- Add in confectioners sugar, scraping down the bowl as you go.
- When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.
- Frost brownies with icing.
These are really good! When they came out of the oven, I expected them to be more dense with the mascarpone cheese in there but they were really light and airy. I used walnuts as my nuts and Guirardelli 60% cocoa bittersweet chocolate chips for my melting. The only problem I had was with the amount of powdered sugar to use in the icing. I understood 1-2 cup to mean one to two cups but I think that Sassy in da South meant 1/2 cup because 1 cup is way too sweet for the icing. This was my first homemade icing so I will know better next time. These brownies are so rich that it was o.k. without icing, I just left that in the bowl for on the side. I had lots of fun melting in a double boiler too. This is a great Saturday afternoon brownie project! Great to practice cooking skills on.
I had a couple of packages of mascarpone to use before they went bad, so I gave this recipe a try. So. Good. It's fairly easy to make, but be warned - it's extremely rich. I cut it into 24 pieces and it's still a bit strong. Delicious, though!