Mascarpone Brownies With Frosting
photo by ChefLee
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 177.44 ml all-purpose flour
- 3.69 ml baking powder
- 1.23 ml salt
- 118.29 ml butter
- 170.09 g bittersweet chocolate
- 226.79 g mascarpone
- 88.74 ml butter, softened
- 394.39 ml sugar
- 4 eggs
- 9.85 ml vanilla
- 118.29 ml chopped pecans or 118.29 ml walnuts
-
Mascarpone Cheese Frosting
- 226.79 g mascarpone cheese, room temperature
- 29.58 ml butter
- 113.39 g bittersweet chocolate
- 14.79 ml milk
- 9.85 ml vanilla
- 236.59-473.18 ml powdered sugar
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Sassy in da South
Lexington