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Chocolate Mascarpone Brownies

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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!
- Ready In:
- 1hr 5mins
- Serves:
- Units:
46
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ingredients
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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
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Ganache
- 6 ounces best-quality semisweet chocolate, finely chopped
- 6 tablespoons whipping cream
- 3 tablespoons unsalted butter
directions
- 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.
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RECIPE MADE WITH LOVE BY
@Lennie
Contributor
@Lennie
Contributor
"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!"
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Better title for this recipe: Chocolate Flavored Butter. I was looking forward to making and eating these brownies, but was hugely disappointed. Like others have said it lacked taste and at 150 calories a bite, I was expecting decadence. If you cut this pan of brownies into 16 pieces, you'll get very small pieces and if I'm going to consume 78% of my saturated fat grams for the days, I would like to have more than 2 small bites of brownie. I do realize that most desserts are not low-cal or low-fat, but I ended up throwing away the brownies because I couldn't see eating that many calories for something that is not very flavorful.Reply
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