CHOCOLATE MASCARPONE BROWNIES

 

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Ingredients

  • 1 cup unsalted butter
  • 3 ounces best-quality semisweet chocolate, finely chopped
  • 1cup white sugar
  • ½ cup cocoa powder
  • ½ cup mascarpone cheese, softened
  • 3 eggs, at room-temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • Ganache
  • 6 ounces best-quality semisweet chocolate, finely chopped
  • 6 tablespoons whipping cream
  • 3 tablespoons unsalted butter

Directions

  • Preheat oven to 325F; have ready a buttered 8-inch square glass cake pan.
  • 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 to 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.

Notes

I love the decadence of these brownies. Yummy, and sure to impress your biggest critics.

Categories: Dessert 
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