• Servings: 16
• Brownies
• 1 cup unsalted butter (plus more for preparing pan)
• 3 ounces semisweet chocolate, finely chopped
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1/2 cup mascarpone cheese, softened
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• Ganache
• 6 ounces semisweet chocolate, finely chopped
• 6 tablespoons heavy cream
• 3 Tablespoons unsalted butter

1. Preheat oven to 350°. Butter an 8-inch square glass baking pan and set aside.
2. Place the butter and chocolate in heat-proof bowl and set over a pot of simmering water. Stirring constantly, melt butter and chocolate. Set aside and let cool.
3. Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.
4. Pour batter into pan and spread evenly.
5. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in pan on cooling rack.
7. Ganache
8. Place chopped chocolate in a small bowl. Set aside.
9. In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.
10. Pour ganache over cooled brownies and spread evenly.
11. Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.
12. Yields 16 brownies.

This is an elegant spin on the classic brownie. Sinfully delicious!