Valentines Day came early to our house, in the form of Mascarpone Brownies. They are the most in-demand dessert in my repertoire and I have a feeling that you'll enjoy them too. If these brownies were an item of clothing they would a cashmere shawl; they envelope you with a warm and decadent feeling. Really, they should come with a warning sign... you can't eat just one.
Mascarpone Brownies
{adapted from theKitchn}
Ingredients:
Brownies
- 1 cup unsalted butter
- 3 ounces best-quality semisweet chocolate, finely chopped
- 1 cup white sugar
- 1/2 cup cocoa powder (sifted)
- 1/2 cup mascarpone cheese
- 3 large eggs, at room-temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
Ganache
- 6 ounces best-quality semisweet chocolate, finely chopped
- 6 tablespoons whipping cream
- 3 tablespoons unsalted butter
Directions
- Preheat oven to 325F and grease or parchment paper a 8x8 pan. Set aside.
- In glass mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined (a few additional seconds in the microwave may be needed).
- Add sugar to chocolate/butter mixture until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. It will still look a bit grainy.
- Add marscapone, vanilla, eggs and mixing until smooth.
- Sift flour, salt and cocoa into mixture and stir just until combined, making sure to scrape all sides of the bowl.
- Pour batter into prepared pan; bake for 40-50 minutes or until tester comes out clean.
- While brownies are cooling, make your ganache to pour over the top (you can do this while the brownies are still warm).
- Heat butter and cream on medium power (taking care not to boil) in the microwave and add chocolate. Stir until all lumps disappear.
- Immediately pour over brownies.
- Let cool completely, I like to put mine in the fridge until set.
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