Mascarpone Brownies

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1 C. Unsalted butter
3 Oz. Semi-sweet chocolate, finely chopped
1 C. White sugar
½ C. Cocoa powder
½ C. Miceli's mascarpone cheese
3 Large eggs, room temperature
2 tsp. Vanilla extract
½ C. All-purpose flour
½ tsp. salt
6 Oz. Semi-sweet chocolate, finely chopped
6 Tbsp. Whipping cream
3 Tbsp. Unsalted butter

Preheat oven to 325 degrees and grease or parchment paper an 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 mix until smooth. Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture.) Pour batter into prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes until tester comes out clean. Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish, merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool. While brownies are cooling, make your ganache to pour over the top (which you will want to do while your brownies are still warm). To do so, simply 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 (we find placing them in the fridge helps until the ganache is completely set). Once chilled, a knife will cut through them cleanly; make sure to clean your blade for each cut for a more polished look.