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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
1 cup unsalted butter (plus more for preparing pan)
3 oz 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 tsp vanilla extract
1/2 cup flour
1/4 tsp salt
Preheat oven to 325. Butter an 8-inch square glass baking pan and set aside.
Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30 second intervals, stirring between each heating. Continue until both are completely melted.
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.
Pour batter into pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan on cooling rack.
Ganache
6 oz semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 Tablespoons unsalted butter
Place chopped chocolate in a small bowl. Set aside.
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.
Pour ganache over cooled brownies and spread evenly.
Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.
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CHOCOLATE MASCARPONE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
1 cup unsalted butter (plus more for preparing pan)
3 oz 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 tsp vanilla extract
1/2 cup flour
1/4 tsp salt
Preheat oven to 325. Butter an 8-inch square glass baking pan and set aside.
Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30 second intervals, stirring between each heating. Continue until both are completely melted.
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.
Pour batter into pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan on cooling rack.
Ganache
6 oz semisweet chocolate, finely chopped
6 tablespoons heavy cream
3 Tablespoons unsalted butter
Place chopped chocolate in a small bowl. Set aside.
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.
Pour ganache over cooled brownies and spread evenly.
Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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