I picked up some mascarpone cheese on a whim and with no particular recipe in mind. I just really like mascarpone and it’s something I rarely have. For those who don’t know, mascarpone is often referred to as Italian cream cheese. It is smooth, creamy, and very subtly flavored. Most have probably had it in tiramisu. However, what’s so great about it is that it can be used in sweet or savory dishes. So I started to peruse the internet for a way to use this silky delight and came across a recipe for chocolate mascarpone brownies. The search ended there as I instantly began to imagine how rich and delicious this recipe could be. It took me about a week to finally gather the few ingredients I needed to whip this recipe together and for every single day of that week, I was craving mascarpone brownies (that I had never even tried). This recipe is not the healthiest (calling for 1 cup of butter). But it’s a nice indulgence. Thanks again to Chris for taking photos!
Chocolate Mascarpone Brownies
Adapted from RecipeZaar
1 cup unsalted butter
3 ounces semisweet chocolate, finely chopped
1 cup white 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
6 ounces semisweet chocolate, finely chopped
6 tablespoons whipping cream
3 tablespoons unsalted butter
Preheat oven to 325° F. Butter your pan. I used a 9 X 13 pan for this because it was all I had, but the original recipe calls for an 8-inch square glass cake pan.
To make the brownies:
Place the chopped chocolate in a mixing bowl. In a small saucepan, melt the butter and bring it to just below a boil. Pout the hot butter over the chocolate and stir until chocolate is completely melted.
Sift in the sugar and cocoa power.
In a separate bowl, use a wooden spoon to beat the mascarpone, eggs, and vanilla until smooth.
Gently fold the flour and salt into the batter.
Combine the chocolate-butter mixture and mascarpone-flour mixture.
Pour batter into pan and spread evenly.
Place into preheated oven and bake for 30-35 minutes, or until tester comes out clean. Because I used a 9 X 13 pan, this is how long they needed to bake. I’d imagine using the type of pan recommended in the original recipe would require a longer baking time because of the size difference.
Let the brownies cool in the pan for 10-15 minutes while you make the ganache.
To make the ganache:
Place the chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below the boiling point.
Pour this hot cream and butter mixture over the chocolate and stir until smooth.
Spread over the brownies.
Once the ganache is firm, you can cut the brownies.