Prep Time: 25 mins | Cook Time: 50 mins | Servings: 16 brownies
Two things, decadent and heaven! These chocolate mascarpone brownies are always the best part of my days. These bars are so good, I am already obsessed!
INGREDIENTS
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BROWNIES:
3 large eggs, at room temperature
1 c. (2 sticks) unsalted butter
1 c. granulated white sugar
3 oz. semisweet chocolate, chopped
1/2 c. mascarpone cheese, at room temperature
1/2 c. unsweetened cocoa powder
2 tsp vanilla extract
1/4 tsp salt
1/2 c. all-purpose flour
GANACHE FROSTING:
3 tbsp unsalted butter, cut into pieces
6 oz. semisweet chocolate, chopped
6 tbsp whipping cream
How to make Chocolate Mascarpone Brownies
BROWNIES:
Step 1: Prepare the oven. Preheat it to 325 degrees F. Grease an 8-inch square pyrex pan.
Step 2: In a mixing bowl, place the chopped chocolate and set it aside.
Step 3: Place the butter in a small glass bowl and melt in the microwave or on the stove. Over the chocolate, pour the melted butter and leave it for about 30 seconds before stirring until the chocolate is entirely melted and the butter is well blended. Then, sift in the sugar and cocoa powder.
Step 4: Beat in the mascarpone with eggs and vanilla using a wooden spoon until smooth. Then, gently fold in the flour and salt.
Step 5: Into the prepared pan, pour the batter and evenly spread. Place in the preheated oven and bake for about 45 to 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Transfer the pan to a cooling rack when done baking and allow the brownies to cool for about 10 to 15 minutes.
GANACHE FROSTING:
Step 6: In a mixing bowl, place the chopped chocolate.
Step 7: Place the cream and butter in a small saucepan and bring to just below boiling point over medium heat. Over the chocolate, pour this and allow it to stand for about 30 seconds or until smooth.
Step 8: Over the still-warm brownies, pour the ganache and evenly spread to cover the brownies.
Step 9: Before slicing, make sure to allow the ganache to firm up. I recommend keeping the brownies in the fridge until quite firm.
NUTRITION FACTS:
Serving: 1brownie | Calories: 349kcal | Carbohydrates: 26g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 62mg | Potassium: 158mg | Fiber: 2g | Sugar: 19g | Vitamin A: 664IU | Calcium: 37mg | Iron: 2mg
Ingredients
- BROWNIES:
- 3 large eggs, at room temperature
- 1 c. (2 sticks) unsalted butter
- 1 c. granulated white sugar
- 3 oz. semisweet chocolate, chopped
- 1/2 c. mascarpone cheese, at room temperature
- 1/2 c. unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 c. all-purpose flour
- GANACHE FROSTING:
- 3 tbsp unsalted butter, cut into pieces
- 6 oz. semisweet chocolate, chopped
- 6 tbsp whipping cream
Instructions
BROWNIES:
Step 1: Prepare the oven. Preheat it to 325 degrees F. Grease an 8-inch square pyrex pan.
Step 2: In a mixing bowl, place the chopped chocolate and set it aside.
Step 3: Place the butter in a small glass bowl and melt in the microwave or on the stove. Over the chocolate, pour the melted butter and leave it for about 30 seconds before stirring until the chocolate is entirely melted and the butter is well blended. Then, sift in the sugar and cocoa powder.
Step 4: Beat in the mascarpone with eggs and vanilla using a wooden spoon until smooth. Then, gently fold in the flour and salt.
Step 5: Into the prepared pan, pour the batter and evenly spread. Place in the preheated oven and bake for about 45 to 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Transfer the pan to a cooling rack when done baking and allow the brownies to cool for about 10 to 15 minutes.
GANACHE FROSTING:
Step 6: In a mixing bowl, place the chopped chocolate.
Step 7: Place the cream and butter in a small saucepan and bring to just below boiling point over medium heat. Over the chocolate, pour this and allow it to stand for about 30 seconds or until smooth.
Step 8: Over the still-warm brownies, pour the ganache and evenly spread to cover the brownies.
Step 9: Before slicing, make sure to allow the ganache to firm up. I recommend keeping the brownies in the fridge until quite firm.
