CHOCOLATE MASCARPONE BROWNIES
The
chocolate and mascarpone brownies are really delicious, rich and decadent. A
must for chocolate lovers!
INGREDIENTS
BROWNIES:
- 2 teaspoons vanilla extract
- 1 cup granulated white sugar
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter
- 3 ounces semisweet chocolate, chopped
- 3 large eggs, at room temperature
- 1/2 cup mascarpone cheese, at room temperature
- GANACHE FROSTING:
- 3 tablespoons unsalted butter, cut into pieces
- 6 tablespoons whipping cream
- 6 ounces semisweet chocolate, chopped
INSTRUCTIONS
PREPARE THE
BROWNIES:
First, Preheat
oven to 325°F. Butter an 8-inch square pyrex pan.
Then, Place
the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt
the butter in a microwave, just until melted- don't let it cook and bubble (if
no microwave, melt quickly on the stove instead). Pour the butter over the
chocolate and let stand for 30 seconds. Stir until the chocolate is completely
melted and the butter is well incorporated. Sift in the sugar and cocoa powder.
With a
wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth.
Gently fold in the flour and salt.
Pour the
batter into the prepared pan and spread evenly. Bake 45 to 50 minutes, or until
a toothpick inserted into the center comes out clean. Place the pan on a
cooling rack and let the brownies cool 10 to 15 minutes while you make the
ganache.
PREPARE THE
GANACHE FROSTING:
First, Place
the chopped chocolate in a mixing bowl. In a small saucepan, bring the cream
and butter to just below boiling point, over medium heat. Pour this hot mixture
over the chocolate and let stand for 30 seconds, then stir until smooth. Pour
the ganache over the brownies while still warm, and spread to cover evenly.
Then, Let
the ganache firm-up before cutting. It's best to refrigerate them until quite
firm. Once the ganache is firm and the brownies have been cut, they do not need
to be kept in the refrigerator.
Happy
Cooking Time.
