Posted on
20 February 2013
by
Gina, Pastry School Diaries
Chocolate Mascarpone Brownies
Ingredients
<strong> For the brownies:</strong>
1 cup (8 ounces) unsalted butter
3 ounces semi-sweet chocolate, finely chopped
1 cup white sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs, room temperature *see note below
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
<strong>For the ganache:</strong>
6 ounces semi-sweet chocolate, finely chopped
6 tablespoons whipping cream
3 tablespoons unsalted butter
<em>*Note: if you're like me and ALWAYS forget to leave the eggs out at room temperature when a
recipe calls for it, don't sweat it. Simply place your eggs in a bowl of warm water (not boiling but
warmer than room temperature) for a few minutes. Drain the water, give your eggs a quick pat
dry with a paper towel and you're good to go!</em>
Preparation
-
Preheat oven to 325 degrees Fahrenheit. Butter a 8 x 8 inch pan (I use a sandwich baggie as a
-
glove to make this step easy) and set aside.
-
To prepare the brownies, place the chopped chocolate in a mixing bowl and set aside. Melt the
-
butter in a small saucepan and bring it to just below a boil. Pour the hot butter over the chocolate
-
and let stand for 30 seconds. Stir until chocolate is completely melted.
-
Sift in the sugar and cocoa powder to the butter and chocolate mixture. Beat in by hand the
-
mascarpone, eggs, and vanilla, mixing until smooth.
-
Sift the flour and salt into the batter. Pour batter into prepared pan and spread evenly (this
-
step ensures the brownies will bake evenly). Place into preheated oven and bake for 45 to 50
-
minutes, or until a toothpick inserted into the middle of the brownies comes out clean. Place pan
-
on a cooling rack and let brownies cool for 10 to 15 minutes while preparing the ganache.
-
To prepare the ganache place chopped chocolate in a mixing bowl and set aside. In a small
-
saucepan bring the cream and the butter to just below the boiling point, over medium heat.
-
Pour the hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until
-
smooth. Using an offset spatula, evenly spread the warm ganache over the brownies.
-
Place brownies in the fridge to firm up the ganache, about 1 hour.
-
Recipe courtesy from Bake Space
-
www.pastryschooldiaries.blogspot.com
Cooks Note
My blog, Pastry School Diaries was developed out of the desire to learn how to bake like a pro as it was always my dream to attend Pastry School…but who knows, maybe someday! Each week I test new recipes, some more challenging than others and some more outrageous than the next! I always include step-by-step photos with explanation so it’s as if you are right there in the kitchen with me. Baking truly is my ‘happy’ place.
www.pastryschooldiaries.blogspot.com [6]
Gina :)