Name: Chocolate Mascarpone Brownies
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Dessert, Desserts
Ingredients: For the brownies:; 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; For the ganache:; 6 ounces semi-sweet chocolate; finely chopped; 6 tablespoons whipping cream; 3 tablespoons unsalted butter; *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!

Posted on

20 February 2013

by

Gina, Pastry School Diaries

Ingredients

For the brownies:

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

For the ganache:

6 ounces semi-sweet chocolate, finely chopped

6 tablespoons whipping cream

3 tablespoons unsalted butter

*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!

Preparation

1

Preheat oven to 325 degrees Fahrenheit. Butter a 8 x 8 inch pan (I use a sandwich baggie as a
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glove to make this step easy) and set aside.
3

To prepare the brownies, place the chopped chocolate in a mixing bowl and set aside. Melt the
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butter in a small saucepan and bring it to just below a boil. Pour the hot butter over the chocolate
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and let stand for 30 seconds. Stir until chocolate is completely melted.
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Sift in the sugar and cocoa powder to the butter and chocolate mixture. Beat in by hand the
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mascarpone, eggs, and vanilla, mixing until smooth.
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Sift the flour and salt into the batter. Pour batter into prepared pan and spread evenly (this
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step ensures the brownies will bake evenly). Place into preheated oven and bake for 45 to 50
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minutes, or until a toothpick inserted into the middle of the brownies comes out clean. Place pan
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on a cooling rack and let brownies cool for 10 to 15 minutes while preparing the ganache.
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To prepare the ganache place chopped chocolate in a mixing bowl and set aside. In a small
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saucepan bring the cream and the butter to just below the boiling point, over medium heat.
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Pour the hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until
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smooth. Using an offset spatula, evenly spread the warm ganache over the brownies.
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Place brownies in the fridge to firm up the ganache, about 1 hour.
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Recipe courtesy from Bake Space
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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

Gina :)