Mascarpone Brownies

I've heard many, many raves about this recipe. Mascarpone in brownies?!? Unheard of (or at least for me)! As you know I'm not much of a brownie fan, but when I do happen to eat brownies I like 'em chewy rather than cake-y. These brownies were super moist and light.

The chocolate flavor was definitely present but not overwhelmingly so. Though these weren't chewy and thick they were unique because they were so moist, almost as if it had been soaked in some kind of syrup like a tres leches cake. If you are a brownie lover, this recipe is a must try. It's unique and probably like any other brownie you've ever tried.

Chocolate Mascarpone Brownies

Printable Recipe

For the brownies:

1 cup unsalted butter

3 oz. semisweet chocolate

1 cup white sugar

1/2 cup cocoa powder

1/2 cup mascarpone cheese, softened

3 large eggs, room temperature

2 tsp. vanilla extract

1/2 cup flour

1/4 tsp. salt

For the ganache:

6 oz. semisweet chocolate, finely chopped

6 tbsn. whipping cream

3 tbsn. unsalted butter

Preheat oven to 325 F. Butter a 8-inch square cake pan and set aside. In a small saucepan, melt the butter and bring it to just below a boil. In a mixing bowl, add the chopped chocolate, then pour the melted butter on top and let stand for 30 seconds, stir until the chocolate is completely melted. Sift in the sugar and cocoa powder, then with a wooden spoon beat in the mascarpone, eggs and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour into the prepared pan and spread evenly. Bake for 45 - 50 minutes or until an inserted toothpick comes out clean. Place on cooling rack and let cool completely. For the ganache, place the chopped chocolate in a bowl. In a small saucepan bring the cream and butter to just below boiling over medium heat. Pour the mixture over the chocolate and let stand for 30 seconds then stir until smooth. Pour over the brownies and spread evenly but do not cut into the brownies until the ganache has firmed up. Enjoy!