Saturday, June 2, 2012

Marscapone Brownies


Calling all Brownie Lovers!!!

These are absolutely divine........ to die for!!

These are, in a word, sublime. This is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway don't skimp on the chocolate. Buy high-quality chocolate. I like using the Lindt or  Ghirardelli.  dark chocolate in this. 

BROWNIES

  • 1 cup unsalted butter (plus more for preparing pan)
  • 3 ounces semisweet chocolate, finely chopped
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1/2 cup mascarpone cheese, softened
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
Preheat oven to 325°. Butter an 8-inch square glass baking pan and set aside.
Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30 second intervals, stirring between each heating. Continue until both are completely melted.
Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.
Pour batter into pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan on cooling rack.

GANACHE

  • 6 ounces semisweet chocolate, finely chopped
  • 6 tablespoons heavy cream
  • 3 Tablespoons unsalted butter
Place chopped chocolate in a small bowl. Set aside.
In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.
Pour ganache over cooled brownies and spread evenly.
Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.
Yields 16 brownies.

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