Chocolate Mascarpone Brownies Recipes

CHOCOLATE MASCARPONE BROWNIES

Steps:

• Preheat oven to 325°F. Butter an 8-inch square pyrex pan.
• 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.
• 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.
• 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.

CHOCOLATE MASCARPONE BROWNIES

Steps:

• Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
• First, prepare the brownies.
• In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--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 (I do this through a sieve, not with a sifter).
• With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
• Gently fold the flour and salt into the batter.
• Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
• Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
• Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
• Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
• Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
• Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
• Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.

CHOCOLATE MASCARPONE ESPRESSO VODKA BROWNIES

Steps:

• 1. Preheat oven to 325°F. Butter an 8-inch square pyrex pan. Place chopped chocolate in a mixing bowl; set aside.
• 2. In a small glass bowl, melt butter in microwave (take it out before it starts bubbling.) Pour butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted. Sift in sugar and cocoa powder.
• 3. With a wooden spoon, beat in mascarpone, eggs and vanilla, Espresso vodka and mixing until smooth. Gently fold in flour and salt. Pour batter into prepared pan and spread evenly. Place into preheated oven and bake 45 to 50 minutes, or until a tester comes out clean.
• 4. Place pan on cooling rack and let brownies cool 10 to 15 minutes while you make the ganache.
• 5. Place 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 with the espresso vodka and let stand for 30 seconds, then stir until smooth. Pour ganache over brownies while still warm, and spread to cover evenly.
• 6. Let 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.

CHOCOLATE MASCARPONE BROWNIES

Steps:

• 1. Preheat oven to 325 degrees. Prep 8-inch glass cake pan.
• 2. In a small saucepan, melt the butter, bring it to just below a boil, pour the hot butter over the chocolate and let stand for about 30 seconds,then stir till the chocolate is completely melted.
• 3. Sift in the sugar and the cocoa powder.
• 4. With a wooden spoon, beat in the mascarpone, eggs and vanilla, mix till smooth.
• 5. Gently fold the flour and salt into the batter.
• 6. Pour the batter into the prepared pan and spread evenly.
• 7. Bake for 45 to 50 minutes, do a toothpick test and if it comes out clean then it's done.
• 8. Remove the pan from the oven onto a wire rack to cool.
• 9. Place chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below a boil over medium heat.
• 10. Pour the hot cream-butter mixture over the chocolate, let stand for 30 seconds, then stir till smooth.
• 11. Ganache is now ready to spread over the brownies.
• 12. Do not cut the brownies till the ganache is set. It's probably best to refrigerate the brownies first.

MASCARPONE BROWNIES

Steps:

• Preheat oven to 325°F and grease an 8x8 baking pan.
• In a double boiler melt butter and chocolate, stirring frequently.
• When chocolate and butter are completely melted and combined, add sugar and stir until mixture is shiny. It will still look a bit grainy.
• Remove from heat and add marscapone, vanilla, and eggs, mixing until smooth.
• Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters).
• Pour batter into prepared pan and smooth top to ensure even baking.
• Bake for 40-50 minutes until tester comes out clean.
• Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish! Merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.
• About 5 minutes before your brownies are done, start making your ganache to pour over the top (which you will want to do while your brownies are still warm). In a double boiler heat butter, cream, and chocolate until melted, stirring frequently.
• Once brownies have been tamped flat and your ganache is smooth, immediately pour ganache over brownies. Let cool completely in refrigerator.
• Once chilled, turn the brownies out of the pan onto a cutting board, and slice into desired number or pieces (4 cuts in each direction will yield 25 pieces approximately 1.5"x1.5" in size). Dusting the knife with cocoa powder may help keep it clean if this becomes problematic.