CHOCOLATE MASCARPONE BROWNIES
Totally decadent brownie recipe!
Provided by RecipeGirl.com
Categories Dessert
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 brownie, Calories 349 kcal, Carbohydrate 26 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 91 mg, Sodium 62 mg, Fiber 2 g, Sugar 19 g
MASCARPONE BROWNIES WITH FROSTING
Make and share this Mascarpone Brownies With Frosting recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF.
- Spray a 9 x 9-inch pan with non-stick cooking spray.
- Combine the flour, baking powder and salt in a small bowl.
- Melt 1/2 cup of butter with the chocolate.
- Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
- Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added.
- Add the vanilla and mix.
- Add the melted chocolate and mix just until combined.
- Finally, add the dry ingredients and nuts and mix slowly just until combined.
- Pour into the prepared pan and bake approximately 45 minutes or until a toothpick is inserted and comes out clean.
- The brownies will rise during the baking process, but after being removed from the oven will collapse to a normal height. Remove from oven and allow to cool.
- For the frosting, melt chocolate with butter and milk in saucepan.
- Allow to cool.
- Beat mascarpone until well combined.
- Beat in vanilla and melted chocolate mixture.
- Add in confectioners sugar, scraping down the bowl as you go.
- When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.
- Frost brownies with icing.
CHOCOLATE MASCARPONE BROWNIES
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 (which isn't cheap), go for the gold and buy high-quality chocolate too. I like using the Lindt dark chocolate in this. Thanks to the Cookworks Show on Food Network Canada, where I saw this recipe being prepared and immediately knew it was a winner. After baking one batch, I knew I had gone to Brownie Heaven!
Provided by Lennie
Categories Bar Cookie
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 305.6, Fat 25.6, SaturatedFat 15.7, Cholesterol 78.8, Sodium 58.4, Carbohydrate 22.2, Fiber 3.7, Sugar 12.8, Protein 4.5
MASCARPONE BROWNIES
This brownie recipe redefined what the word "brownie" meant for me. The mascarpone keeps the brownie intensely moist without the need to present undercooked goo as a finished product. This allows the chocolate flavors to develop fully as they cook, and boy is there some intense chocolate flavor in this, especially if you use higher-quality chocolate ingredients.
Provided by Patrick B.
Categories Dessert
Time 1h20m
Yield 25 Brownies, 13 serving(s)
Number Of Ingredients 14
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.
MASCARPONE-CHEESECAKE BROWNIES FOUR WAYS
This recipe I got from Five Star Classics (the essential guide to cooking with gourmet cheese vol 1) it was a free little book from Albertsons. I really loved the recipes in it so thought I would post and share them here! This is a very versatile recipe that has 4 different ways you can make the brownies. Hope you enjoy!
Provided by Proud Veterans wife
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- (CLASSIC CHEESECAKE BROWNIES)---Preheat oven to 350'F Grease 9" square baking pan, then line with 14"X8" sheet of parchment paper, overlapping parchment on two sides to form "handles.".
- In a medium bowl, blend 1 cup of Mascarpone Cheese and 1 egg yolk; stir in 3 Tablespoons Sugar, 3 Tablespoons Flour until smooth, set aside.
- In a large, heavy nonstick saucepan, melt 1 stick of butter, 2 oz chopped bittersweet or semisweet chocolate, stirring constantly over low heat until smooth. Remove from heat and stir in 1 cup sugar, 1 teaspoon vanilla extract and 2 large eggs until well blended. Stir in 2/3 cup flour until well blended.
- Spread about 1/2 brownie batter into pan. Alternately spoon on Mascarpone and remaining brownie batter. Shake pan back and forth gently on countertop to level the batters. With the tip of a knife, swirl to marble mixtures.
- Bake 30-35 minutes or until brownies just begin to pull from sides of pan. Cool completely in pan on rack. Chill before cutting for best results.
- (FOR CHOCOLATE SIN MASCARPONE BROWNIES).-----Add 1/2 cup semisweet chocolate chips to brownie batter at end of STEP 3; bake and cool as directed. Meanwhile, blend 1 cup semisweet chocolate chips, 2 Tablespoons confectioner's sugar and 1/2 cup Creme Fraiche in a small heavy saucepan over low heat. Stir constantly until smooth. Pour glaze over brownies and chill until set.
- (FOR DOUBLE TOFFEE MASCARPONE BROWNIES)------Add 2 Teaspoons espresso powder to brownie batter with sugar in STEP 3 mix as directed, then stir in 1/2 cup chopped hard toffee candy such as Heath or Werther's. Bake and cool as directed. Meanwhile, in a small bowl, beat 1/2 cup Creme Fraiche with 3 Tablespoons confectioner's sugar until soft peaks form; stir in another 1/4 cup reserved toffee. Serve immediately over brownies.
- (FOR BOURBON PECAN MASCARPONE BROWNIES).-----Add 2 Tablespoons bourbon and 1/2 cup chopped pecans to brownie batter after STEP 3; bake and cool as directed. Meanwhile in a small saucepan, combine another 2 Tablespoons bourbon, 1/2 cup Creme Fraiche and 1/2 cup light brown sugar. Cook over medium heat, stirring constantly, 5 minutes. Chill sauce before drizzling over brownies.
Nutrition Facts : Calories 217.9, Fat 11.4, SaturatedFat 6.8, Cholesterol 71.3, Sodium 68.1, Carbohydrate 28.2, Fiber 1, Sugar 20, Protein 2.9
CHOCOLATE MASCARPONE BROWNIES
This is one of those awesome desserts that you can have just a bite of and feel satisfied. With an intensely dark chocolate flavor, they are practically fudge-like in consistency. So rich, so creamy, so GOOD!
Provided by Jo Anne Sugimoto
Categories Chocolate
Number Of Ingredients 13
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.
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