CHOCOLATE MASCARPONE BROWNIES
|1 c||butter, unsalted|
|3 oz||semi-sweet chocolate, finely chopped|
|1/2 c||cocoa powder|
|1/2 c||mascarpone cheese, softened|
|3 lg||eggs, room temperature|
|2 tsp||vanilla extract|
|1/2 c||all-purpose flour|
|6 oz||semi-sweet chocolate, finely chopped|
|6 Tbsp||whipping cream|
|3 Tbsp||butter, unsalted|
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DirectionsPreheat oven to 325 degrees. Prep 8-inch glass cake pan.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.Sift in the sugar and the cocoa powder.With a wooden spoon, beat in the mascarpone, eggs and vanilla, mix till smooth.Gently fold the flour and salt into the batter.Pour the batter into the prepared pan and spread evenly.Bake for 45 to 50 minutes, do a toothpick test and if it comes out clean then it's done.Remove the pan from the oven onto a wire rack to cool.Place chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below a boil over medium heat.Pour the hot cream-butter mixture over the chocolate, let stand for 30 seconds, then stir till smooth.Ganache is now ready to spread over the brownies.Do not cut the brownies till the ganache is set. It's probably best to refrigerate the brownies first.