Chocolate Mascarpone Espresso Vodka Brownies

Marsha Gardner


You will find the espresso vodka in my posted recipes. This is an awesome brownie recipe that deserves to be served in a elegant setting.

★★★★★ 1 vote



1 c
butter, unsalted
3 oz
best-quality semi-sweet chocolate, finely chopped
shots espresso vodka
1 c
1/2 c
cocoa powder
1/2 c
mascarpone cheese
3 large
eggs, room temperature
1/2 c
all purpose flour
1/4 tsp
kosher salt


6 oz
best-quality semi-sweet chocolate finely chopped
6 Tbsp
whipping cream
3 Tbsp
butter, unsalted
shot espresso vodka


1Preheat oven to 325°F. Butter an 8-inch square pyrex pan.
Place chopped chocolate in a mixing bowl; set aside.
2In 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.
3With 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.
4Place pan on cooling rack and let brownies cool 10 to 15 minutes while you make the ganache.
5Place 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.
6Let 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.

About Chocolate Mascarpone Espresso Vodka Brownies

Course/Dish: Chocolate