Everyone loves a good brownie. After making last week’s knockout Olive Oil Cake with the Limoncello Mascarpone Cream, I had a bit of mascarpone cheese left over. Being that mascarpone is not cheap, I wanted to make sure it was put to good use. I was torn between these brownies, and a tiramisu panna cotta, but Paul voted for the brownies, so here we are!
These brownies are so easy to make! It’s a one-bowl recipe, which is always nice for clean up at the end. Everything is mixed into one large bowl, poured into the pan, and baked. Maybe 10 minutes of work went into these brownies.
I love easy recipes with high-yield results. It makes life so much better, knowing that there are some recipes out there specifically designed to get you dessert with minimal effort. And whoooo boy! These brownies!
Brownies are so good. I’m a center-piece lover, but you also can’t go wrong with an edge piece.
These brownies are rich and decadent, and not too sweet. They go well with a huge glass of milk. The inside is a little fudgy, but this is a winning variation on a classic brownie.
Yield: 1 8×8 inch pan of brownies
For the brownies:
1 c. butter
3 oz. semi-sweet chocolate, finely chopped
1 c. sugar
½ c. cocoa powder
½ c. mascarpone cheese, softened
3 eggs, room temperature
2 tsp. vanilla
½ c. flour
¼ tsp. salt
For the ganache:
6 oz. semi-sweet chocolate, finely chopped
6 tbsp. heavy cream
3 tbsp. butter
To make the brownies, preheat the oven to 325°F. Line an 8×8 inch baking dish with butter, or parchment paper.
In a large, microwave-safe mixing bowl, heat the chocolate and butter on 30 second increments, stirring after each heating. Continue until both are melted and smooth.
Sift in the sugar and cocoa powder, and whisk together. Whisk in the mascarpone cheese, eggs, and vanilla until mixture is smooth. Fold in the flour and salt.
Pour batter into prepared baking dish, smoothing out top. Bake in preheated oven for 40-50 minutes, or until a toothpick inserted in the center of the pan comes out clean.
Cool completely in the pan on a wire rack.
To make the ganache, place chocolate in a small, heat-proof mixing bowl. In a small saucepan, heat the cream and butter until almost boiling, and pour over chocolate. Let sit for 30 seconds, then whisk together into a smooth, thick ganache.
Pour ganache over cooled brownies, allow to set up and cool, then slice and serve.