Chocolate Mascarpone Brownies

Sorry for the bad picture, but I brought these to a barbeque, and I didn't want to be "that person" taking pictures of the food.  You know, how you attend outings with food and there is always someone standing there, telling people to "get out of the light" while they take pictures of the food, while also telling you not to touch, cut, taste, lick, or even smell the food until they have taken a suitable photo of it? 

No? Just us food bloggers? 

Alright, then.

Rich, velvety, fudgey, and chocolatey, these chocolate brownies melt on the tongue.  The soft flavor of the mascarpone cheese gives these brownies an added dimension, while enhancing the smooth, silky texture of the crumb.  This recipe turns a plain old brownie into an elegant scene stealer.

Chocolate Mascarpone Brownies  adapted from Bake or Break

1 cup unsalted butter (plus more for preparing pan)

3 ounces semisweet chocolate, finely chopped

1 cup granulated sugar

1/2 cup cocoa powder

1/2 cup mascarpone cheese, softened

3 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup all-purpose flour

1/4 teaspoon salt

Ganache

6 ounces semisweet chocolate, finely chopped

6 tablespoons heavy cream

3 Tablespoons unsalted butter

 

Preheat oven to 350°. Butter an 8-inch square glass baking pan and set aside.

Place the butter and chocolate in heat-proof bowl and set over a pot of simmering water.  Stirring constantly, melt butter and chocolate.  Set aside and let cool.

Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.

Pour batter into pan and spread evenly.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan on cooling rack.

Ganache

Place chopped chocolate in a small bowl. Set aside.

In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.

Pour ganache over cooled brownies and spread evenly.

Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.

Yields 16 brownies.

Comments

[Tracey]

Too funny! If I forget to take a picture of something before I leave the house I generally won't take one because I feel silly making everyone wait while I try to get the perfect photo! For what it's worth, your brownies look amazing :)

[Cakelaw]

These brownies look sinfully good. Wish I had been at the barbecue to have one!

[Melissa]

Oh. My. Gosh!! These look heavenly!

[Lo!]

Totally with you on the photo ops... I've missed many a Thanksgiving turkey cuz I won't inconvenience a whole house of people for my "hobby" :) That said, these brownies look absolutely divine. Anything with marscapone, though... srsly.

[Natasha - 5 Star Foodie]

Those brownies look just heavenly!

[pinkstripes]

Ooh...I love mascarpone and I love brownies. I'm sure those brownies were amazing.

[Jennifer]

Wow, those brownies look delightful.

[Sweet Freak]

You had me mascarpone. Wait, you had me at chocolate. But chocolate mascarpone brownies?! Mon dieu...

[Megan]

Yowza - those look so wonderful.

[Jessica]

Yum! There's a recipe for chocolate mascarpone cake in the April issue of Bon Appetite but these look like they're just as good but not as much work! I'm making these on Sunday! Thanks!

[April]

You had me at mascarpone, they look great, all yummy and fudgy. I'm always taking pictures of food and even though I try to be covert I always get caught and people never understand why.

[Patrícia]

This looks fantastic, but ounces and cups...i must "translate" this first...in grams! :D

*patrícia

(my "red one" arrived yesterday! soooo in love...)

[phoenix limo]

My children will surely love it.