IN THE POT | CHOCOLATE MASCARPONE BROWNIES

I love me some chocolate and I love me some dessert so when I saw this recipe I just knew it was a match made in heaven.  Now normally I shy away from Brownies because I can never seem to make them moist enough and to be quite frank, I hate them with nuts in them!

When I saw this recipe had no nuts and it came with a great icing I was all over it.  Admittedly I was still concerned about the moisture level but I figured nothing ventured nothing gained.

I had nothing to worry about; these are some of the moistest brownies you will ever eat.  Seriously, the practically ooze.   I think it’s the fact that the recipe has mascarpone in it which gives it the rich moist texture.

I wanted to put in a photo of the brownies that I actually made, but alas none lasted that long.  So here’s a photo from Bake or Break.

Image source: Bake or Break

Chocolate Mascarpone Brownies

Brownies
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

Brownies

1. Preheat oven to 325°. Butter an 8-inch square glass baking pan and set aside.

2. Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30 second intervals, stirring between each heating. Continue until both are completely melted.

3. 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.

4. Pour batter into pan and spread evenly.

5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in pan on cooling rack.

Ganache

1. Place chopped chocolate in a small bowl. Set aside.

2. 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.

3. Pour ganache over cooled brownies and spread evenly.

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

Source: Bake or Break

Makes: 16 brownies.

Note: I made two batches and in the second batch I added choc drops just to spice things up.  It was awesome, but it could make them a little too sweet for anyone out there that’s not a chocoholic.  (I think next time I’m going to add white choc drops to the mix!)