Chocolate Mascarpone Brownies

Alright, I know this isn't the prettiest photo in the world. But that doesn't matter, because these are the best brownies ever to hit the history of the world.

I'm not a brownie person. When I was young, my parents would make the box mix brownies and the smell would literally make me want to vomit. I'm not kidding. I shudder at box mix brownies. 

I do not shudder, however, and smooth, fudgey brownies, that are enhanced by the smooth, sweet,velvety mascarpone cheese and topped with a decadent ganache. No, no. These brownies don't make me want to vomit at all. Quite the contrary. These brownies make me do the happy dance. 

I don't know what else to say. These seriously, seriously are the best brownies I have ever had. Hands down. Forget your diet. Eat these today. 

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 high quality bittersweet chocolate (60%), 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

[Eliana]

I don't think there is anything wrong with this picture girlfriend. Because the brownies in it look insanely delicious.

[Sabrina]

Those look AMAZING!!!

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Very good article.. Congrats to everyone who are involved with this project.Don't worry about trying so hard, the best things come when you least expect them to!just outstanding!!

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Growing in wisdom can be measured by the decrease in bitterness.

[Jen @ My Kitchen Addiction]

Oh my goodness... You're killing me with these brownies. I need to run out and pick up some mascarpone cheese so I can make a batch.

[Greg]

Thanks for your guidance

[Ashley]

Yumm I love mascarpone. I think these are the fudgiest brownies I've ever seen!

[Lis]

What brand and type of camera do you use because your photos are fabulous.
Thx
Lis

[Teanna]

Hi Lis! I use a Nikon D3000 with an 18-55mm lens! Thanks so much!!!

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[Leah]

I just bought ingredients for these scrumptious brownies right now! Mmm, can't wait to make them! Hopefully they turn out just as nice:) how long should I cool the brownies approx.?

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