Sunday, August 30, 2015

Chocolate Mascarpone Brownies

I had some homemade mascarpone left from when I made a recent chicken dish. As we had already explored a savory way to use the cheese, I wanted to do something more on the sweet side. Enter Chocolate Mascarpone Brownies (courtesy of

Spoiler Alert: these brownies are not low-cal. 

Things got started by chopping up some chocolate and melting butter in a saucepan. When the butter was hot, it was poured over the chocolate bits and stirred until the chocolate was completely melted.

Sugar and cocoa powder was sifted into the melted chocolate and given a stir to combine.

Next came beating in the mascarpone, eggs, and vanilla extract. When that was combined, flour and salt was then folded in.

My island counter top at this stage of the recipe:

Hey, sometimes it's good to be messy!

The brownie batter was poured into a pan and put into a pre-heated 325 degree oven to bake for about 45 minutes.

After they were taken out of the oven, the brownies cooled on a rack for about 20 minutes. 

Without a doubt, these are the best brownies I have ever made and eaten. Thick, rich, almost a fudge-like denseness. Simply over the top. You might note that recipe calls for making a ganache to be spread on top. I personally think it would be way too much sweetness. But, hey, that's just me. But no matter what you do, make these brownies posthaste!

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