CHOCOLATE MASCARPONE BROWNIES

these are, in a word, sublime. this is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway (which isn't cheap), go for the gold and buy high-quality chocolate too. i like using the lindt dark chocolate in this. thanks to the cookworks show on food network canada, where i saw this recipe being prepared and immediately knew it was a winner. after baking one batch, i knew i had gone to brownie heaven!

Time: 65 minutes

Steps:

• preheat oven to 325f
• have ready a buttered 8-inch square glass cake pan
• first , prepare the brownies
• in a small saucepan , melt the butter and bring it to just below a boil
• have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds
• stir until chocolate is completely melted
• sift in the sugar and cocoa powder
• with a wooden spoon , beat in the mascarpone , eggs and vanilla , mixing until smooth
• gently fold the flour and salt into the batter', "pour batter into prepared pan and spread evenly--this is important since , if the batter isn't spread evenly , it won't bake evenly", 'place into preheated oven and bake for 45 to 50 minutes , or until a tester comes out clean
• place pan on a cooling rack and let brownies cool for 10-15 minutes , while you now make the ganache
• place chopped chocolate in a mixing bowl
• in a small saucepan , bring the cream and the butter to just below the boiling point , over medium heat
• pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds , then stir until smooth
• ganache is now ready to use and can be spread over the brownies
• should you wish to wait a bit , make sure the ganache is warm when you spread over the brownies , as it does firm up which makes spreading hard to do', "don't cut into the brownies until ganache has firmed up", 'i find it best to put the brownies into the fridge to speed this along
• once the ganache is firm the brownies do not need to be kept in the fridge , though

CHOCOLATE MASCARPONE BROWNIES

These are, in a word, sublime. This is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway (which isn't cheap), go for the gold and buy high-quality chocolate too. I like using the Lindt dark chocolate in this. Thanks to the Cookworks Show on Food Network Canada, where I saw this recipe being prepared and immediately knew it was a winner. After baking one batch, I knew I had gone to Brownie Heaven!

Recipe From food.com

Provided by Lennie

Time 1h5m

Yield 16 serving(s)

Steps:

• Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
• First, prepare the brownies.
• In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
• Stir until chocolate is completely melted.
• Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
• With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
• Gently fold the flour and salt into the batter.
• Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
• Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
• Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
• Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
• Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
• Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
• Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.

MASCARPONE BROWNIES

This brownie recipe redefined what the word "brownie" meant for me. The mascarpone keeps the brownie intensely moist without the need to present undercooked goo as a finished product. This allows the chocolate flavors to develop fully as they cook, and boy is there some intense chocolate flavor in this, especially if you use higher-quality chocolate ingredients.

Recipe From food.com

Provided by Patrick B.

Time 1h20m

Yield 25 Brownies, 13 serving(s)

Steps:

• Preheat oven to 325°F and grease an 8x8 baking pan.
• In a double boiler melt butter and chocolate, stirring frequently.
• When chocolate and butter are completely melted and combined, add sugar and stir until mixture is shiny. It will still look a bit grainy.
• Remove from heat and add marscapone, vanilla, and eggs, mixing until smooth.
• Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters).
• Pour batter into prepared pan and smooth top to ensure even baking.
• Bake for 40-50 minutes until tester comes out clean.
• Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish! Merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.
• About 5 minutes before your brownies are done, start making your ganache to pour over the top (which you will want to do while your brownies are still warm). In a double boiler heat butter, cream, and chocolate until melted, stirring frequently.
• Once brownies have been tamped flat and your ganache is smooth, immediately pour ganache over brownies. Let cool completely in refrigerator.
• Once chilled, turn the brownies out of the pan onto a cutting board, and slice into desired number or pieces (4 cuts in each direction will yield 25 pieces approximately 1.5"x1.5" in size). Dusting the knife with cocoa powder may help keep it clean if this becomes problematic.

CHOCOLATE MASCARPONE BROWNIES

This is one of those awesome desserts that you can have just a bite of and feel satisfied. With an intensely dark chocolate flavor, they are practically fudge-like in consistency. So rich, so creamy, so GOOD!

Recipe From justapinch.com

Provided by Jo Anne Sugimoto

Steps:

• 1. Preheat oven to 325 degrees. Prep 8-inch glass cake pan.
• 2. In a small saucepan, melt the butter, bring it to just below a boil, pour the hot butter over the chocolate and let stand for about 30 seconds,then stir till the chocolate is completely melted.
• 3. Sift in the sugar and the cocoa powder.
• 4. With a wooden spoon, beat in the mascarpone, eggs and vanilla, mix till smooth.
• 5. Gently fold the flour and salt into the batter.
• 6. Pour the batter into the prepared pan and spread evenly.
• 7. Bake for 45 to 50 minutes, do a toothpick test and if it comes out clean then it's done.
• 8. Remove the pan from the oven onto a wire rack to cool.
• 9. Place chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below a boil over medium heat.
• 10. Pour the hot cream-butter mixture over the chocolate, let stand for 30 seconds, then stir till smooth.
• 11. Ganache is now ready to spread over the brownies.
• 12. Do not cut the brownies till the ganache is set. It's probably best to refrigerate the brownies first.

CHOCOLATE MACAROON BROWNIES

The brownie base makes this recipe different from other macaroon bars-in fact, that gives you a nice option if you don't have a lot of time. Just substitute a boxed brownie mix and top it with the filling and frosting.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 50m

Yield about 2 dozen.

Steps:

• In a large bowl, combine sugar and oil until blended. Beat in eggs and vanilla. Combine dry ingredients; gradually add to mixture. Pour into a greased 13x9-in. baking pan. , In a small bowl, combine the filling ingredients. Spoon over brownie mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool., Meanwhile, for frosting, in a small bowl, beat the sugar, cocoa, butter, vanilla and enough milk to achieve desired spreading consistency. Spread over filling.