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Chocolate Mascarpone Brownies

Main Recipe

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!



chocolate mascarpone brownies image

Time: 65 minutes

Number Of Ingredients: 10

Ingredients: unsalted butter,semisweet chocolate,white sugar,cocoa powder,mascarpone cheese,eggs,pure vanilla extract,all-purpose flour,salt,whipping cream

Steps:

  1. preheat oven to 325f
  2. have ready a buttered 8-inch square glass cake pan
  3. first , prepare the brownies
  4. in a small saucepan , melt the butter and bring it to just below a boil
  5. have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds
  6. stir until chocolate is completely melted
  7. sift in the sugar and cocoa powder
  8. with a wooden spoon , beat in the mascarpone , eggs and vanilla , mixing until smooth
  9. 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
  10. place pan on a cooling rack and let brownies cool for 10-15 minutes , while you now make the ganache
  11. place chopped chocolate in a mixing bowl
  12. in a small saucepan , bring the cream and the butter to just below the boiling point , over medium heat
  13. pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds , then stir until smooth
  14. ganache is now ready to use and can be spread over the brownies
  15. 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
  16. once the ganache is firm the brownies do not need to be kept in the fridge , though
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