Chocolate Mascarpone Brownies Recipes

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CHOCOLATE MASCARPONE BROWNIES



Chocolate Mascarpone Brownies image

Totally decadent brownie recipe!

Provided by RecipeGirl.com

Categories     Dessert

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter
3 ounces semisweet chocolate, (chopped)
1 cup granulated white sugar
1/2 cup unsweetened cocoa powder
1/2 cup mascarpone cheese, (at room temperature)
3 large eggs, (at room temperature)
2 teaspoons vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
6 ounces semisweet chocolate, (chopped)
6 tablespoons whipping cream
3 tablespoons unsalted butter, (cut into pieces)

Steps:

  • Preheat oven to 325°F. Butter an 8-inch square pyrex pan.
  • Place the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt the butter in a microwave, just until melted- don't let it cook and bubble (if no microwave, melt quickly on the stove instead). Pour the butter over the chocolate and let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is well incorporated. Sift in the sugar and cocoa powder.
  • With a wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth. Gently fold in the flour and salt.
  • Pour the batter into the prepared pan and spread evenly. Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and let the brownies cool 10 to 15 minutes while you make the ganache.
  • Place the chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour the ganache over the brownies while still warm, and spread to cover evenly.
  • Let the ganache firm-up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.

Nutrition Facts : ServingSize 1 brownie, Calories 349 kcal, Carbohydrate 26 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 91 mg, Sodium 62 mg, Fiber 2 g, Sugar 19 g

CHOCOLATE MASCARPONE BROWNIES



Chocolate Mascarpone Brownies image

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!

Provided by Lennie

Categories     Bar Cookie

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 12

1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 cup white sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 large eggs, at room-temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons whipping cream
3 tablespoons unsalted butter

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.

Nutrition Facts : Calories 305.6, Fat 25.6, SaturatedFat 15.7, Cholesterol 78.8, Sodium 58.4, Carbohydrate 22.2, Fiber 3.7, Sugar 12.8, Protein 4.5

CHOCOLATE CARAMEL BROWNIES



Chocolate Caramel Brownies image

My aunt gave me this recipe. It is a little trouble, but they will be the best brownies you'll ever eat.

Provided by Barbara Hodge

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 45m

Yield 15

Number Of Ingredients 7

14 ounces caramels
½ cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
⅓ cup evaporated milk
¾ cup butter, melted
¼ cup chopped pecans
2 cups milk chocolate chips

Steps:

  • Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
  • Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
  • In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.
  • Bake for 8 minutes.
  • Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
  • Bake for an additional 20 minutes. Remove and let cool.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 64.1 g, Cholesterol 35.1 mg, Fat 22.1 g, Fiber 0.2 g, Protein 5.6 g, SaturatedFat 12.1 g, Sodium 397.8 mg, Sugar 48.2 g

CHOCOLATE BROWNIES



Chocolate Brownies image

This recipe is great! You can double it to make more, using a bigger pan. My family just loves them. It is a regular dessert is our home! The brownies just melt in your mouth! Adding peanut butter to the batter really brings out the fudge taste!

Provided by TERESA VANNATTA

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 25m

Yield 20

Number Of Ingredients 9

¾ cup white sugar
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¼ cup unsweetened cocoa powder
3 tablespoons peanut butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
  • In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 12.3 g, Cholesterol 18.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 56.6 mg, Sugar 7.8 g

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