Mascarpone Brownies With Honey Chocolate Sauce Recipes

CHOCOLATE SAUCE BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate sauce and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in nuts., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat boil 1 minute. Remove from heat. Add chocolate chips; stir or whisk 5 minutes or until smooth. Spread over brownies.

MASCARPONE BROWNIES WITH HONEY CHOCOLATE SAUCE

Steps:

• BROWNIES:.
• Preheat oven to 350ºF.
• Spray the Baker's Edge pan(9x9" or 9x13") with non-stick cooking spray.
• Combine the flour, baking powder, and salt in a small bowl.
• Melt 1/2 cup butter with the chocolate.
• Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
• Add the eggs to the cheese mixture one at a time and scrape the bowl thoroughly after each egg is added.
• Add the vanilla and mix.
• Add the melted chocolate and mix just until combined.
• Finally, add the dry ingredients and mix slowly until just combined.
• Pour into prepared pan and bake approximately 45 minutes or until toothpick is inserted and comes out clean.
• Remove from oven and allow to cool.
• NOTE: The brownies will rise during the baking process, but after being removed from the oven will collapse to normal height.
• PREPARE THE SAUCE:.
• Heat the heavy cream in a saucepan over medium heat just until starting to boil.
• Remove the pan from the heat and add both types of chocolate.
• Let the chocolate sit a minute and then stir until completely melted; add honey.
• Place brownie on plate and drizzle with sauce; then eat and enjoy!

CHOCOLATE MASCARPONE BROWNIES

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.