Mascarpone Swirl Brownies Recipes

MASCARPONE SWIRL BROWNIES

Steps:

• Preheat your oven to 350F. Lightly grease a 9x13 inch pan then line with parchment paper with a slight overhang on each side. Grease the parchment paper as well. Set aside.

LEMON CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray and line with a strip of parchment paper.
• Using a rubber spatula, mix together the brownie mix, vegetable oil, egg and 1/3 cup water in a medium bowl until just combined. In a separate medium bowl, whisk together the mascarpone, sugar and lemon zest. Pour half the brownie batter in the bottom of the prepared dish and spread evenly. Dollop half of the cheesecake mixture on top and swirl in. Continue with the remaining brownie batter and cheesecake mix.
• Bake until the brownie just barely jiggles and only a few crumbs come out on a toothpick inserted in the center, 55 minutes to 1 hour. Cool completely before refrigerating. Serve chilled.

MASCARPONE

Steps:

• Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
• Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

CHEESECAKE SWIRLED BROWNIES

Steps:

• Preheat oven according to directions on brownie mix.
• Prepare brownie mix according to package directions and set aside.
• In a medium sized bowl, beat the cream cheese for a couple of minutes until smooth and creamy.
• Add in the egg, flour, sugar and vanilla and stir mixture till combined.
• Pour all but about 1/2 cup of the brownie batter into a prepared 9x13 pan.
• Spoon the cream cheese mixture on top of the brownie batter.
• Spoon the remaining brownie batter onto the top of the cream cheese mixture.
• Using a knife, swirl the cream cheese and brownie batter together, creating a marbled effect.
• Place in preheated oven and bake for 35-40 minutes, or until a toothpick inserted near the middle comes out mostly clean.
• Remove from oven and allow to cool completely before cutting into pieces.

MASCARPONE BROWNIES

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

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.

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.