Best 2 Chocolate Mascarpone Brownies Recipes

Chocolate mascarpone brownies are a delectable indulgence that combines the richness of chocolate with the creamy smoothness of mascarpone cheese. Originating from the kitchens of Italy, these brownies have gained popularity worldwide for their decadent texture and intense flavor. If you're yearning to tantalize your taste buds with this heavenly treat, embark on a culinary journey with us as we guide you through the steps of creating the ultimate chocolate mascarpone brownie recipe. Get ready to savor a symphony of flavors and textures that will leave you longing for more.

Let's cook with our recipes!

CHOCOLATE MASCARPONE BROWNIES

CHOCOLATE MASCARPONE BROWNIES image

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!

Provided by Jo Anne Sugimoto

Categories Chocolate

Number Of Ingredients 13

Ingredients

1 c butter, unsalted
3 oz semi-sweet chocolate, finely chopped
1 c sugar
1/2 c cocoa powder
1/2 c mascarpone cheese, softened
3 large eggs, room temperature
2 tsp vanilla extract
1/2 c all-purpose flour
1/4 tsp salt
GANACHE:
6 oz semi-sweet chocolate, finely chopped
6 Tbsp whipping cream
3 Tbsp butter, unsalted

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 MASCARPONE ESPRESSO VODKA BROWNIES

Chocolate Mascarpone Espresso Vodka Brownies image

You will find the espresso vodka in my posted recipes. This is an awesome brownie recipe that deserves to be served in a elegant setting.

Provided by Marsha Gardner

Categories Chocolate

Number Of Ingredients 15

Ingredients

BROWNIES
1 c butter, unsalted
3 oz best-quality semi-sweet chocolate, finely chopped
2 shots espresso vodka
1 c sugar
1/2 c cocoa powder
1/2 c mascarpone cheese
3 large eggs, room temperature
1/2 c all purpose flour
1/4 tsp kosher salt
GANACHE
6 oz best-quality semi-sweet chocolate finely chopped
6 Tbsp whipping cream
3 Tbsp butter, unsalted
1 shot espresso vodka

Steps:

1. Preheat oven to 325°F. Butter an 8-inch square pyrex pan. Place chopped chocolate in a mixing bowl; set aside.
2. In a small glass bowl, melt butter in microwave (take it out before it starts bubbling.) Pour butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted. Sift in sugar and cocoa powder.
3. With a wooden spoon, beat in mascarpone, eggs and vanilla, Espresso vodka and mixing until smooth. Gently fold in flour and salt. Pour batter into prepared pan and spread evenly. Place into preheated oven and bake 45 to 50 minutes, or until a tester comes out clean.
4. Place pan on cooling rack and let brownies cool 10 to 15 minutes while you make the ganache.
5. Place 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 with the espresso vodka and let stand for 30 seconds, then stir until smooth. Pour ganache over brownies while still warm, and spread to cover evenly.
6. Let 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.

Tips:

To achieve the perfect fudgy texture, make sure to use high-quality dark chocolate with at least 70% cocoa solids.
Do not overmix the batter, as this can result in a tough brownie. Mix just until the ingredients are well combined.
For a gooey center, bake the brownies for a few minutes less than the recommended time.
Allow the brownies to cool completely before cutting them into squares. This will help to prevent them from crumbling.
Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

The recipes provided in this article offer a variety of ways to make delicious chocolate mascarpone brownies. Whether you prefer a classic fudgy brownie or a more decadent version with a creamy mascarpone filling, there is a recipe here to suit your taste. With careful attention to detail and a little bit of practice, you can create perfect chocolate mascarpone brownies that will impress your family and friends.

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