Wednesday, November 17, 2010

One-Bowl Mascarpone Brownies

I came across this recipe on the kitchn blog while looking for something delicious to do with my leftover mascarpone cheese. By the way, am I the only one who has been pronouncing it "marscapone"? Imagine my surprise when Google informed me that I have been so very wrong. I'm just as bad as the folks who pronounce chipotle as "chipolte." Oh well.

Try not to focus on the copious amount of butter in this recipe. Also, I don't want to hear from any of you that you tried the recipe but cut down on the amount of butter or added some low-fat butter substitute. Brownies just should not be adulterated (unless you are adding a bit of instant espresso, like I did).

The texture of these is more like a very dense cake than a brownie. Not that there's anything wrong with that. I cut them into small squares because the chocolate is intense ... almost like eating a truffle.


Mascarpone Brownies

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

6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons whipping cream
3 tablespoons unsalted butter

Preheat oven to 325F and grease or parchment paper a 8x8 pan. Set aside.

In glass mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined (a few additional seconds in the microwave may be needed).

Add sugar to chocolate/butter mixture until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. It will still look a bit grainy.

Add marscapone, vanilla, eggs and 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. Leave in pan and set on wire rack to cool.

While brownies are cooling, make your ganache to pour over the top (which you will want to do while your brownies are still warm). To do so, simply heat butter and cream on medium power (taking care not to boil) in the microwave and add chocolate. Stir until all lumps disappear. Immediately pour over brownies. Let cool completely, or chill in the fridge. Once chilled a knife will cut through them cleanly. Make sure to clean your blade for each cut for a more polished look.

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