FYI its National Brownie Day!!!
Can you believe Christmas is right around the corner?! This time of year I often struggle to think of non-gift gifts to give to friends who I can’t afford to buy real gifts for. Usually I try to make something like limoncello or lip balm, but this year food seemed like a good idea. I decided on brownies, partially because they’re easy and partly because I wanted to eat them but not all of them.
I don’t like brownies with icing on them or too much sugar, but I do want them to be moist, fluffy and rich. I found a recipe a while back for brownies with mascarpone cheese blend in and a chocolate ganache. They were delectable. I made a few tweaks to make it my own and decided to share that recipe with you here. These brownies not only make a sweet treat, but are perfect for gifts, bake sales or cookies swaps.
1 c salted butter softened
3 oz semi sweet chocolate chopped fine
1 c granulated sugar
1/2 c cocoa powder + 1/8 c for dusting
1/2 c marscapone cheese
3 lg eggs room temp
2 tsp vanilla extract
1/2 c all purpose flour
1/4 tsp salt
1/4 c extra dark chocolate chips
1/8 c espresso powder
First you will want to preheat the oven to 325 and butter an 8 inch square glass baking pan and set this aside. I use Pyrex glass baking dishes for most of my baking and cooking.
Next you will set up a double boiler, I use a smallish shallow pot and a glass bowl that fits just perfectly in the pot resting on the rim. Set the heat to medium low and put the butter and chopped chocolate and stir until the two are combined. You can also do this process in a microwave bowl by heating on half power in 30 second intervals. Make sure to stir between each heating so that the chocolate doesn’t burn.
Into a separate bowl sift the sugar and 1/2 cup of cocoa pepper. Gently stir this in and then brat in the mascarpone and vanilla by hand. Then mix in the eggs one at a time ensuring that they are fully blended in and the mixture is smooth. Now fold in the flour, salt, and dark chocolate chips.
Pour the batter into the pre-greased pan, smooth, and bake for 45-50 minutes. Use a toothpick to ensure the brownies are baked through and then leave to cool on a baking rack. While the brownies cool combine remaining cocoa powder and espresso powder and then sift over top of the brownies evenly. You can. Add a bit of powdered sugar at this point too if you want a little more sweetness.
Well there you have it, mascarpone brownies, perfect for cookie swaps or a general dessert.
Try mixing in peanut butter cup pieces or mint candy pieces for a fun twist. Have you tried this recipe? What do you think? What is your favorite dessert? I would love to hear from you below or email me at email@example.com.