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unsalted butter chocolate sugar cocoa powder Mascarpone cheese eggs vanilla all-purpose salt Ganache
Viewed: 46 - Published at: 7 years agoIngredients
- 1 cup unsalted butter
- 3 ounces best-quality semisweet chocolate, finely chopped
- 1 cup sugar
- 1/2 cup best quality cocoa powder
- 1/2 cup mascarpone cheese, softened
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon fine salt
- Ganache, recipe follows
- Special equipment: an ounce scale
Method
- Preheat the oven to 325 degrees F. Butter an 8 by 8-inch square pan and set aside.
- In a small saucepan, melt the butter and bring it to just below a boil.
- Place the chopped chocolate in a large bowl.
- Pour in the hot butter and let stand for 30 seconds.
- Stir until completely melted.
- Sift in the sugar and cocoa powder.
- Beat in the mascarpone, eggs, and vanilla, mixing until smooth.
- Gently fold the flour and salt into the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool for 10 to 15 minutes.
- Spread the warm ganache over the brownies.
- Allow the ganache to set completely before cutting into squares.
- 6 ounces best-quality semisweet chocolate, finely chopped
- 6 tablespoons heavy cream
- 3 tablespoons unsalted butter
- Place the chocolate in a large mixing bowl and set aside.
- Bring the cream and butter to just below boiling point in a small saucepan over medium heat.
- Pour the hot mixture over the chocolate and let stand for 30 seconds.
- Stir the mixture until smooth.
- The ganache should be used for spreading while warm.
