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Categories:
all-purpose baking powder salt semisweet chocolate chocolate unsalted butter sugar vanilla eggs Mascarpone cheese Nutty Caramel
Viewed: 45 - Published at: 6 years agoIngredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 stick unsalted butter, softened
- 1 1/4 cups sugar
- 1 tablespoon plus 1/2 teaspoon pure vanilla extract
- 3 large eggs, plus 1 large egg yolk
- 8 ounces mascarpone cheese
- Nutty Caramel Corn and vanilla ice cream, for serving
Method
- Preheat the oven to 325.
- Butter and flour a 9-inch-square baking pan.
- In a small bowl, whisk together the flour, baking powder and salt.
- In a medium saucepan, melt the semisweet and unsweetened chocolate with the butter over low heat.
- Remove from the heat and whisk in 1 cup of the sugar and 1 tablespoon of the vanilla.
- Whisk in the whole eggs, one at a time.
- Whisk the dry ingredients into the chocolate mixture until the brownie batter is smooth.
- In a bowl, whisk the mascarpone with the egg yolk and the remaining 1/4 cup of sugar and 1/2 teaspoon of vanilla.
- Pour half of the brownie batter into the baking pan.
- Dollop half of the mascarpone mixture on top and cover with the remaining batter.
- Dollop on the remaining mascarpone mixture and swirl the batter a few times with a knife to create a marbled effect.
- Bake the brownies for about 55 minutes, until a toothpick inserted in the center comes out with a few crumbs attached.
- Let the brownies cool before cutting.
- Serve with the caramel corn and ice cream.
