Mascarpone Brownies

Kirstin, It's Not You, It's Brie

An Italian-style cream cheese, Mascarpone lends a sweet richness to these fluffy, decadent cake-like brownies. Mascarpone has a rich, natural sweetness that softly melds with the chocolate’s flavors.

Because the chocolate, and not the subtle cheese, is the highlight of these sweet snacks, make sure to choose a high quality semi-sweet chocolate. I chop 60-75% cocoa semi-sweet chocolate bars into pieces.

Mascarpone Brownies
By Kirstin
Makes 28-32 brownies


1/2 cup (1 stick), plus 1 tablespoon salted butter
12 ounces semi-sweet chocolate, chopped
5 ounces Mascarpone, room temperature
1 1/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 egg yolks
3 whole eggs
1 cup all-purpose flour


Preheat oven to 325°F.

Grease a 9 x 13-inch pan.

Melt 1/2 cup butter and chocolate together in a medium sized bowl over a double broiler or bain-marie. Once melted, remove the bowl from heat and whisk in the Mascarpone, then sugar, salt and vanilla. Next, whisk in the egg yolks. Then, whisk the whole eggs in one at a time. After the mixture is well blended, add the flour to the chocolate mix with a rubber spatula, stirring only until incorporated.

Bake for 20 to 25 minutes, or until a knife inserted into the center of the pan comes out clean, and the brownie top is shiny and slightly crinkly. Let cool to room temperature.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. RIAZ JAAT said:

    Please send more recipes, thanx.