MASCARPONE SWIRL BROWNIES
Mascarpone swirl brownies - fudgy brownies with velvety smooth mascarpone swirls. Rich, decadent, chocolatey and very easy to make.
Provided by Jolina
Categories Dessert
Time 4h15m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350F. Lightly grease a 9x13 inch pan then line with parchment paper with a slight overhang on each side. Grease the parchment paper as well. Set aside.
Nutrition Facts : Calories 216 kcal, Carbohydrate 28 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 26 mg, Sodium 130 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving
MASCARPONE BROWNIES
This brownie recipe redefined what the word "brownie" meant for me. The mascarpone keeps the brownie intensely moist without the need to present undercooked goo as a finished product. This allows the chocolate flavors to develop fully as they cook, and boy is there some intense chocolate flavor in this, especially if you use higher-quality chocolate ingredients.
Provided by Patrick B.
Categories Dessert
Time 1h20m
Yield 25 Brownies, 13 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F and grease an 8x8 baking pan.
- In a double boiler melt butter and chocolate, stirring frequently.
- When chocolate and butter are completely melted and combined, add sugar and stir until mixture is shiny. It will still look a bit grainy.
- Remove from heat and add marscapone, vanilla, and eggs, 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.
- Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish! Merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.
- About 5 minutes before your brownies are done, start making your ganache to pour over the top (which you will want to do while your brownies are still warm). In a double boiler heat butter, cream, and chocolate until melted, stirring frequently.
- Once brownies have been tamped flat and your ganache is smooth, immediately pour ganache over brownies. Let cool completely in refrigerator.
- Once chilled, turn the brownies out of the pan onto a cutting board, and slice into desired number or pieces (4 cuts in each direction will yield 25 pieces approximately 1.5"x1.5" in size). Dusting the knife with cocoa powder may help keep it clean if this becomes problematic.
DOUBLE CHOCOLATE BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
- Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
- Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.
CHOCOLATE MASCARPONE BROWNIES
These are, in a word, sublime. This is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway (which isn't cheap), go for the gold and buy high-quality chocolate too. I like using the Lindt dark chocolate in this. Thanks to the Cookworks Show on Food Network Canada, where I saw this recipe being prepared and immediately knew it was a winner. After baking one batch, I knew I had gone to Brownie Heaven!
Provided by Lennie
Categories Bar Cookie
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
- First, prepare the brownies.
- In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
- Stir until chocolate is completely melted.
- Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
- With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
- Gently fold the flour and salt into the batter.
- Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
- Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
- Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
- Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
- Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
- Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
- Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.
Nutrition Facts : Calories 305.6, Fat 25.6, SaturatedFat 15.7, Cholesterol 78.8, Sodium 58.4, Carbohydrate 22.2, Fiber 3.7, Sugar 12.8, Protein 4.5
FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES
Everyone's favorite bake sale treat goes gluten-free without any hard-to-find ingredients or alternative flours, just cornstarch and cocoa powder. Instant coffee or espresso powder deepens the chocolate flavor of this ultra-fudgy brownie.
Provided by Anna Stockwell
Categories Dessert Brownie Chocolate Cream Cheese Coffee Wheat/Gluten-Free Kid-Friendly Back to School Backyard BBQ Potluck Picnic Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 bars
Number Of Ingredients 17
Steps:
- Make the cream cheese swirl:
- Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
- Make the brownies:
- Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
- Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
- Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
- Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
- Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
- Do Ahead
- Brownies can be made 3 days ahead. Store in an airtight container at room temperature.
MASCARPONE-CHEESECAKE BROWNIES FOUR WAYS
This recipe I got from Five Star Classics (the essential guide to cooking with gourmet cheese vol 1) it was a free little book from Albertsons. I really loved the recipes in it so thought I would post and share them here! This is a very versatile recipe that has 4 different ways you can make the brownies. Hope you enjoy!
Provided by Proud Veterans wife
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- (CLASSIC CHEESECAKE BROWNIES)---Preheat oven to 350'F Grease 9" square baking pan, then line with 14"X8" sheet of parchment paper, overlapping parchment on two sides to form "handles.".
- In a medium bowl, blend 1 cup of Mascarpone Cheese and 1 egg yolk; stir in 3 Tablespoons Sugar, 3 Tablespoons Flour until smooth, set aside.
- In a large, heavy nonstick saucepan, melt 1 stick of butter, 2 oz chopped bittersweet or semisweet chocolate, stirring constantly over low heat until smooth. Remove from heat and stir in 1 cup sugar, 1 teaspoon vanilla extract and 2 large eggs until well blended. Stir in 2/3 cup flour until well blended.
- Spread about 1/2 brownie batter into pan. Alternately spoon on Mascarpone and remaining brownie batter. Shake pan back and forth gently on countertop to level the batters. With the tip of a knife, swirl to marble mixtures.
- Bake 30-35 minutes or until brownies just begin to pull from sides of pan. Cool completely in pan on rack. Chill before cutting for best results.
- (FOR CHOCOLATE SIN MASCARPONE BROWNIES).-----Add 1/2 cup semisweet chocolate chips to brownie batter at end of STEP 3; bake and cool as directed. Meanwhile, blend 1 cup semisweet chocolate chips, 2 Tablespoons confectioner's sugar and 1/2 cup Creme Fraiche in a small heavy saucepan over low heat. Stir constantly until smooth. Pour glaze over brownies and chill until set.
- (FOR DOUBLE TOFFEE MASCARPONE BROWNIES)------Add 2 Teaspoons espresso powder to brownie batter with sugar in STEP 3 mix as directed, then stir in 1/2 cup chopped hard toffee candy such as Heath or Werther's. Bake and cool as directed. Meanwhile, in a small bowl, beat 1/2 cup Creme Fraiche with 3 Tablespoons confectioner's sugar until soft peaks form; stir in another 1/4 cup reserved toffee. Serve immediately over brownies.
- (FOR BOURBON PECAN MASCARPONE BROWNIES).-----Add 2 Tablespoons bourbon and 1/2 cup chopped pecans to brownie batter after STEP 3; bake and cool as directed. Meanwhile in a small saucepan, combine another 2 Tablespoons bourbon, 1/2 cup Creme Fraiche and 1/2 cup light brown sugar. Cook over medium heat, stirring constantly, 5 minutes. Chill sauce before drizzling over brownies.
Nutrition Facts : Calories 217.9, Fat 11.4, SaturatedFat 6.8, Cholesterol 71.3, Sodium 68.1, Carbohydrate 28.2, Fiber 1, Sugar 20, Protein 2.9
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MASCARPONE-SWIRLED BROWNIES WITH NUTTY CARAMEL CORN
From foodandwine.com
3/5 Category DessertAuthor Kate JenningsTotal Time 5 hrs
- 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.
SWIRLED MASCARPONE BROWNIES WITH HAZELNUTS RECIPE
From foodiecrush.com
Reviews 31Estimated Reading Time 6 mins
- Preheat the oven to 350 degrees F. Line a 9 X 9 X 2 inch pan with aluminum foil or parchment paper so that the foil or paper hangs over the sides to easily pull the cooked brownies out of the pan once they're cooked.
- Place a large heat proof bowl over a sauce pan filled with 2 inches of water, bring to medium high heat and melt the butter and chocolate in the bowl, stirring occasionally.
- In a medium bowl, beat the eggs with the vanilla and sugar. In small bowl, mix the flour with the kosher salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the flour and 1 cup of the hazelnuts. Beat until the mixture is shiny and smooth then pour into the lined pan.
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