Chocolate Mascarpone Brownies » Tatua

Chocolate Mascarpone Brownies

Ingredients

Brownies

½ cup unsalted butter

3 ozs best quality semisweet chocolate, finely chopped

1 cup white sugar

½ cup cocoa powder

½ cup Tatua Mascarpone, softened

3 eggs, at room temperature

3 tsp pure vanilla extract

½ cup all-purpose flour

¼ tsp salt

Ganache

6 ozs best-quality semisweet chocolate, finely chopped

6 Tbsp Tatua Culinary & Whipping Cream

3 Tbsp unsalted butter

Method

Preheat oven to 325°F (165°C); have ready a buttered 8-inch square glass cake pan.
In a small saucepan, melt the butter and bring to a simmer. Place 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.
With a wooden spoon, beat in the Tatua Mascarpone, eggs and vanilla, mixing until smooth.
Gently fold the flour and salt into the batter. Allow batter to stand for ½ hour.
Pour batter into prepared pan and spread evenly.
Bake for 45 to 50 minutes, or until a tester comes out clean.
Place pan on a cooling rack and let brownies cool for 10 to 15 minutes.
To make Ganache - place chopped chocolate in a mixing bowl. In a small saucepan, bring the Tatua Culinary & Whipping 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. Spread over the brownies while still warm.
Cool before serving – makes 16 serves.

More Recipes