I’m not sure what I was looking for when I stumbled upon “chocolate mascarpone brownies”, but the recipe sounded interesting. Topping a brownie with creamy mascarpone or perhaps marbling it through the batter seemed like an excellent idea, but in this recipe, the mascarpone is mixed right in with the brownie batter. I was skeptical, but the recipe had 17 ratings several reviewers thought the texture was superior. I had to find out what mascarpone could do for brownie batter, so I bought a tub ($3.99) and some Ghirardelli bittersweet chocolate.
When I took the pan out of the oven, the brownies appeared grainy. I reminded myself that brownies need to sit, so I iced them with the ganache, let them cool, then chilled them for a few hours. The end result was a fantastic fudge brownie with a texture that was truffle-like, yet dense and brownie-ish. I couldn’t really taste the mascarpone, but perhaps it will be discernible tomorrow.
I did make one change to the original. Lennie, who posted the recipe, says to use a glass pan. I used a metal pan lined with non-stick foil. Total cook-time was around 42 minutes.
Sorry the picture’s not great. I am a little tired right now. Maybe tomorrow I’ll get a better shot.