I may have had one of the greatest moments of my life yesterday. My sneaky husband that loves me more than I deserve, and my adorable sister that brings joy to my soul have been keeping a secret from me. A very big secret. I came home from lunch with my mother-in-law, walked in the door, and was greeted by my sister and my sweet as a button nephew! I cried a little…or maybe a lot…as Emery repeated “Nie Nie” over and over again with a big grin between his chubby cheeks. Having them here to spend my 30th birthday with me is so special!
Since my baking challenge isn’t yet over, Sarah and Emery helped out with the recipe that holds the 28th spot.
It’s a brownie. If you’ve been following along in this little challenge and remember the last brownie I made with my mom…don’t judge me. I absolutely DO NOT have a stack of brownie recipes sitting in a box somewhere that I will never try. 🙂 I did, however, have a container of mascarpone cheese that I needed to use up, and this recipe was just asking to be made. So we did! And then we got to share them with some of our favorite people ever!
Life is sweet. ♥
Chocolate Mascarpone Brownies (recipe courtesy of http://www.food.com)
1 cup unsalted butter
3 oz. best-quality semisweet chocolate, finely chopped
1 cup white sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 large eggs, at room temperature
2 tsp pure vanilla extract
1/2 cup flour
1/4 tsp salt
For the ganache:
6 oz. best-quality semisweet chocolate, finely chopped
6 Tbsp whipping cream
3 Tbsp unsalted butter
- 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.
What I love about these sinfully chocolate squares: Chocolate, chocolate, and more chocolate!
What I hate about these sinfully chocolate squares: They aren’t much to talk about. Nothing too exciting, and a little bit too cake like to be a real brownie.