Chocolate Mascarpone Brownies with Ganache Frosting

I feel like I've been slacking a bit in the blogging department and am excited to get back on track. A week ago Sammy and I made the trek down from Vermont to Florida visiting some family and friends along the way. Packing all of my stuff into my Jeep was interesting, and although some things were left behind there were a few priorities that definitely made it: Sammy, clothes & shoes, and all of my kitchen stuff.

Sammy anticipating her 4 day east coast road trip

Although I haven't posted many recent creations, I don't want you to think I've been lacking in the food department. Oh no, that definitely hasn't been the case. I've made plenty of delicious food throughout the week, some things you've already seen, and some things I've taken half ass pictures of and haven't gotten around to showing you. I'll remedy that soon.

One of the things I did get around to making this weekend are these delicious, fudgy, cake-like Chocolate Mascarpone Brownies with a Ganache Frosting. If you like rich and fudgy brownies, these are for you. They are very different to a typical brownie, but trust me, they are rich and delicious (did I already mention that?)
Chocolate Mascarpone Brownies

Printable Recipe
found at notsohumblepie.blogspot.com, adapted from recipezaar.com

• 1 cup unsalted butter
• 4 ounces semi-sweet chocolate, finely chopped
• 1 1/4 cup granulated sugar
• 1/2 cup cocoa powder (extra-dark, dutch processed cocoa is best)
• 1/2 cup mascarpone cheese, softened
• 3 large eggs, at room-temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup all-purpose flour, sifted
• 1/4 teaspoon salt

1. Preheat oven to 325°F and prepare a 8-9" square pan with a little nonstick spray and line the bottom with parchment.
2. In a small saucepan, melt the butter over medium low heat. Once melted add the chocolate to the sauce pan and pull off the heat. Give the pan a little jiggle to submerge the chocolate and then allow to stand for a minute then stir until smooth.
3. Sift the cocoa powder into the chocolate mixture and then add the sugar and salt, mix well and set aside.
4. In your stand mixer using the paddle attachment, beat the mascarpone, eggs, and vanilla on medium speed until smooth. Pour the butter and chocolate mixture into the mixing bowl and mix until no streaks remain.
5. Remove the bowl from your mixer and gently fold the flour into the batter. Pour the batter into your prepared pan and spread evenly with an offset spatula.
6. Bake the brownies for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Place the pan on a wire rack and allow to cool completely. Once cool you can top with the chocolate ganache.

Bittersweet Chocolate Ganache

Printable Recipe

• 6 ounces semi-sweet chocolate, finely chopped
• 6 tablespoons whipping cream
• 2 tablespoons unsalted butter

1. Place chopped chocolate into a heat safe bowl. In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate and allow to stand for a minute then stir until smooth.
2. Once smooth, add the butter one tablespoon at a time stirring until completely melted.
3. Run a knife around the outside of the brownies to release from the pan then invert onto a cutting board or serving platter. Remove the parchment and pour the ganache onto the brownies, spreading evenly with a spatula.
4. Allow the ganache to set up before cutting (this will take a few hours at room temperature, you and speed this along by popping them into the fridge) and enjoy.