Mascarpone Brownies
By: Chris Paulk
Published: Wednesday, May 12, 2010 - 8:45am

Ingredients




FOR THE BATTER:

2/3 cup ALL PURPOSE FLOUR
1/4 teaspoon SALT
1/2 teaspoon BAKING POWDER
2 ounces UNSWEETENED CHOCOLATE
2 ounces SEMISWEET CHOCOLATE
2 ounces BITTERSWEET CHOCOLATE
2 tablespoons STRONG BREWED COFFEE
1/2 cup (1 STICK) BUTTER
1 cup SUGAR
2 teaspoons VANILLA EXTRACT
3 LARGE EGGS
FILLING:

8 ounces MASCARPONE CHEESE
1/4 cup SUGAR
1/4 teaspoon VANILLA EXTRACT
1 EGG YOLK

Preparation

1 HEAT OVEN TO 325* 2 GENEROUSLY BUTTER & FLOUR AN 8X8 SQUARE PAN 3 TO MAKE BATTER: 4 IN A SMALL BOWL, SIFT TOGETHER THE FLOUR, SALT & BAKING POWDER. SET ASIDE. 5 IN A DOUBLE BOILER, COMBINE THE CHOCOLATES, COFFEE AND BUTTER. STIR OCCASIONALLY UNTIL THE MIXTURE IS MELTED & SMOOTH. REMOVE FROM HEAT. ADD THE SUGAR & VANILLA. COOL SLIGHTLY. ADD THE EGGS, ONE AT A TIME, STIRRING, TO FULLY INCORPERATE INTO THE MIXTURE. COMBINE WITH THE FLOUR MIXTURE. 6 PREPARE THE FILLING MIXTURE IN A SEPARATE BOWL. 7 POUR 1/2 OF THE BATTER INTO THE BAKING PAN. SPOON 1/2 OF THE FILLING IN “DOTS” OR SPOONFULS ONTO THE BATTER MIXTURE. TOP WITH THE REMAINING BATTER AND AGAIN WITH THE FILLING. 8 RUN A KNIFE IN S- SHAPES THROUGH THE MIXTURE  TO SLIGHTLY COMBINE. 9 BAKE AT 325* FOR 50 MINUTES 10 REMOVE FROM THE OVEN AND LET COOL 2-3 HOURS. 11 CUT AND SERVE.

About


These brownies are to die for. I always double or triple the batch and freeze the balance so I have a fast dessert to pull out for company. Not that they’ll last that long.