One-Bowl Mascarpone Brownies Recipe

February 02, 2014

Mascarpone Brownies

Happy Chinese New Year! Hope that you are having a horsing good time and may the year of the horse bring nothing but happiness and satisfied bellies. To welcome the new year, I shall share an amazing and simple One-Bowl Mascarpone Brownie Recipe! Don't you just love one-bowl recipes without all the fuss of washing up?

Anyway, I came across this recipe while searching for a way to use up my leftover mascarpone (from the previous time I made tiramisu). My search came up with many fruit tarts/cheese cake recipes, and so this mascarpone brownie recipe really intrigued me. I've never fathomed that mascarpone could be used in such a manner. What's more, it's a one-bowl recipe! (sorry my lazy self can't stop praising the awesome-ness of one-bowl recipes) Thus, I was tempted to try baking the brownie and putting this recipe to the test.

My verdict? A resounding YES! Do try this for yourself! 

The brownies are nice and moist, with just the right level of sweetness. I don't know if it's just me, but the texture reminds me of Japanese sponge cheese cakes. It's spongy and a bit dense, giving it it's uniqueness. Come to think of it, these brownies would taste even better with walnuts! Perhaps you could add walnuts if you try this recipe.

Adapted from thekitchn

Makes 8 x 8" Brownies

1 cup unsalted butter (226.8g)
3 ounces best-quality semisweet chocolate, finely chopped (85g)
1 cup white sugar (200g)
1/2 cup cocoa powder (sifted) (60g)
1/2 cup mascarpone cheese (113.5g)
3 large eggs, at room-temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour (60g)
1/2 teaspoon salt

1. Preheat oven to 163 degrees celsius and grease or parchment paper a 8x8" pan.
2. In glass/porcelain mixing bowl, melt butter in microwave on full power. Stir in chocolate and mix until combined (a few additional seconds in the microwave may be needed).
3. Add sugar to chocolate/butter mixture until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. It will still look a bit grainy.
4. Add mascarpone, vanilla, eggs and mixing until smooth.
5. Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters)
6. Pour batter into prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes until tester comes out clean.
7. Leave your brownies to cool slightly and serve! (Would be great with a generous scoop of ice cream hehe)

That's it for now! Would be back soon. 

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