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Mascarpone One-bowl Brownies


Mascarpone gives these brownies a full-bodied, creamy texture that can’t be beat, and the chocolaty ganache is just the icing on the cake.




  • 1 cup fresh, unsalted butter
  • 3 ounces semisweet chocolate, finely chopped
  • ½ cup sugar
  • ½ cup mascarpone cheese
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup cocoa powder


  • 3 tablespoons unsalted butter
  • 6 tablespoons whipping cream
  • 6 ounces best-quality semisweet chocolate, finely chopped


  1. Preheat oven to 325°F. Line an 8x8-inch pan with parchment.
  2. Melt butter in a small saucepan over low heat. Stir chocolate into melted butter and whisk together until combined. 
  3. Add sugar, heating again gently, if necessary to get the sugar to dissolve well. Mixture will look grainy.
  4. Pour butter mixture into a medium-size bowl; add mascarpone, vanilla, and eggs. Mix until smooth.
  5. Slowly sift in flour, salt, and cocoa, stirring well after each addition. Scrape the sides of the bowl with a spoon, making sure the batter is blended well.
  6. Pour batter into parchment-lined pan. Bake 40-50 minutes or until a toothpick inserted into the center comes out clean.  
  7. While brownies are cooling, make the ganache. Heat butter and cream together over low heat, stirring constantly to avoid boiling. Add chocolate and continue stirring until all the lumps disappear.
  8. Immediately pour the ganache over the brownies, while they are still slightly warm. Cool completely before serving.


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Mascarpone Brownies

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