Do you know what this is? Go ahead… guess. I’ll wait.
Yes. It’s a brownie. But it’s not just any brownie. No, no… this, my friends, is a mascarpone brownie. Mascarpone cheese… one of the most magical foods on earth. In a brownie. And, it is… in a word… divine.
But, wait. Can you wrap your brain around the fact that it gets BETTER than this? Because it does.
What could possibly improve on the divinity of a mascarpone brownie? Are you ready?
That’s a honey chocolate sauce.
So, what’s a step up from divine? Because that’s what this brownie is once you’ve topped it with honey chocolate sauce. Perhaps heavenly is a good word.
And how photogenic is it?
Just… lovely. Who knew a brownie could be so elegant?
You cannot live your life a second longer without trying these brownies. Really. Put the Christmas cookies aside for a moment and make these little beauties. You won’t regret it for a second. I promise.
Recipe after the jump…
Mascarpone Brownies with Honey Chocolate Sauce
(adapted from The Gilded Fork and Bakers Edge)
For the brownies:
¾ cup all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
½ cup butter
6 ounces bittersweet chocolate
8 ounces mascarpone cheese
6 tablespoons butter, softened
1 2/3 cup sugar
2 teaspoons vanilla
For the sauce:
1/2 cup heavy cream
3 ounces bittersweet chocolate, chopped into small pieces
2 ounces semisweet chocolate, chopped into small pieces
3 tablespoons honey
Preheat oven to 350 degrees F.
Spray baking pan with non-stick cooking spray. Combine the flour, baking powder and salt in a small bowl. Melt ½ cup of butter with the chocolate. Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth. Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added. Add the vanilla and mix. Add the melted chocolate and mix just until combined. Finally, add the dry ingredients and mix slowly just until combined. Pour into the prepared pan and bake approximately 45 minutes or until a toothpick inserted in the center comes out clean. (The brownies will rise quite a bit during the baking process, but after being removed from the oven will collapse to a normal height.) Remove from oven and allow to cool completely.
Note: This recipe was developed for use with a Bakers Edge pan. If you are using a normal 9”x9” or 9”x13” baking pan, the bake time will increase slightly. Mine took right at 50 minutes in a 7″x11″ pan.
Prepare the sauce:
Heat the heavy cream in a saucepan over medium heat until just starting to boil. Remove the pan from the heat and add both types of chocolate. Let the chocolate sit for a minute and then stir until completely melted. Add the honey.
Note: The brownies are good both with and without the sauce. If you decide to use the sauce (and you really should), it is best to make it ahead of time and refrigerate until you are ready to use it. This allows the honey flavors to develop more fully. Heat it slightly over a low heat and once it is pourable, serve it with the cooled brownies.
Once brownies have cooled to room temperature, cut and place individual brownies on plates and drizzle with sauce.