Brownies with mascarpone
IngredientsChocolate – 200 g
Eggs – 2-3 pcs.
Sugar – about 100 grams
Butter – 150 g
Flour – 130-150 grams
Cocoa or carob – as desired 1-2 tbsp.
Baking powder – 0.3 tsp.
Cognac or rum – up to 1 tbsp.
Salt – 1 pinch
Mascarpone – 250 g
Sugar – 2-3 tbsp.
Eggs – 1 pc.
Vanilla sugar – 1 tsp.
Photo of the finished dish
Check out the recipe
Step by step recipe with photoI want to share a recipe for brownies with mascarpone. This chocolate brownie and mascarpone cream go great together, but I don’t mean serving brownies with mascarpone-based cream, but rather baking them together, so to speak. I do like both, though.
It is up to you whether or not to add cocoa to the batter. If you use milk chocolate, it is better to add it, but if you use dark or bitter chocolate, it is not necessary. Lately I’ve been using the flavor equivalent of cacao more often.
Instead of mascarpone, you can use another cream cheese. I’ll be honest, I had mascarpone on the verge of its expiration date, which is why it went into the heat treatment.)
To make the mascarpone cream cheese brownies, prepare the ingredients according to the list.
For the cream, combine the mascarpone (or other cream cheese) with the egg, sugar and vanilla sugar.
Stir and whisk to a smooth mass.
To make the brownie batter, melt the chocolate pieces together with the butter in a water bath, over low heat, or in the microwave on medium power.
Stir, allow the chocolate mixture to cool until warm, add the eggs and, if desired, the alcohol. Stir again with a whisk, spatula or fork, but do not whisk.
Then you need to add flour, sugar and, if desired, baking powder, cocoa or cobb.
Place the brownie dough in a greased mold. Traditionally brownies are baked in rectangular moulds, but for homemade versions you can use any mould (round, shaped…).
Then lay the cream of cream cheese.
The finished brownie was supposed to have a spectacular marbled surface on top, so I lightly mixed the cream with the top of the dough. And when baked, the cream was safely, though unevenly, drowned…)
Bake the brownies at 180 degrees for 45-60 degrees, which means you should be guided by the properties of your oven. The main thing is not to overcook!
The brownie cake with mascarpone is ready.
It didn’t turn out as planned, but it was still very tasty and the cream not on top, but in layers in the middle of the brownies turned out to be on point.
Enjoy your tea party!