Brownie Bites with Vanilla Mascarpone Filling

Name: Brownie Bites with Vanilla Mascarpone Filling
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 tablespoon canola oil; 1 teaspoon unsalted butter; 2 cups semisweet chocolate chunks or chips; 2 large eggs; ¾ cup light brown sugar; ½ teaspoon of vanilla extract; ½ cup all-purpose flour; ¼ teaspoon baking powder; ¼ teaspoon kosher salt; 16 ounces mascarpone cheese; 1 teaspoon vanilla extract; ¼ cup powdered sugar; 1/8 - ¼ cup heavy cream

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Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Course
Dessert, Snacks, Baked Goods, Others

Brownie Bites with Vanilla Mascarpone Filling

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

1 tablespoon canola oil
1 teaspoon unsalted butter
2 cups semisweet chocolate chunks or chips 52-62% cacao [We used mostly Ghirardelli semi-sweet chips]
2 large eggs
¾ cup light brown sugar
½ teaspoon of vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon kosher salt
16 ounces mascarpone cheese at room temperature
1 teaspoon vanilla extract or 1 scraped vanilla bean
¼ cup powdered sugar
1/8 - ¼ cup heavy cream

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Instructions

While the oven preheats to 350°, melt the oil, butter, and chocolate together in the microwave on high heat for 2 1/2-3 minutes, stirring at 1-minute intervals (or melt the mixture in a double boiler). Let cool for 5-7 minutes.
In another bowl, whisk together eggs, brown sugar, and vanilla until well combined. Fold the melted chocolate mixture into the egg mixture.
Whisk together the remaining dry ingredients in a separate bowl. Combine the flour mixture with the chocolate mixture until just combined (Don’t over-mix).
Place batter into a shallow dish (like a pie-plate) and freeze for 6-8 minutes.
Prepare 2 cookie sheets with Silpats or parchment paper (or spray with nonstick spray). Using a 1 tablespoon measure, scoop mixture on the cookie sheets. Press them down slightly with your fingers to an even thickness (about 1/4-1/2 inch high). Bake for 8-10 minutes until the tops look dry and cracked (the insides will still be quite moist). Cool completely.
Place the mascarpone and vanilla extract in the bowl of a mixer. Using the whisk attachment, whisk until softened, about 2 minutes. Add the powdered sugar and mix well. Start adding the cream, one tablespoon at a time until you have the consistency you want (the filling will stiffen up a bit when chilled).
Pipe or spoon the filling on one cookie, top with another and press down slightly. Store in an airtight container in the refrigerator. Let them come to room temperature before serving.