Mascarpone Brownies with Whipped Cream

Name: Mascarpone Brownies with Whipped Cream
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 120 g butter; 150 g dark chocolate; 150 g sugar; 50 g cocoa powder; 125 g mascarpone cheese; 3 eggs; 1/2 vanilla pod; 70 g flour; a pinch of salt; 100 g dark chocolate; 50 g heavy whipping cream; 125 g mascarpone cheese; 200 ml whipping cream; 2 tbsp vanilla sugar

User Reviews

4.9

141 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings
12 servings
Course
Dessert
Cuisine
International

Mascarpone Brownies with Whipped Cream

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

Brownie:

120 g butter
150 g dark chocolate
150 g sugar
50 g cocoa powder
125 g mascarpone cheese
3 eggs
1/2 vanilla pod
70 g flour
a pinch of salt

Ganache:

100 g dark chocolate
50 g heavy whipping cream

Whipped Cream:

125 g mascarpone cheese
200 ml whipping cream
2 tbsp vanilla sugar

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Instructions

Brownie:

Melt the butter and chocolate over a low heat. When the mixture is smooth, add the sugar and cocoa powder and mix well.
Whisk the room-temperature mascarpone until it becomes creamy then incorporate it into the chocolate cream. Add the eggs one at a time, mixing well after each one. Finally, add the flour, the seeds from half of a vanilla pod and a pinch of salt.
Mix gently and pour the mixture into the baking tray.
Preheat the oven to 160 °C (325 °F) and bake the brownie for 45-50 minutes or until a toothpick inserted into the center comes out clear. Leave the brownie to cool in the pan and start on the decor.

The ganache:

Melt the chocolate with the heavy whipping cream over a low heat. Pour the cream over the cooled brownie. Level it and refrigerate.

The whipped cream:

Whisk the whipping cream with the vanilla sugar until frothy. Separately, whisk the mascarpone to make it creamy and then gently fold it into the whipped cream using upward movements. Pour the cream into a piping bag and decorate the cake with rosettes.