Mascarpone Brownies with Whipped Cream
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
International
Mascarpone Brownies with Whipped Cream
Description
The mascarpone brownies start with melting butter and dark chocolate, combined with sugar and cocoa powder for a rich base. Creamy mascarpone cheese is whipped separately then incorporated along with eggs, vanilla seeds, flour, and a pinch of salt, creating a delicate batter poured into a baking tray. Baking at moderate temperature yields a brownie with tender crumb and intense chocolate taste.
Once cooled, a ganache made by gently melting dark chocolate with heavy cream is poured atop the brownies and chilled until set, adding a glossy, creamy layer. The whipped cream topping is made by whisking whipping cream with vanilla sugar until frothy, then folding in mascarpone cheese for extra richness and a velvety texture.
Combined, the layers provide a complex chocolate dessert: dense, moist brownies under a smooth ganache, finished with fluffy, lightly sweetened cream. This dessert offers both contrast and harmony in flavors and texture, suitable for special occasions or indulgent moments.
Ingredients
Brownie:
- 120 g butter
- 150 g dark chocolate
- 150 g sugar
- 50 g cocoa powder
- 125 g mascarpone cheese
- 3 egg
- 1/2 vanilla pod
- 70 g flour
- salt a pinch
Ganache:
- 100 g dark chocolate
- 50 g heavy whipping cream
Whipped Cream:
- 125 g mascarpone cheese
- 200 ml whipping cream
- 2 tbsp vanilla sugar
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.
Slice, serve, and enjoy!
Notes
User Reviews
Overall Rating
4.9
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