Mascarpone-Cheesecake Brownies Four Ways |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This recipe I got from Five Star Classics (the essential guide to cooking with gourmet cheese vol 1) it was a free little book from Albertsons. I really loved the recipes in it so thought I would post and share them here! This is a very versatile recipe that has 4 different ways you can make the brownies. Hope you enjoy! Ingredients:
parchment paper |
1 cup mascarpone cheese |
1 egg yolk |
3 tablespoons sugar |
3 tablespoons flour |
1/2 cup butter |
2 ounces unsweetened chocolate, chopped |
2 ounces bittersweet chocolate or 2 ounces semisweet chocolate |
1 cup sugar |
1 teaspoon vanilla |
2 large eggs |
2/3 cup flour |
1/2 cup semi-sweet chocolate chips (optional) |
1 cup semi-sweet chocolate chips (optional) |
2 tablespoons confectioners' sugar (optional) |
1/2 cup creme fraiche (optional) |
2 teaspoons espresso powder (optional) |
3/4 cup toffee pieces, divided reserve 1/4 cup (optional) |
1/2 cup creme fraiche (optional) |
3 tablespoons confectioners' sugar (optional) |
4 tablespoons bourbon, divided reserve 2 tablespoons (optional) |
1/2 cup pecans, chopped (optional) |
1/2 cup creme fraiche (optional) |
1/2 cup light brown sugar (optional) |
Directions:
1. (CLASSIC CHEESECAKE BROWNIES)-Preheat oven to 350'F Grease 9 square baking pan, then line with 14 X8 sheet of parchment paper, overlapping parchment on two sides to form handles. .
2. In a medium bowl, blend 1 cup of Mascarpone Cheese and 1 egg yolk; stir in 3 Tablespoons Sugar, 3 Tablespoons Flour until smooth, set aside.
3. In a large, heavy nonstick saucepan, melt 1 stick of butter, 2 oz chopped bittersweet or semisweet chocolate, stirring constantly over low heat until smooth. Remove from heat and stir in 1 cup sugar, 1 teaspoon vanilla extract and 2 large eggs until well blended. Stir in 2/3 cup flour until well blended.
4. Spread about 1/2 brownie batter into pan. Alternately spoon on Mascarpone and remaining brownie batter. Shake pan back and forth gently on countertop to level the batters. With the tip of a knife, swirl to marble mixtures.
5. Bake 30-35 minutes or until brownies just begin to pull from sides of pan. Cool completely in pan on rack. Chill before cutting for best results.
6. (FOR CHOCOLATE SIN MASCARPONE BROWNIES).-Add 1/2 cup semisweet chocolate chips to brownie batter at end of STEP 3; bake and cool as directed. Meanwhile, blend 1 cup semisweet chocolate chips, 2 Tablespoons confectioner's sugar and 1/2 cup Creme Fraiche in a small heavy saucepan over low heat. Stir constantly until smooth. Pour glaze over brownies and chill until set.
7. (FOR DOUBLE TOFFEE MASCARPONE BROWNIES)-Add 2 Teaspoons espresso powder to brownie batter with sugar in STEP 3 mix as directed, then stir in 1/2 cup chopped hard toffee candy such as Heath or Werther's. Bake and cool as directed. Meanwhile, in a small bowl, beat 1/2 cup Creme Fraiche with 3 Tablespoons confectioner's sugar until soft peaks form; stir in another 1/4 cup reserved toffee. Serve immediately over brownies.
8. (FOR BOURBON PECAN MASCARPONE BROWNIES).-Add 2 Tablespoons bourbon and 1/2 cup chopped pecans to brownie batter after STEP 3; bake and cool as directed. Meanwhile in a small saucepan, combine another 2 Tablespoons bourbon, 1/2 cup Creme Fraiche and 1/2 cup light brown sugar. Cook over medium heat, stirring constantly, 5 minutes. Chill sauce before drizzling over brownies.
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