MASCARPONE BROWNIES WITH HONEY CHOCOLATE SAUCE
Found this at gildedfork.com who asked Baker's Edge to come up with a recipe and "here is the wonderful combination of honey and mascarpone! Let's see, if you won't faint over this indulgent array of ingredients. The brownies are excessive enough but with the warm sauce it is even better!" As if you could improve upon this awesome flavor." Update: 05/20/2008 A reviewer made these comments about the baking times. "However, in a 9x13 pan, 45 minutes is way too long for them. I baked them for 30 minutes, and they were still slightly overdone around the edges. Next time I will bake them for 25 minutes."
Provided by Manami
Categories Bar Cookie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- BROWNIES:.
- Preheat oven to 350ºF.
- Spray the Baker's Edge pan(9x9" or 9x13") with non-stick cooking spray.
- Combine the flour, baking powder, and salt in a small bowl.
- Melt 1/2 cup butter with the chocolate.
- Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
- Add the eggs to the cheese mixture one at a time and scrape the bowl thoroughly after each egg is added.
- Add the vanilla and mix.
- Add the melted chocolate and mix just until combined.
- Finally, add the dry ingredients and mix slowly until just combined.
- Pour into prepared pan and bake approximately 45 minutes or until toothpick is inserted and comes out clean.
- Remove from oven and allow to cool.
- NOTE: The brownies will rise during the baking process, but after being removed from the oven will collapse to normal height.
- PREPARE THE SAUCE:.
- Heat the heavy cream in a saucepan over medium heat just until starting to boil.
- Remove the pan from the heat and add both types of chocolate.
- Let the chocolate sit a minute and then stir until completely melted; add honey.
- Place brownie on plate and drizzle with sauce; then eat and enjoy!
Nutrition Facts : Calories 400.6, Fat 26.1, SaturatedFat 15.9, Cholesterol 124.8, Sodium 223, Carbohydrate 41, Fiber 1.4, Sugar 32.3, Protein 4.4
CHOCOLATE MASCARPONE BROWNIES
These are, in a word, sublime. This is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway (which isn't cheap), go for the gold and buy high-quality chocolate too. I like using the Lindt dark chocolate in this. Thanks to the Cookworks Show on Food Network Canada, where I saw this recipe being prepared and immediately knew it was a winner. After baking one batch, I knew I had gone to Brownie Heaven!
Provided by Lennie
Categories Bar Cookie
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
- First, prepare the brownies.
- In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
- Stir until chocolate is completely melted.
- Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
- With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
- Gently fold the flour and salt into the batter.
- Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
- Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
- Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
- Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
- Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
- Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
- Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.
Nutrition Facts : Calories 305.6, Fat 25.6, SaturatedFat 15.7, Cholesterol 78.8, Sodium 58.4, Carbohydrate 22.2, Fiber 3.7, Sugar 12.8, Protein 4.5
CHOCOLATE SAUCE BROWNIES
These moist cake-like brownies are loaded with crunchy nuts and topped with sweet frosting. If you don't have leftover chocolate sauce, substitute purchased chocolate syrup in this recipe with equally tasty results. -Vickie Overby, Wahpeton, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate sauce and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in nuts., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat boil 1 minute. Remove from heat. Add chocolate chips; stir or whisk 5 minutes or until smooth. Spread over brownies.
Nutrition Facts :
MASCARPONE BROWNIES WITH FROSTING
Make and share this Mascarpone Brownies With Frosting recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF.
- Spray a 9 x 9-inch pan with non-stick cooking spray.
- Combine the flour, baking powder and salt in a small bowl.
- Melt 1/2 cup of butter with the chocolate.
- Meanwhile, in the bowl of a mixer using a paddle attachment, beat the mascarpone, 6 tablespoons of softened butter, and the sugar until light and smooth.
- Add the eggs to the cheese mixture one at a time and thoroughly scrape the bowl after each egg is added.
- Add the vanilla and mix.
- Add the melted chocolate and mix just until combined.
- Finally, add the dry ingredients and nuts and mix slowly just until combined.
- Pour into the prepared pan and bake approximately 45 minutes or until a toothpick is inserted and comes out clean.
- The brownies will rise during the baking process, but after being removed from the oven will collapse to a normal height. Remove from oven and allow to cool.
- For the frosting, melt chocolate with butter and milk in saucepan.
- Allow to cool.
- Beat mascarpone until well combined.
- Beat in vanilla and melted chocolate mixture.
- Add in confectioners sugar, scraping down the bowl as you go.
- When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is smooth.
- Frost brownies with icing.
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