Fudgy Mascarpone Brownie. Using a stand mixer fitted with the paddle attachment (or with an electric hand mixer; if using a hand mixer, use a large bowl to accommodate all ingredients), beat the eggs and mascarpone on medium speed until smooth. These are brownies are fudgy without being super dense. I whip the mascarpone into the wet ingredients to incorporate a little air (but not too much), and the whole thing looks almost like a wonderful light mousse.
This recipe uses four whole eggs, and as the name suggests, gets its fudgy texture from mascarpone, the Italian fresh cheese best known from tiramisu. Brownies with mascarpone cheese will keep in the fridge for up to a week but the best way to store them is to freeze them. Cut the thoroughly cooled brownies into individual pieces, wrap each one in plastic wrap (wrap them snugly), then with foil. You can cook Fudgy Mascarpone Brownie using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Fudgy Mascarpone Brownie
- You need of butter.
- Prepare of Semi sweet chocolate.
- It’s of eggs.
- It’s of sugar.
- You need of all purposed flour.
- It’s of cocoa powder.
- It’s of vanilla extract.
- You need of salt.
- Prepare of mascarpone cheese room temp.
- You need of Chocolate ganache.
- It’s of chocolate.
- You need of whip cream.
Place each one in a freezer safe container or Ziploc bag. Grab your mini cupcake and muffin pans, 'cause these Fudgy Brownie Bites with Chocolate Mascarpone Whipped Cream are one of the easiest bite-size treats to make! Each bite is filled with fudgy chocolate and topped with a light and fluffy chocolate mascarpone whipped cream that can't be beat! The mascarpone keeps things moist and dense without the same thin, underdone taste of a normal fudgy brownie.
Fudgy Mascarpone Brownie instructions
- Melt butter and chocolate in low heat microwave. Set aside.
- Mix egg and sugar. Add vanilla, salt, chocolate mixture, marcarpone cheese. Stir with wooden spoon gently..
- Add flour and cocoa powder. Stir gently until just mix.
- Pour in 9×12 inch greased pan (line in parchment paper).
- Bake at 170C for 25 min. Once cool down, top the brownie with chocolate ganache (optional).
It also allows the chocolate to shine through without feeling a sugar coma after eating one (although we make no promises that you can eat just one). Stir in the sugar and cocoa powder, followed by the mascarpone cheese, eggs, vanilla, and espresso powder. Finally, add in the flour and salt. Sift the flour, cocoa powder, and salt together and mix into the wet ingredients. Just mix until they are all combined.