Frugal Fridays – Chocolate Mascarpone Brownies

When you’re a member of about, oh, six or seven cooking groups (I lose count), you have things like mascarpone, butter, and premium chocolate laying about the house.  That’s just the way it is.  So, after a recent Tuesdays with Dorie tiramisu cake, I had some mascarpone left over.  Mindful of keeping my girlish figure, I decided to make brownies.  BWA HA HA!

These brownies got better after a day or so, and while they were moist, I like them a bit fudgier.  My husband said the same thing, and proceeded to eat most of them, and he’s not even a chocolate person.  I used 70% chocolate because I usually think brownies are too sweet, but I think next time, I’ll mix in some semi-sweet chocolate to smooth things out a bit.  Thanks to Linda at Tender Crumb, who found the recipe via Teanna’s Spork or Foon?  And she found the recipe at Recipezaar.

If you want to join me for Frugal Fridays, just email me with a link to something you made using what you had around the house.  You didn’t have to have made it in the last week, but you did have to blog about it in the last week.

Chocolate Mascarpone Brownies

1 cup unsalted butter (plus more for preparing pan)

3 ounces semisweet chocolate, finely chopped (I used 70% Green and Blacks, but I’ll mix in some semi sweet next time)

1 cup granulated sugar

1/2 cup cocoa powder

1/2 cup mascarpone cheese, softened

3 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup all-purpose flour

1/4 teaspoon salt

Ganache

6 ounces semisweet chocolate, finely chopped (I used 70% Lindt Excellence, and next time I’ll mix in something sweeter)

6 tablespoons heavy cream

3 Tablespoons unsalted butter

Preheat oven to 350°. Butter an 8-inch square glass baking pan and set aside.

Place the butter and chocolate in heat-proof bowl and set over a pot of simmering water.  Stirring constantly, melt butter and chocolate.  Set aside and let cool.

Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.

Pour batter into pan and spread evenly.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan on cooling rack.

Ganache

Place chopped chocolate in a small bowl. Set aside.

In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.

Pour ganache over cooled brownies and spread evenly.

Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.

Yields 16 brownies.