Best 7 Mascarpone Brownies With Honey Chocolate Sauce Recipes

CHOCOLATE MASCARPONE BROWNIES

Steps:

• Preheat oven to 325°F. Butter an 8-inch square pyrex pan.
• Place the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt the butter in a microwave, just until melted- don't let it cook and bubble (if no microwave, melt quickly on the stove instead). Pour the butter over the chocolate and let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is well incorporated. Sift in the sugar and cocoa powder.
• With a wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth. Gently fold in the flour and salt.
• Pour the batter into the prepared pan and spread evenly. Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and let the brownies cool 10 to 15 minutes while you make the ganache.
• Place the chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and butter to just below boiling point, over medium heat. Pour this hot mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Pour the ganache over the brownies while still warm, and spread to cover evenly.
• Let the ganache firm-up before cutting. It's best to refrigerate them until quite firm. Once the ganache is firm and the brownies have been cut, they do not need to be kept in the refrigerator.

CHOCOLATE MASCARPONE BROWNIES

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.

MASCARPONE BROWNIES WITH HONEY CHOCOLATE SAUCE

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!

MASCARPONE BROWNIES WITH FROSTING

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.

CHOCOLATE-HONEY BROWNIE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.
• Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.

HONEY BROWNIES

Steps:

• Mix ingredients in order listed.
• Pour into greased 8 inch pan.
• Bake at 350 F for 30 to 40 minutes or until brownies begin to pull away from the edge of the pan (keep an eye on them the last few minutes).
• Cool in pan.
• Cut into squares.
• No frosting necessary.
• These are amazingly sweet and delicious on their own.

MASCARPONE BROWNIES

Steps:

• Preheat oven to 325°F and grease an 8x8 baking pan.
• In a double boiler melt butter and chocolate, stirring frequently.
• When chocolate and butter are completely melted and combined, add sugar and stir until mixture is shiny. It will still look a bit grainy.
• Remove from heat and add marscapone, vanilla, and eggs, mixing until smooth.
• Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters).
• Pour batter into prepared pan and smooth top to ensure even baking.
• Bake for 40-50 minutes until tester comes out clean.
• Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish! Merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.
• About 5 minutes before your brownies are done, start making your ganache to pour over the top (which you will want to do while your brownies are still warm). In a double boiler heat butter, cream, and chocolate until melted, stirring frequently.
• Once brownies have been tamped flat and your ganache is smooth, immediately pour ganache over brownies. Let cool completely in refrigerator.
• Once chilled, turn the brownies out of the pan onto a cutting board, and slice into desired number or pieces (4 cuts in each direction will yield 25 pieces approximately 1.5"x1.5" in size). Dusting the knife with cocoa powder may help keep it clean if this becomes problematic.