The last Monday of the month is here again, and with it comes the much anticipated reveal day for the members of Group D in The Secret Recipe Club. For those who don’t know, each month we are assigned (in secret) a blog to cook from. We “stalk” the blog, pick a recipe, cook it, write a blog about it, and set it to go live at exactly the same time on reveal day. This month my blog was Sweetly Serendipity, hosted by the beautiful Taryn, a baking goddess who lives in Boston and dreams of opening her own bakery some day. Yeap, that’s how serious she is. Once I started browsing her site and noticing the profusion of cakes, some extremely involved, I felt a bit uneasy. For instance, I was smitten by this cake, but it will have to wait for a less chaotic time in my life. I kept on browsing her recipes, until I got to “mascarpone brownies”. Simply scrumptious. This is what she had to say about them:
It’s kind of like eating a dense chocolate souffle — their texture is light and airy, but the flavors are deep and delicious. They satisfy every feeling, and shower your mouth with a tantalizing array of sensations. They are smooth and creamy and absolutely perfect.
(from Sweetly Serendipity)
for the brownies
1 cup unsalted butter
3 ounces semisweet chocolate, finely chopped
1 cup white sugar
1/2 cup cocoa powder (sifted)
1/2 cup mascarpone cheese
3 large eggs, at room-temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
for the ganache
6 ounces semisweet chocolate, finely chopped
6 tablespoons whipping cream
3 tablespoons unsalted butter
Preheat oven to 325F and cover a 8 x 8 pan with parchment paper.
In glass mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined. If the chocolate doesn’t fully melt, place it in the microwave again for a few seconds at a time.
Add sugar to the chocolate/butter mixture and mix until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. Don’t worry if it still seems a bit grainy. Add marscarpone cheese, vanilla, eggs and mix until smooth.
Sift flour, salt and cocoa into the chocolate mixture and stir just until combined, making sure to scrape all sides of the bowl. The batter will be rather light in texture, instead of dense and heavy like many brownie batters.
Pour the mixture into the prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes until tester comes out clean. If the surface seems uneven, use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.
While brownies are cooling, make the ganache to pour over the top, a step you should do before the brownies are cold. Heat butter and cream on medium power (taking care not to boil) in the microwave and add chocolate. Stir until all lumps disappear. Immediately pour over brownies. Let cool completely. It is a good idea to place the pan in the fridge to allow the ganache to set. Once chilled a knife will cut through the brownies quite cleanly. Make sure to clean your blade for each cut for a more polished look.
to print the recipe, click here
These brownies were simply spectacular! I never had a brownie with ganache on top, but it’s never too late to find new forms of decadence in life. One piece of brownie will satisfy your chocolate craving for a while, so be the best person you can be and share! 😉
Taryn’s description for these brownies was perfect, I’ve got nothing to add! They will be a hit at any party you take them to, and they are very easy to make, ganache included. I actually made them in our almost completely bare kitchen in Oklahoma, using a couple of bowls, a baking dish, and a cheap whisk (bought for the occasion, as mine was 312 miles away, in Manhattan).
Taryn, thanks for a great recipe!
Please visit my virtual buddies from Group D following the links provided by the blue frog at the end of the post, and have fun!
ONE YEAR AGO: Salmon Tacos
TWO YEARS AGO: Cinnamon Turban Bread
THREE YEARS AGO: Summertime Gratin