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mascarpone chesse brownies

I really debated calling this - "what I make when I have a bad day and want to binge on more than just Ice cream". However that title seemed to be way too dramatic (and honestly not very inviting). Seriously though, what goes best with Ice cream ?  Gooey chewy "melt in your mouth" brownies.

The pictures for this don't scream - "eat me", but this is one of those "don't judge a book by its cover" recipes . Before pulling out your ingredients and baking pan - make sure you have your favorite Ice cream on hand - you will want to place a slice of hot gooey brownie onto scoops of ice cream

mascarpone chesse brownies
mascarpone chesse brownies
mascarpone chesse brownies
mascarpone chesse brownies
mascarpone chesse brownies
mascarpone chesse brownies

I adapted the brownie recipe from Ghiradelli's Award Winning Brownies (on the back of the sweet ground cocoa pack).

What you need.

For the brownies

  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup butter
  • 3/4 Ghirardelli swwet ground cocoa
  • 2/3 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

For the Mascarprone Layer

  • 1 cup mascarprone cheese
  • 1 egg
  • 1/3 cup granulated white sugar
  • 1/2 teaspoon vanilla extract


How to.

For the Brownies

Preheat oven to 350 degrees. Stir eggs, sugar and vanilla together with a spatula. Then add butter and mix. Sift cocoa powder, flour, baking powder and salt into a mixing bowl. Stir egg mixture into dry ingredients and mix. 

Pour mixture into a greased baking pan and set asider

For Mascarprone layer

Mix cheese with spatula until it is smooth. Add in sugar, vanilla and egg and whip until creamy and smooth. Pour the mixture over the brown mixture. Run a wooden spoon through the mixture to lightly combine.

Bake at 350 degrees for 30 to 40 minutes. Serve with ice cream of choice.

Serves 12/ 1 hour

mascarpone chesse brownies
mascarpone chesse brownies