Mascarpone Brownies with Whipped Cream
Occasionally time is not my best friend and that’s when I choose to make simple, quick desserts – but they still have to be delicious.
Brownies are just perfect for when you’re short on time or when guests are coming over. I’ve made so many variations of these brownies I’ve lost count. But the mascarpone in both the sponge and the whipped cream gives this brownie a creamier, smoother texture…just perfect!
Enjoy this delicious mascarpone brownie recipe with whipped cream. Find the full recipe below!
Mascarpone Brownies with Whipped Cream
Ingredients
Brownie:
- 120 g butter
- 150 g dark chocolate
- 150 g sugar
- 50 g cocoa powder
- 125 g mascarpone cheese
- 3 eggs
- 1/2 vanilla pod
- 70 g flour
- a pinch of salt
Ganache:
- 100 g dark chocolate
- 50 g heavy whipping cream
Whipped Cream:
- 125 g mascarpone cheese
- 200 ml whipping cream
- 2 tbsp vanilla sugar
Instructions
Brownie:
- Melt the butter and chocolate over a low heat. When the mixture is smooth, add the sugar and cocoa powder and mix well.
- Whisk the room-temperature mascarpone until it becomes creamy then incorporate it into the chocolate cream. Add the eggs one at a time, mixing well after each one. Finally, add the flour and a pinch of salt.
- Preheat the oven to 160 °C (320 °F). Line a small 20/20 cm (8×8 inches) baking tray with butter and flour (or parchment paper). Position the oven rack on level 3 from the top.
- Combine the flour with the cocoa powder and a pinch of salt.
- Melt the butter over a low heat and set aside.
- Whisk the egg yolks well with the sugar until they double in volume and lighten in color. Add the hot water and mix for a few seconds. Add the melted butter and mix slowly.
- Fold in the dry ingredients. Gradually pour in the milk and stir continuously to obtain a smooth mixture. Finally, add the amaretto essence and the scraped out inside of half the vanilla pod.
- Mix gently and pour the mixture into the baking tray. I don’t know if I mentioned this before, but for brownies, I just use a whisk, I don’t get the mixer dirty at all 🙂
- Bake for 25-30 minutes. Leave the brownie to cool in the pan and start on the decor.
The ganache:
- Melt the chocolate with the heavy whipping cream over a low heat. Pour the cream over the cooled brownie. Level it and refrigerate.
The whipped cream:
- Whisk the whipping cream with the vanilla sugar until frothy. Separately, whisk the mascarpone to make it creamy and then gently fold it into the whipped cream using upward movements. Pour the cream into a piping bag and decorate the cake with rosettes.
Slice, serve, and enjoy!
Notes
Tried this recipe?Let us know how it was!
Tip: if you don’t have mascarpone in your pantry, you can try on of these mascarpone substitutes.
