Mascarpone Brownies

"All you need is love. But a little chocolate now and then doesn't hurt."

 I can't resist these very decadent brownies.

What makes it SO special is adding Mascarpone cheese and European Plugra Butter.  Find both at Harter House Republic Road and Eastgate locations in Springfield.

Mascarpone is a soft, white, fresh, vegetarian,

cream cheese from the Lombardy region

of southern Italy. In fact, it is not cheese at all,

but rather the result of a culture

being added to the cream skimmed off the milk.

The secret to Plugrá European-Style Butter is a slow-churned process that creates less moisture content and a creamier texture when compared to average table butters.This secret becomes yours for higher, fluffier cakes, flakier pastries, unbelievably creamy sauces, rich enviable risottos, sizzling sautés, and extraordinary flavored butters.

When Should I Use Unsalted Plugrá® European-Style Butter?Unsalted butter is ideally used in recipes because it allows you to control the salt content like a professional baker or chef.

When Should I Use Salted Plugrá Butter?Salted butter is best served at the table. Try serving slices on individual plates for guests or whipped in a small ramekin. For decorative effect, stamp slices with a special design, pipe softened butter through a pastry bag, or curl it with a spoon.

Why is Plugrá Butter Better for Baking?
Plugrá butter contains less water than average table butter. Lower moisture helps you create cakes that rise higher, cookies that crisp more evenly, and flakier pastries.


BROWNIES:

1 cup unsalted butter
3 ounces best-quality semi-sweet chocolate, finely chopped
1 cup granulated sugar
½ cup cocoa powder
½ cup mascarpone cheese, softened
3 large eggs, at room temperature
2 tsp pure vanilla extract
½ cup all-purpose flour
¼ tsp Salt

GANACHE:

6 ounces best-quality semi-sweet chocolate, finely chopped
6 Tbs whipping cream
3 Tbs unsalted butter

Steps:

1. Preheat oven to 325°F. Butter an 8-inch square pyrex pan.

2. Place chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt butter in microwave (take it out before it starts bubbling.) Pour butter over the chocolate and let stand for 30 seconds. Stir until chocolate is completely melted. Sift in sugar and cocoa powder.

3. With a wooden spoon, beat in mascarpone, eggs and vanilla, mixing until smooth. Gently fold in flour and salt.

4. Pour batter into prepared pan and spread evenly. Place into preheated oven and bake 45 to 50 minutes, or until a tester comes out clean.

5. Place pan on cooling rack and let brownies cool 10 to 15 minutes while you make the ganache.

6. Place 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 ganache over brownies while still warm, and spread to cover evenly.

7. Let 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.


Yield: About 16 brownies