Chocolate Mascarpone Brownies

INSTRUCTIONS

1. Preheat oven to 325°F and prepare a 8-9" square pan with a little nonstick spray and line the bottom with parchment.
2. In a small saucepan, melt the butter over medium low heat. Once melted add the chocolate to the sauce pan and pull off the heat. Give the pan a little jiggle to submerge the chocolate and then allow to stand for a minute then stir until smooth.
3. Sift the cocoa powder into the chocolate mixture and then add the sugar and salt, mix well and set aside.
4. In your stand mixer using the paddle attachment, beat the mascarpone, eggs, and vanilla on medium speed until smooth. Pour the butter and chocolate mixture into the mixing bowl and mix until no streaks remain.
5. Remove the bowl from your mixer and gently fold the flour into the batter. Pour the batter into your prepared pan and spread evenly with an offset spatula.
6. Bake the brownies for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Place the pan on a wire rack and allow to cool completely. Once cool you can top with the chocolate ganache.

Bittersweet Chocolate Ganache:

6 ounces semi-sweet chocolate, finely chopped

6 tablespoons whipping cream

2 tablespoons unsalted butter

METHODS:

1. Place chopped chocolate into a heat safe bowl. In a small saucepan, bring the heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate and allow to stand for a minute then stir until smooth.
2. Once smooth, add the butter one tablespoon at a time stirring until completely melted.
3. Run a knife around the outside of the brownies to release from the pan then invert onto a cutting board or serving platter. Remove the parchment and pour the ganache onto the brownies, spreading evenly with a spatula.
4. Allow the ganache to set up before cutting (this will take a few hours at room temperature, you can speed this along by popping them into the fridge) and enjoy.