Chocolate Mascarpone Brownies

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These Chocolate Mascarpone Brownies are a truly decadent and delicious brownie recipe.

Chocolate Mascarpone Brownies

How to make Chocolate Mascarpone Brownies:

You’ll be melting butter and then pouring over chopped semisweet chocolate in a bowl. The hot butter will melt the chocolate.  Then you’ll whisk that together until nice and smooth. Next you’ll mix in sugar and cocoa powder, then mascarpone cheese, eggs, vanilla, flour and salt. You’ll want to make sure the batter is well combined… and that there isn’t any residual butter swimming around in the batter before pouring it into a pan to bake.

Chocolate Mascarpone Brownies

What is Mascarpone Cheese?

It’s a fresh Italian cream cheese (not like USA cream cheese) sold in a tub.  You should be able to find it in the specialty cheese section of your local market.  Trader Joe’s also carries it, and you’ll find it for a good price there! If you don’t have access to mascarpone cheese, there are suggestions for how to substitute here.

Making Chocolate Ganache

After the brownies are baked, you’ll prepare the ganache frosting (a mix of chocolate, cream and butter). It’s simple to make. You’ll just heat up the cream and then add the chocolate and butter to the hot cream and let it sit.

Chocolate Mascarpone Brownies with Chocolate Ganache

Then you just whisk it together until it’s nice and smooth and pour it over your pan of brownies.  It’s a thick layer of frosting that finishes these off and makes these Chocolate Mascarpone Brownies so decadent and wonderful!

Give the chocolate ganache a chance to set, and then they’ll be easier to cut. You can see in the photo below that the frosting does set when it has been given a chance to cool.

Bite of Chocolate Mascarpone Brownies

The texture of these brownies can be described as rich and dense.  They might be a little bit different in texture than what you’re imagining most brownies are like, but they’re a total delight.  They are so delicious and chocolatey and rich!

Here are a few more brownie recipes you might like to try:

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4.88 from 8 votes

Chocolate Mascarpone Brownies

Totally decadent brownie recipe!
Prep Time 25 minutes
Cook Time 50 minutes
Servings 16 brownies
Calories 349kcal
Course Dessert
Cuisine American
Keyword chocolate brownies, chocolate mascarpone brownies, mascarpone brownies



  • 1 cup (2 sticks) unsalted butter
  • 3 ounces semisweet chocolate, chopped
  • 1 cup granulated white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup mascarpone cheese, at room temperature
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt


  • 6 ounces semisweet chocolate, chopped
  • 6 tablespoons whipping cream
  • 3 tablespoons unsalted butter, cut into pieces



  • Preheat oven to 325°F. Butter an 8-inch square pyrex pan.
  • Place the chopped chocolate in a mixing bowl; set aside. In a small glass bowl, melt the butter in a microwave, just until melted- don't let it cook and bubble (if no microwave, melt quickly on the stove instead). Pour the butter over the chocolate and let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is well incorporated. Sift in the sugar and cocoa powder.
  • With a wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth. Gently fold in the flour and salt.
  • Pour the batter into the prepared pan and spread evenly. Bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and let the brownies cool 10 to 15 minutes while you make the ganache.


  • Place the 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 the ganache over the brownies while still warm, and spread to cover evenly.
  • Let the 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.



  • *Look for tubs of mascarpone cheese (like the cream cheese tubs) in the gourmet cheese section of your grocery store- or in gourmet markets. Trader Joes carried mascarpone cheese at a good price (as well as good quality chocolate bars.)


Serving: 1brownie | Calories: 349kcal | Carbohydrates: 26g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 62mg | Potassium: 158mg | Fiber: 2g | Sugar: 19g | Vitamin A: 664IU | Calcium: 37mg | Iron: 2mg

Chocolate Mascarpone Brownies

chocolate mascarpone brownies

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  • Mimi wrote:

    Maybe the best brownie recipe I’ve ever had. I will keep these for my guilty pleasures. They are awesome, rich, not too sweet and decadent.

  • Traci wrote:

    Could you double this recipe!

    • Lori Lange wrote:

      I haven’t tried it, but I’m sure you can try.

  • Kere griffin wrote:

    Have you tried this process as a lemon blondie? We have a cafe whom makes a lemon blondie that resembles a creamy almost bakes cheesecake type texture but is not, they won’t give out their receipe which is a sad thing as it is to delicious.

    • Lori Lange wrote:

      I haven’t, but it sounds delicious!

  • KB wrote:

    Fantastic recipe! Has ruined me for all other brownie recipes. Very moist texture-almost like lava cake minus the gooey center- and goes great with ice cream. I messed up the ganache royally so I ended up making a frosting by pouring 4 tbsp melted butter over 5oz chocolate, stirring, and adding about 1/2 cup powdered sugar and the remaining mascarpone (1/2 cup-ish). It was excellent but I will definitely try the ganache again next time.

  • Katie wrote:

    My mouth is watering just thinking about these!

  • Valentina wrote:

    These brownies are my go-to brownies to make when craving something sweet and chocolate!

  • Stephanie wrote:

    I’d never heard of mascarpone before so I thought I’d give these a try and they turned out amazing! So good!

  • Kara wrote:

    These are seriously dangerous! The brownie is nice and rich, and don’t even get me started on the ganache. Why have I not been pouring it on top of all my brownies? So good!

  • Ann wrote:

    Made these for a charity bake sale. They were easy to make, cut beautifully (unlike a lot of brownies), and sold fast. Would definitely make these again.

  • Corey wrote:

    All I can taste is the butter in the ganache. I’ve never added butter to a ganache before. Otherwise, very moist.

  • Amy velenchenko wrote:

    Thank you for the recipe! Sounds delicious!

    Walmart carries mascarpone cheese in Idaho and So. California in their gourmet refrigerated section (in my store its near teh deli countries.

  • Terri Hixson wrote:

    Thank you so much for sharing this recipe. It was so simple to make. I had never made ganache before, but it turned out very tasty! This brownie will now be my hubbys favorite dessert! I used my NuWave Elite oven, cooked at 300 degrees for 35 minutes in an 8×8 aluminum cake pan. I followed all your recipe to a “T” other than that. Deeeelllicious!!!!

  • Lea wrote:

    Love this recipe but for the ganache on top I melted the rest of the semisweet chocolate and mixed in the left over marscapone which we all know is expensive shit and shouldn’t go to waist. Gives you a more dense and delicious coating.

  • Marija wrote:

    I made them today, they are soooo good, so delicious, so dense! Thank you for the recipe. Besides, I love all of your recipes, they are wonderfull. THANK YOU SO MUCH! 🙂

  • Webbi wrote:

    Made these on Wednesday night. They turned out perfectly. Wonderfully rich and very fudgey. Cut them small- a little goes a long way! They’re so good I sent some to my parent’s house and mailed some to NH! GREAT RECIPE!

  • Anna wrote:

    Mine turned out perfectly! Rich and chocolatey. My first experience with making brownies from scratch and it was a huge success. Everyone I shared them with said they were absolutely delicious. I had no issues whatsoever with excess butter either, everything was spot on. Thanks so much for sharing your recipe!