These Chocolate Mascarpone Brownies are a truly decadent and delicious brownie recipe.
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.
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.
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.
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.
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:
- Chocolate Chip Walnut Brownies
- Peanut Butter Cup Brownies
- Pretzel Toffee Chip Brownies
- Mint Chip Brownies
- Salted Caramel Brownies
- Triple Decker Brownies
- Caramel Pecan Brownies
- Chocolate Fudge Brownies
Chocolate 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
PREPARE THE BROWNIES:
- 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.
PREPARE THE GANACHE FROSTING:
- 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.)
Sounds yummy! I may give it a try when the price of mascarpone cheese drops, alot! Is there a substitute for mascarpone cheese?
Here’s what I found on the Internet- but I haven’t tried it: Cream cheese makes a great substitute for mascarpone. There are two methods to substitute mascarpone: Substitute 1 cup of mascarpone with 1 cup of a cream cheese and whipping cream mixture. To make this mixture, use 1/4 cup of cream for every 8 oz.
I loved this recipe. I followed the directions for the brownies. but made them gluten free and I added 1 tsp. of vanilla extract and 1/2 tsp. of espresso powder to the ganache. They are wonderful! Thank you for sharing this recipe!
Delicious bites of chocolaty clouds. So light, almost like a flourless chocolate cake, but with a rich chocolate flavor. I’ll be making these again!
I made this brownie and it turned out greasy and had a very weird texture. I have gone over the steps and still can’t figure out why they turned out terrible!! 🙁
I have not had that feedback before… not sure!
These are heavenly. Thank you for sharing this recipe.
These are THE BEST brownie ever! Very decadent chocolate goodness 💜
Though good, I didn’t think the brownies had enough of a chocolate flavor. Perhaps using bittersweet or dark chocolate would yield a more intense flavor. They were very moist, however, and easy to make. My chopped chocolate did not melt all the way, leaving tiny bits in the finished product, but I actually liked having a little something chewy inside the fudge-like brownie.
add some espresso or coffee
J love this recipe. My question is they are best eaten withing how many days kept in room temperature
I’d probably say three days stored at room temperature is the max. Maybe a little longer in the fridge. Longer in the freezer.
I just made these today. Oh my goodness…. they’re heavenly!! I will definitely save this recipe and make it often!
Can these brownies be frozen?
Sure! Just seal them well.
These were great – so rich! A real treat w a scoop of vanilla ice cream.
These brownies were such a hit! Had so many lovely comments. When making the brownies I substituted semi sweet chocolate with dark chocolate caramel sea salt. Thank you for this delicious and easy recipe.
I’d love to make this, but I have some chocolate mascarpone, and wonder if I could substitute it for regular mascarpone.
Haven’t tried yet, just wondering if I can make them 2 days ahead of eating?
Should be fine.
Excellent! Best brownie that I have ever eaten! Thank you for this delicious recipe.
Made these and took to party…huge hit. Everyone loved them!! Lost the recipe, but just found it yeah!!! The mascarpone cheese makes this recipe. Def try it, you won’t be disappointed .
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.
Could you double this recipe!
I haven’t tried it, but I’m sure you can try.
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.
I haven’t, but it sounds delicious!
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.
My mouth is watering just thinking about these!
These brownies are my go-to brownies to make when craving something sweet and chocolate!
I’d never heard of mascarpone before so I thought I’d give these a try and they turned out amazing! So good!
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!
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.
All I can taste is the butter in the ganache. I’ve never added butter to a ganache before. Otherwise, very moist.
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.
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!!!!
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.
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! 🙂
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!
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!