I am married to an incredible man who is very easy to please. So when he sent me a link to these brownies, I had no problem making a treat for my sweetie pie. These brownies were so moist, the texture was similar to a dense flourless chocolate torte.
1 cup unsalted butter
3 ounces best-quality semisweet chocolate, finely chopped
1 cup white sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 large eggs, at room-temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons whipping cream
3 tablespoons unsalted butter
1Preheat oven to 325°F; have ready a buttered 8-inch square glass cake pan.
2First, prepare the brownies.
3In a small saucepan, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds.
4Stir until chocolate is completely melted.
5Sift in the sugar and cocoa powder (I do this through a sieve, not with a sifter).
6With a wooden spoon, beat in the mascarpone, eggs (30 minutes on the counter brings them to room temperature) and vanilla, mixing until smooth.
7Gently fold the flour and salt into the batter.
8Pour batter into prepared pan and spread evenly--this is important since, if the batter isn't spread evenly, it won't bake evenly.
9Place into preheated oven and bake for 45 to 50 minutes, or until a tester comes out clean (45 minutes did it for me).
10Place pan on a cooling rack and let brownies cool for 10-15 minutes, while you now make the ganache.
11Place chopped chocolate in a mixing bowl; in a small saucepan, bring the cream and the butter to just below the boiling point, over medium heat.
12Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth; ganache is now ready to use and can be spread over the brownies.
13Should you wish to wait a bit, make sure the ganache is warm when you spread over the brownies, as it does firm up which makes spreading hard to do.
14Don't cut into the brownies until ganache has firmed up; I find it best to put the brownies into the fridge to speed this along; once the ganache is firm the brownies do not need to be kept in the fridge, though.