Ganache-Topped Mascarpone Brownies (from Bake or Break)
For the brownies:
1 cup unsalted butter (plus more for preparing pan)
3 oz semisweet chocolate, finely chopped
1 cup granulated sugar
1/2 cup cocoa powder
1/2 cup mascarpone cheese, softened
3 eggs, at room temperature
2 tsp vanilla
1/2 cup all-purpose flour
1/4 tsp salt
For the ganache:
6 oz semisweet chocolate, finely chopped
6 Tb heavy cream
3 Tb unsalted butter
Preheat oven to 325°. Butter an 8-inch square glass baking pan very well and set aside. (You could also line it with foil, leaving overhanging flaps to pull the brownies out, then butter the foil)
Combine the butter and chocolate in a large microwave-safe bowl. Microwave in 30 second intervals, stirring very well between each heating. Continue until both are completely melted and smoothly mixed together. (You can also melt them together in a heat-safe mixing bowl over a small pot of boiling water)
Sift sugar and cocoa powder together into a small bowl. Add to the butter/chocolate mixture. Whisk in the mascarpone, eggs, and vanilla, beating by hand until smooth. Fold in flour and salt. Pour batter into pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on cooling rack.
To make the ganache:
Place chopped chocolate in a small bowl. Set aside.
In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Stir until smoothly melted together. Pour ganache over cooled brownies and spread evenly.
Allow ganache to firm before cutting brownies. You can speed this up by putting the brownies in the refrigerator. (We liked them best cold anyway. They're easier to cut if you let them warm up a little.)