Brownie with mascarpone cream

Brownie with mascarpone cream

If you're looking for a dessert that impresses and is also simple to make, mascarpone cream brownies are the perfect choice! This recipe combines rich, moist chocolate with the refinement of a delicate cream, creating an unforgettable culinary experience. Whether it's a party, a birthday or simply an evening of indulgence, this dessert will bring a smile to everyone's lips.

Preparation time: 15 minutes
Baking time: 35 minutes
Total time: 2 hours 50 minutes (including cooling)
Number of servings: 12

Ingredients:

*For the brownie:*
- 6 medium eggs
- 250 g chocolate (150 g dark chocolate, 100 g milk chocolate)
- 250 g butter (preferably high quality)
- 160 g flour
- 300 g sugar
- 1 baking powder
- a pinch of salt

*For the mascarpone cream:*
- 2 yolks
- 100 g flour sugar
- 250 g mascarpone (room temperature)
- 1/2 teaspoon vanilla powder
- 2 sheets gelatine
- 250 ml whipped cream

Recipe history:
Brownies are an iconic dessert known for its dense and moist texture. Over the years, this dessert has evolved and been adapted in countless variations, but the combination with mascarpone cream adds an extra touch of elegance and creaminess. This recipe is a modern reinterpretation of the classic brownie, perfect for those who love the combination of chocolate and cream.

Step by step for the perfect brownie:

1. Prepare the brownie batter:
- Start by preparing the chocolate and butter. Break the chocolate into smaller pieces and place it and the butter in a heatproof bowl. Set the bowl over a steam bath, stirring occasionally, until smooth and glossy. Make sure not to boil the water in the saucepan as the chocolate may burn.
- Meanwhile, in another bowl, beat the eggs with the sugar for about 5 minutes. The mixture should have a foamy texture and a lighter color.

2. Combining the ingredients:
- Once the chocolate and butter have melted, allow the mixture to cool slightly. Then, add it in a thin stream to the bowl with the eggs, continuing to mix on low speed.
- Si sift the flour together with the baking powder and salt, then gradually fold them into the egg and chocolate mixture. Use a spatula to mix gently, being careful not to lose any air.

3. Baking the shortcakes:
- Preheat the oven to 180°C. Line a 22 x 32 cm baking tray with baking paper. Pour the brownie batter into the pan and level the surface.
- Bake in the oven for 30-35 minutes. Test with a toothpick: if the toothpick comes out clean, the brownie is ready. Be careful not to overbake as you want your brownies to stay moist and delicious.

4. Making the mascarpone cream:
- While the cake is cooling, you can prepare the cream. Soak the gelatine in cold water for 5-10 minutes.
- Beat the yolks with the flour sugar until fluffy and light yellow. Add mascarpone and vanilla powder, mixing gently with a spatula.
- In another bowl, beat the whipping cream until stiff.

5. Incorporating the gelatin:
- Once the gelatin has hydrated, squeeze out excess water and melt it over a steam bath. Add 2-3 tablespoons of the mascarpone mixture to the melted gelatine, mixing well.
- Pour the homogenized gelatine over the rest of the mascarpone cream, stirring gently. Then fold in the whipped cream in slowly to keep the cream aerated.

6. Assemble and refrigerate:
- Once the top has cooled completely, spread the mascarpone cream evenly over the top. Decorate with chocolate chips, nuts, or candied fruit, depending on your preference.
- Refrigerate for about 2 hours so that the cream sets.

7. Serving:
- Once the dessert is ready, cut into servings and serve with a hot fudge sauce or a scoop of ice cream. This brownie with mascarpone cream is ideal with a flavored coffee or relaxing tea.

Practical tips:
- Use high-quality chocolate for best results. Dark chocolate will add a deep flavor, while milk chocolate will provide a pleasant sweetness.
- You can also add nuts or hazelnuts to the batter for added texture.
- If you want to personalize your custard, try adding orange or lemon zest for a fresh touch.

Nutritional benefits:
This mascarpone cream brownie recipe offers a balance between carbs and fat, and is a good source of antioxidants from chocolate. The egg yolks provide essential protein and the mascarpone contributes calcium and fat-soluble vitamins.

Frequently asked questions:

1. Can I substitute gelatine?
- Yes, you can use agar agar as a vegetarian alternative, taking care to follow the rehydration instructions.

2. How do I store the brownies?
- They keep well in the refrigerator in an airtight container for 3-4 days. You can freeze them and eat them later, but the cream will have a different texture.

3. Can I use another type of cheese?
- Yes, you can substitute mascarpone with cream cheese or ricotta, but the taste will be different.

I encourage you to play with the ingredients and enjoy the cooking process! Each recipe is an opportunity to add a personal touch. Enjoy!

 Ingredients: - 6 eggs - 250 g chocolate (150 g dark + 100 g milk chocolate) - 250 g butter - 160 g flour - 300 g sugar - 1 teaspoon baking powder Ingredients for the cream: - 2 egg yolks - 100 g powdered sugar - 250 g mascarpone (at room temperature) - 1/2 teaspoon vanilla powder - 2 sheets of gelatin - 250 ml whipped cream