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Marscapone Brownies

Marscapone Brownies

Easy to make, and sure to impress. Instead, I will continue posting this for you...MORE+LESS-

Updated September 20, 2016


oz semisweet chocolate, finely chopped


cup cocoa powder sifted


cup marscapone cheese


teaspoons pure vanilla extract


cup all-purpose flour


oz high quality semi-sweet chocolate, finely chopped (for ganache)


tablespoons whipping cream (for ganache)


tablespoons unsalted butter (for ganache)

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  • 1

    Preheat oven to 325°F and grease or parchment paper a 8x8 pan. Set aside.

  • 2

    In glass mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined (a few additional seconds in the microwave may be needed).

  • 3

    Add sugar to chocolate/butter mixture until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. It will still look a bit grainy.

  • 4

    Add marscapone, vanilla, eggs and mixing until smooth.

  • 5

    Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters).

  • 6

    Pour batter into prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes until tester comes out clean. Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish, merely flatten any parts that might have raised more than others (especially the edges). Leave in pan and set on wire rack to cool.

  • 7

    While brownies are cooling, make your ganache to pour over the top.

  • 8

    Heat butter and cream on medium power (taking care not to boil) in the microwave and add chocolate. Stir until all lumps disappear. Immediately pour over brownies. Let cool completely. Once chilled a knife will cut through them cleanly.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Mascarpone Cheesecake Brownies

When my European in laws came to visit from Singapore, I did the most American thing possible. I made brownies. Growing up, my mother was always making brownies. It was a way to welcome someone to our home with something sweet. I worried that my jet lagged house guests might have trouble adjusting to the time zone, and need snacks. I am also a firm believer that you should always have food ready for houseguests. I made Mascarpone Cheesecake Brownies to satisfy a sweet tooth, and caprese guacamole so that something savory would also be on hand.

I will admit that these brownies aren’t entirely homemade. I used a mix, and it saved me lots of time (which I needed since I also had to clean my home in preparation for the houseguests). While I used a mix, I made my own cheesecake filling. The layer of mascarpone cheesecake in the center of these brownies takes them from ordinary to incredible, and my difficult to impress in laws couldn’t stop raving about them. Mission accomplished.

Mascarpone-Swirled Brownies

These rich Perugina brownies are stuffed with creamy homemade mascarpone cheese. Make sure to save a few pieces for yourself when you make them for family!



Heat the oven to 325 degrees F.

Lightly oil and flour a 9 inch square baking pan. In a small bowl whisk together the flour, baking powder and salt.

In a medium saucepan melt the bittersweet chocolate with the oil over low heat. Remove from heat and scrape into a medium bowl. Whisk in ¾ cup sugar and 2 teaspoons vanilla. Whisk in the whole eggs, one at a time. Whisk the dry ingredients into the chocolate mixture until the batter is smooth.

In a bowl, beat the mascarpone with the egg yolk, ¼ cup sugar and ½ teaspoon vanilla until smooth.

Pour half of the brownie batter into the baking pan. Dollop half of the mascarpone on top, sprinkle with Baci, if using. Top with remaining batter, dollop on the remaining mascarpone mixture and using a knife or chopstick, swirl the batter a few times to create a marbled effect (do not over swirl or you will simply be mixing the mascarpone into the brownie mixture, you want them to remain separate).

Bake in the center of the oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Let brownies cool before cutting. Store any uneaten brownies covered in the refrigerator.

McCormick’s Flavor of Together

This year McCormick celebrates its 125th anniversary and they’re marking this major milestone by inspiring flavorful conversation. Flavor of Together will be a yearlong initiative with a goal to share 1.25 million (get it? 125th anniversary = 1.25 million) stories about how flavor unites and defines people across the globe.

For every Flavor of Together story shared on any of McCormick’s websites or social media, McCormick will donate $1, up to $1.25 million (get it?) to United Way to help feed those in need.

Share your own story on Twitter, Facebook or Instagram using the hashtag #flavorstory and help make McCormick’s 125th anniversary + 1.25 million stories = $1.25 million big bucks. Get it?

Now that’s 1.25 million reasons to interview your mom and tell the world about it.

I pulled my interviewing skillz out of the back closet and went to task, asking about my mom’s flavor story and why she’s been such a lover of chocolate, and why does it run so happily in the family?

“Really good chocolate chip cookies and my fudge. Those are my two weaknesses.”

“Maybe it’s because I grew up loving milk chocolate. I love the way you put a piece in your mouth and it fills your whole mouth with goodness.”

“I like a plain old fashioned brownie with pecans—it has to have nuts—with just a sprinkle of powdered sugar. Grandma always put just a dusting of powdered sugar. That’s the way I’ve always loved them. Just like my hamburgers, I like my things the way they’ve always been.”

My mom. She’s not only a beauty, she’s smart too.

This recipe is based on a basic brownie (mom, you’d love it) I’ve had in a cookbook my sweet for sweets husband gave me years ago: Nigella Lawson’s How to Be a Domestic Goddess. I made her basic brownie recipe a few weeks ago when Smudge and I had a brownie bug.

You guys really liked it on Instagram so I thought it would be a great base to play swirlie in. A tub of mascarpone, a little thickener and more vanilla (yes!) and it was time to get our swoosh on.

Of course, there are always substitutes for mascarpone that are really good and you can find those at the bottom of the recipe, credit to Gourmet Sleuth. This is too good of a recipe to pass up, so use what you have.

Generally, I love substituting ingredients and getting different textures and results. Some good, some not so good but, there are so many more options that people may not even think of.

But, if you've never had mascarpone, I say go for it. Cream cheese can be substituted if you don't have mascarpone.

If you are looking for a cream cheese swirled brownie? You might want to try these Kahlua Cheesecake Snickers Brownies. Come on. Just take a peek, they're totally divine!

So, let's get down and naughty and dig into these Double Chocolate Mascarpone Brownies!