Monday, August 23, 2010

Blackberry Brown Sugar Mascarpone Brownies

After making Blackberry Brown Sugar Mascarpone Ice Cream, I found myself with leftover blackberries, brown sugar, and mascarpone.  Obviously this was something that needed to be remedied so I decided to adapt my favorite brownie recipe to include these new flavors.

In order to add flavor without simply adding moisture, I tried to mix the three title ingredients into a sort of cheesecake batter to swirl into the brownie batter.  I think the recipe below would benefit from twice the mascarpone content to thicken it up a bit and make it a little more substantial, but the end result was still full of blackberry mascarpone flavor and had a bit of a nice red swirl across the top.

An adaptation of this recipe.


1 1/4 sticks unsalted butter
1 c sugar
1/4 c vanilla sugar
3/4 c plus 2 T unsweetened cocoa powder (Dutch-process)
1/4 t salt
2 t almond extract
2 cold large eggs
1/2 c all-purpose flour
1/4 c mascarpone cheese
2T light brown sugar
1T blackberry puree (or jam, then decrease the brown sugar)
2 T egg, beaten


Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with foil or parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.

Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide skillet of barely simmering water. Stir the butter cocoa mixture from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Using a wooden spoon, stir in the almond extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Stir in the pecans. Spread the batter evenly in the lined pan.

Combine mascarpone, brown sugar, blackberry puree, and egg and beat until smooth.  Pour mixture over the top of the brownies and swirl together with a knife.

Bake until a tester inserted into the center comes out just slightly moist with batter, 40 to 50 minutes. Let the brownies cool completely on a rack. Lift up the ends of the foil or parchment paper liner, and transfer the brownies to a cutting board. Cut into 12 squares.

Best when served alongside a scoop of ice cream.

Nutrition Facts, calculated with the Recipe Calculator
Serving size: 1 square

Calories 250.1
Total Fat 16.5 g
Total Carbohydrate 25.0 g
Dietary Fiber 2.1 g
Sugars 17.8 g
Protein 3.1 g

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