Mascarpone Swirled Brownies

Umm…need I say more?

I didn’t think so.

Mascarpone Swirled Brownies
from Shared Sugar

2/3 cup AP flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick butter, softened
1 1/4 cups sugar
1 tablespoon plus 1/2 teaspoon pure vanilla extract
3 eggs, plus one egg yolk
8 ounces mascarpone cheese

Preheat oven to 325 degrees.  Butter a 9 inch baking pan.  Mix flour, baking powder and salt together in a small bowl.  Melt both chocolates with butter oven low heat in a saucepan.

Once melted, remove from heat and mix in 1 cup sugar and 1 tablespoon vanilla.  Whisk in eggs one at a time, beating well after each addition.  Whisk dry ingredients into chocolate mixture until batter is smooth.

In another bowl, mix mascarpone with egg yolk, 1/4 cup sugar and 1/2 teaspoon vanilla.  Pour half of the batter into the pan.  Spread half of the mascarpone over the batter.  Add other half of batter, then top with remaining mascarpone.  With a knife, swirl batter around to achieve a marbling effect.

Bake for 50-60 minutes, or until a toothpick comes out of the center clean.  Brownies can be refrigerated for up to 3 days.

Linked to:  Sweets for a Saturday