Chocolate Mascarpone Brownies With Chocolate Ganache Top

• FOR THE BROWNIES:
• 1/3 cups Butter, Melted
• 4 ounces, weight High Quality Dark Chocolate (I Used Ghirardelli 60% Cocoa)
• 1 cup Sugar
• 8 ounces, weight Mascarpone Cheese
• 3 whole Eggs
• 3 Tablespoons Strong Coffee (espresso)
• 2 teaspoons Vanilla Extract
• 1/2 cups Unbleached Flour
• 1/2 cups Good Quality Cocoa Powder (the Darker The Better)
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• _____
• FOR THE GANACHE:
• 6 teaspoons Heavy Cream
• 1 Tablespoon Butter
• 6 ounces, weight High Quality Dark Chocolate (I Used Ghirardelli 60% Cocoa)

1. Preheat oven to 325u0b0F. In a small pot, melt the butter and bring it to just below a boil. Have the chopped chocolate in a mixing bowl and pour the hot butter over the chocolate and let stand for 30 seconds, allowing the chocolate to melt. Add the sugar to the chocolate mixture. Whisk the in the mascarpone, eggs, coffee, and vanilla, mixing until smooth. Gently fold the flour, cocoa powder, baking powder and salt into the batter. Pour batter into a 9x12 pan. I line the pan with parchment paper for easy cleanup. Place into the preheated oven and bake for 45 to 50 minutes. Remove from the oven and allow the brownies to cool on a cooling rack.
2. While this is going on, make your ganache by heating the cream and butter in a microwave-safe dish for about 1 minute. Add the chocolate chips to this and allow to sit without moving for about 30 seconds. With a fork or baby whisk, blend well. Once the ganache is nice and shiny, pour it evenly over the brownies and allow to cool. Place the brownies in the fridge for about 20 minutes before cutting.

butter, chocolate, sugar, mascarpone cheese, eggs, coffee, vanilla, flour, cocoa, baking powder, salt, ganache, heavy cream, butter, chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-mascarpone-brownies-with-chocolate-ganache-top/ (may not work)