The first year we were married, Food & Wine magazine mysteriously showed up at our house without us signing up or paying for a subscription. Maybe it was an anonymous wedding gift or a newlywed promotion, I’m not sure. It’s funny to think we got a food centric magazine back then, because at the time I hardly knew anything about cooking beyond how to throw a Bertolli dinner in a skillet. I remember looking through the recipes in the Food & Wine, thinking they looked about as easy a calculus problem.
After our mysterious subscription expired, I was decluttering and decided to pitch the magazines as I had little use for them. However, considering I have a serious sweet tooth, I just couldn’t part with some of the dessert recipes. And, I’m really glad I had such great sense at the time.
The other night I was looking through our recipe binder and came across one of the saved Food & Wine recipes. It’s funny because upon a second look, this recipe is really not difficult at all. These mascarpone brownies are like a classed up version of the traditional cream cheese brownies. They’re simple, but a little more unique.
Mascarpone Swirled Brownies
- from Food & Wine Magazine
makes 9 brownies
- 2/3 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 stick unsalted butter, softened
- 1-1/4 cups pure cane sugar
- 1 tablespoon plus 1/2 teaspoon pure vanilla extract
- 3 large eggs, plus 1 large egg yolk
- 8 ounces mascarpone cheese
Preheat oven to 325 degrees F. Butter a 9-inch baking pan. In a small bowl, whisk together flour, baking powder and salt. In a saucepan over low heat, melt semisweet and unsweetened chocolate with butter. Once melted, remove from heat, and whisk in 1 cup of sugar and 1 tablespoon of vanilla. Whisk in eggs, one at a time, mixing well after each addition. Whisk the dry ingredients into the chocolate mixture until batter is smooth.
In a separate bowl, whisk the mascarpone cheese with the egg yolk and remaining 1/4 cup of sugar and 1/2 teaspoon of vanilla. Pour half of the brownie batter into the baking pan. Spread half of the mascarpone mixture on top. Then add the other half of the brownie batter. Spread the remaining mascarpone mixture on top. With a knife, swirl the batter together a few times to acheive a marbled effect.
Bake brownies for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Brownies can be refrigerated for up to 3 days.