Chocolate Mascarpone Brownies



½ cup unsalted butter

3 ozs best quality semisweet chocolate, finely chopped

1 cup white sugar

½ cup cocoa powder

½ cup Tatua Mascarpone, softened

3 eggs, at room temperature

3 tsp pure vanilla extract

½ cup all-purpose flour

¼ tsp salt


6 ozs best-quality semisweet chocolate, finely chopped

6 Tbsp Tatua Culinary & Whipping Cream

3 Tbsp unsalted butter


  1. Preheat oven to 325°F (165°C); have ready a buttered 8-inch square glass cake pan.
  2. In a small saucepan, melt the butter and bring to a simmer. Place the chopped chocolate in a mixing bowl – pour the hot butter over the chocolate and let stand for 30 seconds.
  3. Stir until chocolate is completely melted. Sift in the sugar and cocoa powder.
  4. With a wooden spoon, beat in the Tatua Mascarpone, eggs and vanilla, mixing until smooth.
  5. Gently fold the flour and salt into the batter.  Allow batter to stand for ½ hour.
  6. Pour batter into prepared pan and spread evenly.
  7. Bake for 45 to 50 minutes, or until a tester comes out clean.
  8. Place pan on a cooling rack and let brownies cool for 10 to 15 minutes.
  9. To make Ganache - place chopped chocolate in a mixing bowl. In a small saucepan, bring the Tatua Culinary & Whipping Cream and the butter to just below the boiling point, over medium heat.
  10. Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth. Spread over the brownies while still warm.
  11. Cool before serving – makes 16 serves.
More Recipes