Fudgy Mascarpone Brownies

Ingredientai

175 g all-purpose flour

1/2 t. baking soda

1/2 t. kosher salt

390 g/14 oz bittersweet chocolate, 70% or higher

170 g butter

4 eggs

115 g mascarpone cheese

140 g sugar

Nurodymai

Preheat the oven to 325 and butter a 9 x 13 cake pan, line the bottom with parchment, and butter the parchment. In a small bowl whisk together the flour, soda and salt and set aside.

Place all of the chocolate and butter into a microwave safe bowl and microwave in 30 seconds increments, stirring after each, until the mixture is smooth, then set the chocolate mix aside.

Using your electric mixer, beat the eggs and mascarpone until smooth, then turn the speed to low and slowly add in the sugar, mixing only for about a minute until the sugar is mixed in. Remove the bowl from the mixer stand and fold in the chocolate mix, then slowly and carefully fold in the flour mix until there’s no trace of flour. Spread the batter evenly into your prepared pan – it will be thick – and then bake for 20 to 25 minutes. I found 22 minutes to be perfect. If you insert a knife into the middle, it should come out with wet crumbs on it, but not batter. These brownies are super moist so trust the time! Allow them to cool and set for a couple of hours before you cut into them or you won’t get squares!