| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 3 pieces Chicken eggs
- 235 gram Butter
- 100 gram Mascarpone
- 200 gram Sugar
- 65 gram Flour wheat / Flour
- 30 gram Cocoa powder
- 1 teaspoon Vanilla sugar
- 1/4 teaspoon Salt
- 110 milliliters Cream
- 2 tablespoons Sugar powder
Ingredients
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Instructions
- Prepare the dough for brownies. Chocolate cut with a knife and place in a large bowl.
- In a saucepan, melt the butter. Pour the melted butter to the chocolate, then mix with a whisk until smooth. Add sugar, vanilla sugar (but not vanilla), a small pinch of salt and mix.
- Add the sifted cocoa and stir.
- One by one add the eggs, stirring the dough each time.
- Put the mascarpone cheese and mix thoroughly.
- Then add the sifted flour and mix the dough until smooth.
- Pour the dough into a mold preferably 20x20 cm, but I did not have such, and I took 20x30, pre-lubricated with butter.
- Bake brownies for ~35-40 minutes in a preheated oven at ~160°C.The main thing-do not dry the cake, it should remain a little wet.
- Ready to remove the cake from the oven and cool, cover with chocolate icing (ganache) and put in the refrigerator for 2-4 hours (or overnight), it should be infused before serving. Preparing chocolate icing: cream 33-35% - 110 ml, dark chocolate-100 g, butter-35 g, powdered sugar-2 tablespoons In a saucepan pour the cream, add the powdered sugar and mix. Bring the cream to a boil (but not boil) and remove from heat. Pour the hot cream into the chocolate and leave for 2-3 minutes, stirring thoroughly. Add butter. And all mix until smooth.
- Ready ganache put on the cake and smooth the surface with a spoon or spatula. Brownies ready to go in the fridge for 2-4 hours (or overnight), it needs to infuse before serving. Cut into square cakes and serve.
