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Raspberry Mascarpone Brownies

By: Joyce Uglow
Waterloo, WI



  • 1 8-oz ounce package Crave Brothers Mascarpone Cheese

  • ¼ cup sugar

  • 1 egg yolk

  • ½ tsp vanilla extract


  • 2/3 cup all purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 stick butter

  • 4 oz semi-sweet chocolate, chopped

  • ½ cup raspberry jam

  • 1 ¼ cup sugar

  • 3 large eggs

  • 1 ½ tsp vanilla extract



Preheat oven to 350°.  Line 8 inch baking pan with foil, allowing excess to hang over pan edges.  Grease foil.  Process mascarpone, sugar, egg yolk and vanilla in food processor until smooth.

Combine flour, baking powder, and salt in small bowl.  Microwave butter and chocolate at 50% power, stirring occasionally until smooth.  Whisk in ¼ cup jam and let cool slightly.  Add sugar, eggs, and vanilla to choclate mixture, stirring until combined.  Whisk in flour mixture until well incorporated.

Warm remaining jam in microwave about 30 seconds.  Scrape half of chocolate batter into preprared pan.  Dollop cheese filling over batter and spread making an even layer.  Dollop warm jam over filling and swirl jam through filling with a knife.  Spread remaining batter evenly over filling.

Bake on the middle rack 50 to 60 miutes or until toothpick inserted in center comes out with a few dry crumbs attached.  Cool in pan on wire rack for at least 2 hours.  Using foil overhang, lift brownies from pan and cut into squares.  Leftover brownies should be refrigerated.

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