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Chocolate Mascarpone Brownies

Prep Time:

Cook Time:


16 brownies


About the Recipe

Created by Dustin Barman -D-Bar Bakery



• 1 cup (2 sticks) unsalted butter

• 3 ounces semisweet chocolate, chopped

• 1/4 teaspoon espresso powder

• 1 cup granulated white sugar

• 1/2 cup unsweetened cocoa powder

• 1/2 cup Crave Bros. chocolate mascarpone cheese, at room temperature

• 3 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 1/2 cup all purpose flour

• 1/4 teaspoon salt


• 6 ounces semisweet chocolate, chopped

• 6 tablespoons whipping cream

• 3 tablespoons unsalted butter, cut into pieces



• Preheat oven to 325°F. Butter a 9-inch square pan.

• Place the chopped chocolate and espresso powder in a mixing bowl; set aside. In a

small glass bowl, melt the butter in a microwave. Pour the butter over the chocolate and

let stand for 30 seconds. Stir until the chocolate is completely melted and the butter is

well incorporated. Sift in the sugar and cocoa powder.

• With a wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth.

Gently fold in the flour and salt.

• Pour the batter into the prepared pan and spread evenly. Bake 45 to 50 minutes, or until

a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and

let the brownies cool 10 to 15 minutes while you make the ganache.


• Place the chopped chocolate in a mixing bowl. In a small saucepan, bring the cream and

butter to just below boiling point, over medium heat. Pour this hot mixture over the

chocolate and let stand for 30 seconds, then stir until smooth. Pour the ganache over the

brownies while still warm, and spread to cover evenly.

• Let the ganache firm-up before cutting. It's best to refrigerate them until quite firm. Once

the ganache is firm and the brownies have been cut, they do not need to be kept in the


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