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Mascarpone Swirled Brownies
from Shared Sugar
2/3 cup AP flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick butter, softened
1 1/4 cups sugar
1 tablespoon plus 1/2 teaspoon pure vanilla extract
3 eggs, plus one egg yolk
8 ounces mascarpone cheese
Preheat oven to 325 degrees. Butter a 9 inch baking pan. Mix flour, baking powder and salt together in a small bowl. Melt both chocolates with butter oven low heat in a saucepan.
Once melted, remove from heat and mix in 1 cup sugar and 1 tablespoon vanilla. Whisk in eggs one at a time, beating well after each addition. Whisk dry ingredients into chocolate mixture until batter is smooth.
In another bowl, mix mascarpone with egg yolk, 1/4 cup sugar and 1/2 teaspoon vanilla. Pour half of the batter into the pan. Spread half of the mascarpone over the batter. Add other half of batter, then top with remaining mascarpone. With a knife, swirl batter around to achieve a marbling effect.
Bake for 50-60 minutes, or until a toothpick comes out of the center clean. Brownies can be refrigerated for up to 3 days.
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