INGREDIENTS
- 1. For chocolate dough:
- dark chocolate with cocoa content 70% 180 gr.
- butter from natural cream 82.5% fat 110 gr.
- eggs 2 large (total weight 135-143 gr.)
- white granulated sugar 120 gr.
- wheat flour of the highest grade 100 gr.
- baking powder for dough 1 teaspoon without a slide
- 2. For the creamy berry layer:
- soft mascarpone cheese 250 gr.
- 1 large egg (weighing 67-70 gr.)
- white granulated sugar 30 gr.
- White chocolate with vanilla 100 gr.
- starch 10 gr. corn or 7 gr. potato
- frozen raspberries 150 gr.
STEP-BY-STEP COOKING RECIPE
In advance (2-3 hours before preparing the brownie), remove the chocolate for the dough and the berry layer from the refrigerator, if you store it there. If you follow the note P.S. 3-4 for the introduction to the recipe, also take out the butter for the chocolate dough and a packet of mascarpone for the cream layer.
Turn on the oven and heat it to 3-3.5 (170-180°C). Line a small aluminum baking sheet (17.5 x 27.5 cm, 4 cm high, or any other similar size you have) with non-stick baking parchment, making the sides.
In separate containers, measure the amount of wheat flour with baking powder and granulated sugar required according to the recipe (for chocolate dough and creamy berry layer separately).
In a small aluminum bowl or saucepan, put the amount required according to the recipe for chocolate dough. butter, preferably cutting it into small pieces (if you did not take it out of the refrigerator in advance). Set aside. In another stewpan of the same diameter, put the white chocolate, also breaking it into pieces.
Place the water in a saucepan slightly larger than the bottom of the bowls / saucepans with white chocolate and butter - for a water bath over medium heat and bring to a boil, then reduce the heat to a small one so that the boil is not too intense. Place the bowl of white chocolate on water bath(the bottom of the saucepan should not touch the boiling water) and melt, stirring constantly with a spoon, about half, then turn off the heat and bring the chocolate to full melting, also stirring it. Then wipe the bottom of the bowl / saucepan from drips and set aside to allow the chocolate to cool to a warm state.
Place a container with butter in a similar way in a water bath over low heat. Let it heat up, and at this time break the dark chocolate for chocolate dough into pieces and add to the butter. Stirring constantly, completely melt the ingredients until a fluid homogeneous mass is formed, then remove the saucepan from the heat, gently wipe the bottom with a paper towel from drops hot water, set aside and cool at room temperature, stirring occasionally, until lukewarm.
For the creamy berry layer, beat the egg with all the norm of granulated sugar for it into a lush foam in a separate small bowl with a mixer with ordinary whisks, then put mascarpone cheese on it, mix, add starch, mix again and add melted white chocolate (barely warm). Mix again. If the cheese was initially taken cold (from the refrigerator), then lumps may appear in the mixture - this is normal, this will not affect the taste and quality of the dessert.
For chocolate dough in a large bowl with a volume of about 3.5 liters, beat with a mixer with ordinary (clean!) Whisks eggs with all the norm of granulated sugar for it into a lush white foam, pour barely warm melted dark chocolate with butter into them, mix everything with a mixer.
Enter to the mixture in 2 divided doses wheat flour with baking powder, each time sifting it through a sieve and mixing with a mixer at low speed. At the end of the kneading, don't forget to scrape the rest of the unmixed ingredients from the sides of the bowl and mix them into the dough. Ready dough it will turn out quite thick, with a relief surface.
Put half of the chocolate dough into the previously prepared baking sheet and smooth its surface with a spoon, then lay out a layer of creamy layer, also leveling it. Scatter the berries on top (you do not need to defrost them first), large berries can be pressed a little into the dough. Spread the rest of the chocolate dough over the berries, spreading it a little at a time, about 1 tbsp. spoon (if possible, flatten it at the end).
Place the baking sheet in the oven and bake the brownies at 3-3.5 (170-180°C) for about 55-60 minutes. After 30-40 minutes after the start of baking, turn the baking sheet over in the oven with the other side so that the workpiece warms up evenly.
Ready dessert remove from the oven and let it cool completely in a baking sheet, then you can cut it into the required number of portioned rectangular or square pieces and serve. Or put it directly in the baking sheet in which it was baked in the refrigerator until use - covering the baking sheet with plastic wrap on top and putting it in an additional clean plastic bag (optional). In this form, the dessert can be stored for about 2 days. Fresh, freshly baked, and chilled, brownies have a soft texture, but when refrigerated, they become firmer, creamier, and just as delicious. Bon Appetit!
Note to the owner
1. The larger eggs (greater total weight) you use, the more the texture of the brownie is similar to freshly cooked biscuit. The same applies to the layer - with a larger egg, it is more "souffle". 2. The higher the baking temperature, the more fluffy the brownie will be; the lower - the more "creamy" it is when cooled.
Video of the cooking process is in my Instagram account - www.instagram.com/elenbonbon
1. For best results, use only quality ingredients for your brownie, especially natural cream butter and chocolate that does not contain substitutes or cocoa butter equivalents. Chocolate for dough and creamy berry layer must be room temperature. If before that it was stored in your refrigerator (as I usually do, especially in summer), let it warm up in advance (taking it out of the refrigerator at least 2-3 hours before baking the brownie).
2. For the creamy layer, I use mascarpone, but it can be replaced with a similar amount soft cheese ricotta, then the layer will turn out to be more loose and less high-calorie.
3. Mascarpone (ricotta) can be removed from the refrigerator in advance before preparing the dessert (together with chocolate - see paragraph 1 of the recipe), then the creamy layer will eventually be more tender and homogeneous. But you can not do this: in this case, when adding melted chocolate to cold cream cheese the first forms small lumps in the mass. It turned out empirically that there is no particular difference in the taste of the finished brownie, the only thing is that the texture of the creamy layer “with cold cheese” turns out to be a little more dense.
4. Butter for chocolate dough can (but not necessarily) also be laid out in advance, then it mixes faster and better with chocolate.
Air heating in a country house is not popular in Russia now. This method is widely used in Canada and the USA. Steam This type of heating in cottages is practically not used. It is mainly used in industrial facilities. It is economically and technically justified if steam is involved in technological processes enterprises. Stove Heating with a stove is a well-known option. In country houses, stove heating is gradually giving way to more modern, efficient and easy-to-use options. It is impossible to heat a large cottage with a stove. In many homes, the stove is an element of interior design, and not a source of heating. The heating system of country houses with a liquid heat carrier Let us dwell in more detail on the most popular type of heating - water. Water heating systems, depending on the fuel used, are divided into the following classes: Systems operating on gas (main gas, liquefied gas) Heating on electricity (with electric boilers) Systems operating on solid fuel Systems operating on liquid fuel From a position of comfort for accommodation, all designated heating options…
On the eve of the New Year holidays, pyrotechnic products are in great demand. As a result, staff...
Cooking time : 1 h 0 min
Treat yourself to America's most popular dessert. Having tasted this airy and tender delicacy, you will undoubtedly improve the mood of yourself and your loved ones.
Preparation description:
Lovers will surely love this cake chocolate baking.
And with the addition of mascarpone, this dessert will gain refined taste and special flavor. You don't have to go to an expensive cafe to try mascarpone brownies. I'll show you how to make mascarpone brownies at home. There are no special difficulties in preparing this sweet miracle. The number of products in the recipe is calculated on a form with a diameter of 25 cm. The dough is very easy to prepare, the most important thing is not to overexpose the brownies in the oven when baking. It should be slightly damp. Therefore, when you bake for the first time - after 30 minutes of baking, check the readiness of the brownie with a wooden stick. When the brownie is ready, the stick should not be wet, but damp. Cut the finished brownie when it has cooled. Decorate with melted chocolate, sprinkle with powdered sugar. Happy baking!
Main Ingredient: Dairy / Cheese / Flour and dough / Mascarpone / Cocoa
Dish: Baking / Cake
Cuisine geography: American Ingredients:
- Mascarpone - 250 grams
- Sugar - 10 Art. spoons (6 spoons - for the chocolate base, 4 spoons - for the mascarpone layer)
- Eggs - 4 Pieces (3 pieces - for the chocolate layer, 1 for the mascarpone layer)
- Butter - 160 grams (150 grams - in the dough, the rest - to lubricate the form)
- Flour - 1 glass
- Cocoa - 4 Art. spoons
Servings: 6-8
How to make Mascarpone Brownies
Melt butter and refrigerate. Using a mixer, mix butter, sugar, cocoa, eggs and flour. Turn on the oven at 180 degrees, let it warm up. Lubricate the baking dish with butter and put the resulting dough into the mold. We level it. Now we are preparing the mascarpone cream. Mix the cheese, sugar and egg well until smooth. Gently spread the cream over the dough layer. In a circular motion with a fork, mix the white and brown layers a little to get beautiful streaks. Let bake for 40-45 minutes.
Treat yourself to America's most popular dessert. After tasting this airy and delicate delicacy, you will undoubtedly improve the mood of yourself and your loved ones.
Chocolate lovers will surely love this cake. And with the addition of mascarpone, this dessert will acquire an exquisite taste and a special aroma. You don't have to go to an expensive cafe to try mascarpone brownies. I'll show you how to make mascarpone brownies at home. There are no special difficulties in preparing this sweet miracle. The number of products in the recipe is calculated on a form with a diameter of 25 cm. The dough is very easy to prepare, the most important thing is not to overexpose the brownies in the oven when baking. It should be slightly damp. Therefore, when you bake for the first time - after 30 minutes of baking, check the readiness of the brownie with a wooden stick. When the brownie is ready, the stick should not be wet, but damp. Cut the finished brownie when it has cooled. Decorate with melted chocolate, sprinkle with powdered sugar. Happy baking!
Servings: 6-8
A simple American cuisine mascarpone brownie recipe step by step with a photo. Easy to cook at home in 1 hour. Contains only 41 kilocalories.
- Preparation time: 7 minutes
- Cooking time: 1 hour
- Amount of calories: 41 kilocalories
- Servings: 11 servings
- Dish type: Pastry, Cake
- National cuisine: american cuisine
- Complexity: simple recipe
Ingredients for four servings
- Mascarpone - 250 Grams
- Sugar - 10 Art. spoons (6 spoons - for the chocolate base, 4 spoons - for the mascarpone layer)
- Eggs - 4 Pieces (3 pieces - for the chocolate layer, 1 - for the mascarpone layer)
- Butter - 160 grams (150 grams - in the dough, the rest - to lubricate the form)
- Flour - 1 glass
- Cocoa - 4 Art. spoons
Step by step cooking
- Melt butter and refrigerate. Using a mixer, mix butter, sugar, cocoa, eggs and flour.
- Turn on the oven to 180 degrees, let it warm up. Lubricate the baking dish with butter and put the resulting dough into the mold. We level.
- Now we are preparing the mascarpone cream. Mix cheese, sugar and egg well until smooth.
- Gently spread the cream on top of the dough layer. In a circular motion with a fork, mix the white and brown layers a little to get beautiful streaks. Let bake for 40-45 minutes.
Make your favorite tastier and more viscous will help tender cheese mascarpone. With such an appetizing addition, even the most sophisticated sweet tooth will not be able to resist one more piece.
Brownie with mascarpone and ganache - recipe
Ingredients:
For brownie:
- butter - 1 tbsp.;
- bitter chocolate - 90 g;
- sugar - 1 tbsp.;
- cocoa powder - 1/2 tbsp.;
- mascarpone cheese - 1/2 tbsp.;
- eggs - 3 pcs.;
- vanilla - 2 teaspoons;
- flour - 1/2 tbsp.;
- salt - 1/4 teaspoon.
For ganache:
- dark chocolate - 180 g;
- cream - 6 tbsp. spoons;
- butter - 3 tbsp. spoons.
Cooking
Preheat the oven to 170°C. Grease a baking dish with a little butter. Mix the butter with chocolate and melt the mixture in a water bath. Add cocoa powder and sugar to chocolate, then put mascarpone cheese, add eggs, vanilla and beat everything until smooth. Pour the brownie base into the prepared pan and bake for 45-50 minutes.
Meanwhile, prepare the ganache. Pour the crushed chocolate with hot butter and cream and stir until it is completely melted. Pour the ganache over the cooled brownie crust and leave it to harden, then cut into cubes.
Chocolate brownie with mascarpone and cherry
Ingredients:
For brownie:
- flour - 1 tbsp.;
- salt - 1/2 teaspoon;
- butter - 250 g;
- chocolate chips - 1 tbsp.;
- sugar - 2 tbsp.;
- eggs - 2 pcs.;
- cherry liqueur - 3 tbsp. spoons.
For cherries:
- cherries - 2 tbsp.;
- sugar - 1/2 tbsp.
For cream:
- - 2 tbsp.;
- cream - 1/2 tbsp.;
- powdered sugar - 1/2 tbsp.
Cooking
Preheat the oven to 180°C. Lubricate the baking dish with oil. Sift flour with salt. Melt the chocolate with the addition of butter, add sugar to the mixture and beat in the eggs, one at a time, kneading quickly so that the protein does not curdle. Now sprinkle dry 
flour mixture and knead the dough. Bake the brownies for 30-35 minutes, and then soak with cherry liqueur and leave to cool.
For cherries, mix berries and sugar, cook them together for 5 minutes until soft. Cool down completely.
Whip the cream to firm peaks, combine them with mascarpone and powdered sugar, beat again until a smooth, airy and homogeneous mass is formed, which will serve as our cream.
We spread the cream on top of the cooled brownie cake, dotted the cherries stewed with sugar and decorate the dessert with fresh berries. Bon Appetit!
