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AannNdddDI — Nr. 48
Published: 2008-11-19 21:27:00 +0000 UTC; Views: 1440; Favourites: 38; Downloads: 21
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Description
So here we go again with my Brownie mania lately
This is truely dangerous, might cause chocolate intoxication... for those allergic to chocolate an innocent kiss with one who tasted this brownie before can be fatal! (poor Sammy
his only luck is that he can't be intoxicated through internet 
)MASCARPONE BROWNIE
1 cup of butter (236 ml) [MY DEARS I DO NOT MEASURE SO PRECISELY...I ALWAYS CHOOSE A CUP AND DO ALL MEASURE WITH THAT)
around 50g-100g dark chocolate (depends how much do u like
)1/2 cup white sugar
1/2 cup cocoa powder (not sweetened one..at least i don't like too sweet brownies)
1/2 cup mascarpone cheese softened (i used half pocket ~115g)
3 eggs (room temperature)
2 teaspoons of pure vanilla extract (Bourbon one)
1/2 cup of flour
a pinch of salt
Preheat oven (but not too much).
Melt the butter in a bowl and after taking it away from fire add the chopped chocolate and stir till chocolate is melted.
Sift the sugar and cocoa powder.
With a wooden spoon beat in the mascarpone, eggs and vanilla...add the sugar-cocoa thing to this, then fold the flour and salt into the batter gently.
Pour the batter into prepared pan (greased + baking paper) and spread it evenly and put into oven.
Bake it for 40-45 minutes.
(i served it with some very late grapes from my grandparents' vineyard to add a little color to this chocolate hell
)
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Comments: 18
In what temperature did you bake these in the oven? I'm sooo tempted to try these myself
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Ohhh i don't know, i have a stupid gas oven, i guess gas mark 4
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Okay
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Ah, the photos make them look really delicious, and I know I already like mascarpone cheese :3.
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"1/2 cup cocoa powder (not sweetened one..at least i don't like too sweet brownies)"
this recipe isn't too sweet is it?. I'm thinking of using to mix with something really sweet(I blevieve I've told you before) and the with the last recipe I used, it couldn't be eaten too much due to the sweetnessess(?)
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---well not very sweet in my opinion, but due to the big quantity of the choco it has that effect that you can't eat too much of it i guess..i wish you good luck with trying---
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the last time I did it it got so sweet you could eat only a piece of it...
there is a non-sweet kind of chocolate ain't it?
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---yes, choose dark chocolate with a big amount of cocoa 66% or 75% or even 80%, the more cocoa it contains the less sugar is in it and better quality
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maybe the first I'll try
and I won't coment the grapes....
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---what 1st? and i guess u don't like grapes, or you find them looking sucky...or hmmm... or you think they don't fit the brownie...or you don't like their color...or the problem is they are not shiny ehh---
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first recipe.
or maybe every single one of those
I like grapes... I hate the thing I can't tell the name right now wich is inside the grape. if I eat one of those, all the pleasure of eating the grape faints, so I don't eat grapes that much.
and I thing they don't fit... sorry.
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---they are called seed...and if you don't like it try the types of raisin grapes what has no seed and it's very sweet... fitting and not fitting at flavours is a problem of personal taste...so i do not mind.. depends on our culture, the type of cuisine we were raised on... some tell there are generally liked and disliked flavours, but ehh after all we decide what we prefer and not...right now i watched a documentary in tv about a French chocolate creating challenge.. they were trying to create new flavours, with apple caramel inside and with rose garnache... and even though sweet apple caramel and dark salty chocolate seems tempting at 1st the chocolate master said it wasn't a pleasant flavour, because choco did not seem satly and apple caramel taste vanished in the combination...maybe in the future i will try to make chocolates as well
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that's it. seed!....
I do agree
you should. I would but it seems too worky....
I shall wiat for them
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---yes brownies once again
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