Wednesday, May 19, 2004
Why not give yourself a treat with this really rich recipe?
NEWSDAY
Yet another brownie recipe, this one slightly adapted from "Out to Brunch: At Mildred Pierce Restaurant," by Donna Dooher and Claire Stubbs (Sterling Publishing), has a touch of mascarpone to enrich results.
VELVET CHOCOLATE BROWNIES
1 cup plus 3 tablespoons unsalted butter
9 ounces best-quality semisweet chocolate, finely chopped, divided
1/2 cup best-quality cocoa
1 cup white sugar
3 large eggs
2 teaspoons vanilla
1/3 cup mascarpone
1/2 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons half-and-half
Preheat oven to 325 degrees. Butter a 7-by-7-inch baking pan.
In a small saucepan, melt 1 cup of the butter and bring to a boil.
Place 3 ounces of the chopped chocolate in a large bowl, pour in the hot butter and stir until the chocolate is completely melted. Sift in the cocoa and sugar, then beat in the eggs, vanilla and mascarpone, mixing until the batter is smooth. Mix flour and salt and gently fold into batter.
Pour batter into the prepared pan and spread evenly. Bake for 50 to 55 minutes, or until springy to the touch. Let brownie cool in pan for 10 minutes, then invert onto a wire rack; let cool completely.
Heat the half-and-half, 3 tablespoons butter and 6 ounces chocolate in a small saucepan over low heat. Stir constantly until the chocolate has melted and the mixture is smooth. Spread the warm ganache over the brownie. Let ganache set, then cut into squares. Makes 1 dozen pieces.