2020-08-13 / test@t

Chocolate brownies with creamy mascarpone cheese and fresh berries

Soft cakes with a crispy crust based on dark chocolate, the taste of which is in perfect harmony with a delicate layer of creamy mascarpone cheese with the addition of white chocolate and fresh berries - an ideal addition to a cup of coffee. You want to try such a dessert again and again.

Chocolate brownies with creamy mascarpone cheese and fresh berries
  • 1. For chocolate dough:
  • dark chocolate with 70% cocoa 180 gr.
  • butter made from natural cream 82.5% fat 110 gr.
  • 2 large eggs (total weight 135-143 gr.)
  • white granulated sugar 120 gr.
  • wheat flour of the highest grade 100 gr.
  • baking powder for dough 1 teaspoon flat
  • 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 1
In advance (2-3 hours before making the brownie), remove the chocolate for the dough and berry layer from the refrigerator, if you store it there. If you are following PS 3-4 in the recipe's introduction, also remove the butter for the chocolate dough and the mascarpone package for the buttercream.
Step 2
Turn on the oven and heat it up to 3-3.5 (170-180 ° C). Line a small aluminum baking sheet (17.5 x 27.5 cm, 4 cm high, or whatever you have in the same area) with non-stick baking parchment, with sides.
Step 3
In separate containers, measure out the amount of wheat flour with baking powder and granulated sugar required according to the recipe (for chocolate dough and creamy berry layer separately).
Step 4
Put the amount of butter required according to the recipe for chocolate dough into a small aluminum bowl or stewpan, preferably cutting it into small pieces (if you did not take it out of the refrigerator beforehand). Set aside. In another saucepan of the same diameter, place the white chocolate, also breaking it into pieces.
Step 5
Place the water in a saucepan slightly larger than the bottom of the white chocolate and butter bowls / saucepans for a water bath over medium heat and bring to a boil, then reduce heat to low so that the boil is not too intense. Place the container with white chocolate in a 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 until completely melted, also stirring it. After that, wipe the bottom of the bowl / saucepan from dripping and set aside to cool the chocolate until warm.
Step 6
Put the container with butter in a similar way in a water bath over low heat. Let it heat up, while at this time break the dark chocolate for chocolate dough into pieces and add to the butter. While constantly stirring, completely melt the ingredients until a fluid homogeneous mass is formed, then remove the stewpan from the heat, gently wipe the bottom with a paper napkin from drops of hot water, set aside and cool at room temperature, stirring occasionally, until warm.
Step 7
For a creamy berry layer, beat an egg with all the amount of granulated sugar for it in a lush foam in a separate small bowl with a mixer with ordinary whisks, then add mascarpone cheese to it, stir, add starch, stir again and add melted white chocolate (barely warm). Mix again. If the cheese was originally 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.
Step 8
For chocolate dough, in a large bowl with a volume of about 3.5 liters, beat the eggs with the entire norm of granulated sugar for it into a fluffy white foam with a mixer with ordinary (clean!)
Step 9
Add wheat flour with baking powder to the mixture in 2 doses, sifting it through a sieve each time and mixing with a mixer at low speed. At the end of the batch, be sure to scrape off any leftover unmixed ingredients from the edges of the bowl and stir into the dough. The finished dough will turn out to be quite thick, with a relief surface.
Step 10
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 interlayer, also leveling it. Sprinkle 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 out little by little, about 1 tbsp each. spoon (if possible, flatten it at the end).
Step 11
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 in the oven upside down so that the piece heats up evenly.
Step 12
Remove the finished dessert from the oven and let it cool completely in a baking sheet, then you can cut it into the required number of rectangular or square portions and serve. Or, put it directly in the baking sheet in which it was baked in the refrigerator before use - by closing the baking sheet on top with plastic wrap and placing it additionally in a clean plastic bag (optional). In this form, the dessert can be stored for about 2 days. Fresh, freshly baked and cooled brownies have a soft texture, and after being in the refrigerator they become denser, creamy-melting and just as tasty. Enjoy your meal!
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