Chocolate and mascarpone raspberry brownies are a decadent and elegant twist on classic brownies.
The rich chocolate brownie base is complemented by a creamy layer of mascarpone cheese and bursts of fresh raspberries, creating a deliciously indulgent dessert that’s perfect for any occasion.
Let’s bake these heavenly brownies!
- Prep Time: 30 minutes + 20 minutes cooling time
- Cook Time: 35-40 minutes
- Total Time: 1 hour, 10 minutes + cooling time
- Yield: 16 brownies 1x
Ingredients
- 1 cup unsalted butter
- 8 ounces dark chocolate, chopped
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 8 ounces mascarpone cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Additional raspberries as desired
Instructions
- Preheat the oven (5 minutes): Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the brownie layer (10 minutes): In a medium saucepan, melt the butter and chopped dark chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly. In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Gradually add the melted chocolate mixture, whisking until smooth. Stir in the flour and salt until just combined.
- Prepare the mascarpone layer (5 minutes): In a medium bowl, beat the mascarpone cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
- Assemble the brownies (10 minutes): Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Gently spread the mascarpone mixture over the brownie layer. Sprinkle fresh raspberries evenly over the mascarpone layer. Pour the remaining brownie batter over the raspberries, spreading it to cover as much as possible.
- Bake the brownies (35-40 minutes): Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top should be set and slightly cracked.
- Cool and serve (20 minutes): Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve. Garnish with more fresh raspberries as desired.
Notes
For an extra indulgent touch, you can drizzle melted chocolate over the top of the brownies before serving.
These brownies can be stored in an airtight container in the refrigerator for up to three days.
Enjoy the rich, creamy, and fruity flavors of these chocolate and mascarpone raspberry brownies with family and friends!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
