Brownie with cocoa, nuts and mascarpone
8 servings
70 minutes
Brownies with cocoa, nuts, and mascarpone are a classic dessert of American cuisine that combines rich chocolate flavor with a delicate creamy texture. Historically, brownies emerged in the USA in the late 19th century and became a favorite treat due to their moist structure and intense flavor. This version is enhanced with walnuts that add a light crunch and an airy mascarpone cream that adds softness and sophistication. Maple syrup and cane sugar create a rich caramel note while cocoa provides a deep chocolate base. Brownies are traditionally served cut into squares and can be enjoyed as a standalone dessert or paired with ice cream and fresh berries. This dessert is perfect for cozy evenings, gatherings with friends, or simply to indulge in something truly delicious.
1
Preheat the oven to 175 degrees.
2
Grease the pan with butter and dust with flour (use additional flour and butter beyond the amount specified in the recipe). I used a 26 cm round pan. A square one can also be used, as brownies are traditionally served in square pieces.
- Butter: 225 g
- Wheat flour: 0.5 glass
3
In a high bowl, beat 4 large chicken eggs with a mixer until light yellow foam forms. If the eggs are medium or small, use 5 pieces.
- Chicken egg: 4 pieces
4
Gradually add white and brown sugar, salt, and maple syrup while constantly mixing with a mixer. If you don't have maple syrup, you can substitute it with agave syrup or omit it altogether. In this case, use 1 cup of white granulated sugar + 1 cup of brown cane sugar.
- Sugar: 0.8 glass
- Cane sugar: 1 glass
- Salt: 0.5 teaspoon
- Maple syrup: 3 tablespoons
5
Remove the mixer. Add cocoa powder and mix thoroughly with a spatula. Add flour and melted but not hot butter. Then add 2 teaspoons of vanilla extract. Mix well but do not beat.
- Cocoa powder: 1.3 glass
- Wheat flour: 0.5 glass
- Butter: 225 g
- Vanilla extract: 3 teaspoons
6
Chop the walnuts coarsely. Add to the dough.
- Walnuts: 100 g
7
Pour the batter into the mold. Place it in the oven for 45–50 minutes. After the time is up, turn off the oven and let it cool for 5 minutes. Then take the brownies out of the oven and let them cool completely. Despite the temptation, do not cut the brownies until they are fully cooled.
8
At this time, mix the mascarpone with powdered sugar and 1 teaspoon of vanilla extract.
- Mascarpone cheese: 200 g
- Powdered sugar: 0.5 glass
- Vanilla extract: 3 teaspoons
9
Spread cream cheese on top of the cooled brownie and decorate with chocolate chips.
- Chocolate chips (mini): 6 pieces