Mascarpone-cheesecake Brownies Four Ways

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• parchment paper
• 1 cup mascarpone cheese
• 1 egg yolk
• 3 tablespoons sugar
• 3 tablespoons flour
• 1/2 cup butter
• 2 ounces unsweetened chocolate, chopped
• 2 ounces bittersweet chocolate or 2 ounces semisweet chocolate
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2/3 cup flour
• 1/2 cup semi-sweet chocolate chips (optional)
• 1 cup semi-sweet chocolate chips (optional)
• 2 tablespoons confectioners' sugar (optional)
• 1/2 cup creme fraiche (optional)
• 2 teaspoons espresso powder (optional)
• 3/4 cup toffee pieces, divided reserve 1/4 cup (optional)
• 1/2 cup creme fraiche (optional)
• 3 tablespoons confectioners' sugar (optional)
• 4 tablespoons bourbon, divided reserve 2 tablespoons (optional)
• 1/2 cup pecans, chopped (optional)
• 1/2 cup creme fraiche (optional)
• 1/2 cup light brown sugar (optional)

Recipe

• 1 (classic cheesecake brownies)---preheat oven to 350'f grease 9" square baking pan, then line with 14"x8" sheet of parchment paper, overlapping parchment on two sides to form "handles.".
• 2 in a medium bowl, blend 1 cup of mascarpone cheese and 1 egg yolk; stir in 3 tablespoons sugar, 3 tablespoons flour until smooth, set aside.
• 3 in a large, heavy nonstick saucepan, melt 1 stick of butter, 2 oz chopped bittersweet or semisweet chocolate, stirring constantly over low heat until smooth. remove from heat and stir in 1 cup sugar, 1 teaspoon vanilla extract and 2 large eggs until well blended. stir in 2/3 cup flour until well blended.
• 4 spread about 1/2 brownie batter into pan. alternately spoon on mascarpone and remaining brownie batter. shake pan back and forth gently on countertop to level the batters. with the tip of a knife, swirl to marble mixtures.
• 5 bake 30-35 minutes or until brownies just begin to pull from sides of pan. cool completely in pan on rack. chill before cutting for best results.
• 6 (for chocolate sin mascarpone brownies).-----add 1/2 cup semisweet chocolate chips to brownie batter at end of step 3; bake and cool as directed. meanwhile, blend 1 cup semisweet chocolate chips, 2 tablespoons confectioner's sugar and 1/2 cup creme fraiche in a small heavy saucepan over low heat. stir constantly until smooth. pour glaze over brownies and chill until set.
• 7 (for double toffee mascarpone brownies)------add 2 teaspoons espresso powder to brownie batter with sugar in step 3 mix as directed, then stir in 1/2 cup chopped hard toffee candy such as heath or werther's. bake and cool as directed. meanwhile, in a small bowl, beat 1/2 cup creme fraiche with 3 tablespoons confectioner's sugar until soft peaks form; stir in another 1/4 cup reserved toffee. serve immediately over brownies.
• 8 (for bourbon pecan mascarpone brownies).-----add 2 tablespoons bourbon and 1/2 cup chopped pecans to brownie batter after step 3; bake and cool as directed. meanwhile in a small saucepan, combine another 2 tablespoons bourbon, 1/2 cup creme fraiche and 1/2 cup light brown sugar. cook over medium heat, stirring constantly, 5 minutes. chill sauce before drizzling over brownies.