Brownies Grams Baker's %
Butter 226 353
Semisweet Chocolate, finely chopped 85 132.8
White Sugar 200 3.12.5
Cocoa Powder 43 67.2
Mascarpone Cheese, softened 116 181.3
Eggs 135 211
Pure Vanilla Extract 8.6 13.4
All-Purpose Flour 64 100
Salt 1.4 2.2

Ganache Grams Baker's %
Semisweet Chocolate, finely chopped 170 56
Whipping Cream 90 30
Butter 42 14



In a small saucepan, melt the butter and bring it to just below a boil.

Place chopped chocolate in a mixing bowl, then pour the hot butter over the chocolate and let stand for 30 seconds.

Stir until chocolate is completely melted.

Sift in the sugar and cocoa powder.

With a wooden spoon, beat in the mascarpone, eggs and vanilla, mixing until smooth.

Gently fold the flour and salt into the batter.

Pour batter into prepared pan and spread evenly.

Bake at 325°F for 45 minutes.

Place pan on a cooling rack and let brownies cool for 10-15 minutes.


Place chopped chocolate in a mixing bowl.

In a small saucepan, bring the cream and the butter to just below the boiling point.

Pour this hot cream-butter mixture over the chocolate and let stand for 30 seconds, then stir until smooth.

Ganache is now ready to use and can be spread over the brownies.