Apr 1, 2010

Strawberry and Mascarpone Brownie Cakes

March30-2010-01

And here’s my Easter contribution! What do you mean it’s not yellow and Eastery? It has 5 eggs in it for Pete’s sake!

It was time to challenge myself: I wanted to see if I could come up with a recipe that would at least measure up to the Raspberry Cheesecake Brownies I did last year. Only this time I went for a more cakeish version, if that makes sense? They’re not really brownies, but it’s also not cake. It’s somewhere in the middle.

Whatever you want to name them, they’re delicious! Boring terminology, I know, but how can I describe a delicious food without using delicious, yummy or even sounding trite?

Ever had strawberries with whipped cream? Okay, stop rolling your eyes, I get it. No need for details. Now add some chocolate and triple-cream to the equation. Like that mental image? Okay then, follow me!

Ingredients:

3 oz salted butter 
6 oz dark chocolate
5 large eggs
1 cup sugar
1 tsp baking powder
2/3 tsp vanilla extract
1/2 tsp salt
1 cup + 4 tbsp flour
8 oz mascarpone 
fresh strawberries
4 tbsp confectioners sugar

Directions:

Place the butter and chocolate in a sauce pan and pour in 2/3 tsp vanilla extract.March30-2010-02

Melt over low heat while continuing to stir. Oh, and try not to eat it by the spoonful like I did, okay? Repeat after me: I am not Willy Wonka!March30-2010-03

Transfer the melted chocolate to a big bowl, dump one cup of granulated sugar in there and crack 4 large room-temperature eggs over the bowl. Looks kinda freaky, doesn’t it?
March30-2010-04

Mix until you end up with a smooth concoction.March30-2010-05

Add 1/2 tsp salt (or 1 tsp if you used unsalted butter), 1 tsp baking powder and 1 cup + 4 tbsp all-purpose flour. Which I didn’t sieve this time because I’m a bit lazy. It worked out fine. Stir just until it’s blended.March30-2010-06

Mascarpone heaven. Gah, I love that stuff. Add 1 large egg to the (room-temp) mascarpone, add 4 tbsp confectioners sugar and beat until fluffy.
March30-2010-07

I opted for strawberries but I’m sure you can do this with a variety of fruits. This was a quart. I wanted them to completely blend in, so I’ve cut them in four.
March30-2010-08

Now let’s get to it.

Pour half the brownie cake batter into a non-stick pan (I’ve used a 7×11, but a slightly bigger one will work as well, mine was jammed!). Top with the mascarpone.
March30-2010-09

Add your fruit. Or go for a few tbsp strawberry jam—I think that will be delicious as well.
Strawberry Mascarpone Brownie Cakes

Top with the remaining batter and gently spread it out.March30-2010-11

Bake in a preheated oven at 350F (175C) for 50 minutes, until a toothpick stuck in the center comes out clean. Let it cool on the rack for at least 2 hours before cutting it into pieces.

You know what this is gonna to taste like, don’t you? Chocolate with mascarpone all seeped into the cake, topped off with the sweetness and slight tang of fresh strawberries. How horrible! Yuck. Garnish with a little whipped cream and more berries. Oh boy!

Happy Easter everyone!

March30-2010-12

Kay’s Recipe Card

Click here for printable size.

Strawberry and Mascarpone Brownie Cakes
Ingredients

class="hritem">

  • 3 oz salted butter
    6 oz dark chocolate
    5 large eggs
    1 cup sugar
    1 tsp baking powder
    2/3 tsp vanilla extract
    1/2 tsp salt
    1 cup + 4 tbsp flour
    8 oz mascarpone
    fresh strawberries
    4 tbsp confectioners sugar
Directions
  1. Place the butter and chocolate in a sauce pan and pour in 2/3 tsp vanilla extractand melt over low heat while continuing to stir. Transfer the melted chocolate to a big bowl, dump one cup of granulated sugar in there and crack 4 large room-temperature eggs over the bowl and mix until you end up with a smooth concoction. Add 1/2 tsp salt (or 1 tsp if you used unsalted butter), 1 tsp baking powder and 1 cup + 4 tbsp (sieved) all-purpose flour. Stir just until it’s blended. Add 1 large egg to the (room-temp) mascarpone, add 4 tbsp confectioners sugar and beat until fluffy.

    Cut 1 quart of strawberries in four. Pour half the brownie cake batter into a non-stick pan (I’ve used a 7×11, but a slightly bigger one will work as well, mine was jammed!). Top with the mascarpone. Add your fruit. Or go for a few tbsp strawberry jam that you drop in there. Top with the remaining batter and gently spread it out. Bake in a preheated oven at 350F (175C) for 50 minutes, until a toothpick stuck in the center comes out clean. Let it cool on the rack for at least 2 hours before cutting it into pieces.
copyright © kayotickitchen.com

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    21 Comments »

    1. 1

      Your photos look amazing!!! As well as cakes :)

      Dovilyte on Apr 1, 2010 @ 11:58 am Reply
    2. 2

      This looks SO good, Kay. Happy to see you’re not posting some boring easter bread :)

      Maria on Apr 1, 2010 @ 12:16 pm Reply
    3. 3

      Looks great, Kay! Yummy.

      Lori on Apr 1, 2010 @ 1:46 pm Reply
    4. 4

      Wow, I’m drooling all over my keyboard!

      Sarah on Apr 1, 2010 @ 5:17 pm Reply
    5. 5

      Yummy!!!!! Looks good.

      Elaine on Apr 1, 2010 @ 6:05 pm Reply
    6. 6

      Oh yum!  These look great!

      Valen on Apr 2, 2010 @ 2:35 am Reply
    7. 7

      These look good. I want to eat them NOW!

      Wendy on Apr 2, 2010 @ 8:23 am Reply
    8. 8

      It looks wonderful! How do you get that cute shape in the cakes?

      Karin on Apr 2, 2010 @ 2:38 pm Reply
    9. 9

      @Karin:

      Thanks! I used a Wilton brownie & treat cutter!

      Kay on Apr 2, 2010 @ 2:40 pm Reply
    10. 10

      Kay, may I ask where you bought it?

      Karin on Apr 2, 2010 @ 2:42 pm Reply
    11. 11

      @Karin:

      I don’t mind you asking, I bought it at http://www.deleukstetaartenshop.nl/, but in all honesty I wouldn’t recommend them.

      Just bought a Wilton cupcake and muffin pan there. When it arrived I noticed the non-stick layer had already chipped in several places. Emailed them, had to mail them a photo, which I did, but I never heard back from them. Not even after a 2d email. Really bad customer service. Especially seeing as I bought quite a bit from them lately.

      There are tons of Dutch webstores selling Wilton! Price is the same everywhere, but customer service apparently not.

      Kay on Apr 2, 2010 @ 2:48 pm Reply
    12. 12

      Thanks for the tip, Kay. I won’t buy from them knowing this!!!!

      Karin on Apr 2, 2010 @ 2:59 pm Reply
    13. 13

      Wow. Like wow. By the way your theme is beautiful!

      Sarah on Apr 2, 2010 @ 7:40 pm Reply
    14. 14

      Yum!

      Janie on Apr 3, 2010 @ 4:28 am Reply
    15. 15

      Jeetje, ben ik blij dat ik dit lees. Ik plaats namelijk net voor 60 euro een bestelling bij de leukste taarten shop, maar nu ik dit zo lees ga ik die meteen annuleren. Iets teveel geld om daarmee te gokken.

      Nicole on Apr 6, 2010 @ 9:08 am Reply
    16. 16

      @Nicole:

      Ik ben ook enorm teleurgesteld en geef je groot gelijk. Er zijn heel veel van dit soort webshops in Nederland (deze schijnt erg goed te zijn: Maak je taart, waar je kunt bestellen.

      Ik bestel ook niet meer bij ze. Serieus, ik heb gewoon na het opsturen van de foto geen enkele reactie meer gekregen. Ook niet na een tweede email. Ze verzenden beschadigde artikelen en laten daarna helemaal niets meer horen. Dat doe je gewoon niet als winkel zijnde.

      Kay on Apr 6, 2010 @ 9:15 am Reply
    17. 17

      Heel erg bedankt voor de link naar maak je taart. Die kon ik nog niet! Heb inmiddels mijn bestelling geannuleerd! Ben echto blij dat ik dit nog even las alvorens de betaling over te maken.

      Nicole on Apr 6, 2010 @ 9:26 am Reply
    18. 18

      OMG, Kay (BTW..love the play on ‘Kay’ in ‘Kayotic)..these strawberry macarpone brownies looks divine.  A must try.  Hope the buns work out well for you..they’re so great!

      Lisa on Apr 6, 2010 @ 2:35 pm Reply
    19. 19

      I love the look of these! Gimme brownies any time!
      Magda

      my little expat kitchen on Apr 7, 2010 @ 9:40 am Reply
    20. 20

      Hi, this recipe looked too delicious to pass up.  I just made them.  My one comment is that 50 minutes was too long for mine.  Could be combination of the pan I used, my oven, or the alititude of where I live (Utah).  At 40 minutes I checked them and they were burnt around the edges and dry.  The middle was pretty good though, and delicious.  I would say if you are at a high altitude starting checking them fairly early.  Thanks for the yummy recipe!

      Heather on Apr 11, 2010 @ 12:10 am Reply
    21. 21

      @Heather:

      I don’t think it’s altitude related, but every oven is different so you always have to keep an eye on whatever it is you’re making, because this is what works for my oven. Yours might be a tad hotter.

      Kay on Apr 11, 2010 @ 8:14 am Reply

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