While some people may say that no brownie is a bad brownie, I disagree. I happen to be pretty picky about brownies and in my opinion, not all are created equal. My awesome brownie checklist includes the following:
- Chewy edges (corners prefered) with a slightly undercooked center
- Fudgy texture rather than cakey
- NO nuts (I have something against nuts in brownies)
I’ve absolutely made a few unsatisfactory brownie recipes in my day, so when I find a good one I stick with it. And this one is definitely good. Chewy edges? Check. Fudgy texture? Check. No nuts? Check (although I suppose you could add nuts if you really wanted to). The vanilla bean mascarpone swirl is completely optional, but highly recommended.
Fudgy Brownies with Vanilla Bean Mascarpone Swirl
Slightly adapted from Food and Wine
What you need:
For the brownies:
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 stick unsalted butter
- 1 cup granulated sugar
- 3 whole eggs
- 1 tablespoon vanilla extract
- 8 ounces mascarpone cheese
- 1 large egg yolk
- 1/4 cup granulated sugar
- 1/2 vanilla bean, halved lengthwise and scraped of the seeds
How you do it:
- Preheat the oven to 325 degrees. Butter and flour a 9-inch-square baking pan.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a medium saucepan, melt the semisweet and unsweetened chocolate with the butter over low heat. Remove from the heat and whisk in 1 cup of the sugar and 1 tablespoon of the vanilla. Let the mixture cool for a few minutes, then whisk in the whole eggs, one at a time. Whisk the dry ingredients into the chocolate mixture until the brownie batter is smooth.
- In a bowl, whisk the mascarpone with the egg yolk, 1/4 cup sugar and the scraped vanilla bean seeds until well combined.
- Pour half of the brownie batter into the baking pan. Spoon half of the mascarpone mixture on top and cover with the remaining batter. Dollop on the remaining mascarpone mixture and swirl the batter a few times with a knife to create a marbled effect.
- Bake the brownies for about 55 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Let the brownies cool before cutting.