Chocolate Brownies with Cream Cheese Mascarpone and Ganache

Introduction

You bake the brownie layer for 25 minutes before adding a cream cheese and mascarpone topping, which keeps the base dense and lets the top set without overbaking the whole pan. The ganache finishes it with a firm chocolate layer after a few hours in the fridge, so this works well when you want a make-ahead dessert that slices cleanly.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Servings: 15

Ingredients

Brownie

• 1½ cups (275 g / 10 oz) brown sugar
• 1 cup (200 g / 7 oz) white granulated sugar
• 3 sticks (375 g / 13 oz) butter, melted
• 4 ea. (200 g) eggs
• 2 teaspoons salt
• 1 tablespoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 8 oz (227 g) dark chocolate
• 1½ cups (200 g / 7 oz) all-purpose flour
• ½ cup (60 g / 2 oz) dutch processed cocoa powder
• 8 oz (227 g) semisweet chocolate, chopped

Topping

• 16 oz (450 g) cream cheese
• 1 cup (300 g / 10.5 oz) mascarpone cheese
• ½ cup (110 g / 4 oz) white granulated sugar
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 ea. (50 g) egg
• 2 tablespoons milk

Frosting

• 11 oz (310 g) chocolate
• 11 oz (330 ml / 1⅓ cups) heavy cream, heated
• 1 teaspoon salt
• Flaky salt to garnish

Instructions

Brownie

1. Preheat the oven to 180°C (356°F). Line a 33 x 23 cm (13 x 9-inch) baking pan with parchment.
2. Melt dark chocolate in microwave using 30-second bursts. Leave it to cool.
3. Beat the butter and sugars in a large bowl until combined.
4. Beat in the eggs, salt and vanilla, then beat in the melted chocolate.
5. Fold in the flour and cocoa, then the chopped chocolate.
6. Pour the mixture into the lined baking pan.
7. Bake for 25 minutes.

Topping

1. Meanwhile, make the topping by beating the cheeses in a medium-sized bowl until soft.
2. Beat in the sugar and vanilla, then beat in the egg and milk.
3. Take the brownie out of the oven after the 25 minutes of baking.
4. Pour the mixture over the brownie and bake for a further 30 minutes.
5. Take the brownie out of the oven and leave it to cool.

Frosting

1. Make the ganache by mixing together the chocolate, hot cream and salt in a bowl until melted.
2. Pour the ganache over the brownie and chill in the fridge for at least a few hours until set.
3. Sprinkle the brownie with a light sprinkle of salt.
4. Trim the brownie and cut into 15 squares.

Variations

• Replace the 8 oz (227 g) dark chocolate in the brownie with semisweet chocolate if you want a sweeter base and a slightly softer chocolate edge.
• Use all cream cheese in place of the mascarpone cheese in the topping for a firmer, tangier cheesecake layer.
• Swap the 11 oz (310 g) chocolate in the frosting for dark chocolate if you want a less sweet ganache with a more pronounced bitter finish.
• Leave off the Flaky salt to garnish if you want a cleaner sweet profile without the contrast on top.
• Fold toasted chopped walnuts or pecans into the brownie batter along with the chopped chocolate for added crunch and a slightly less fudgy texture.

Tips for Success

• Let the melted dark chocolate cool before you beat it into the eggs, or you risk scrambling the eggs and thickening the batter too early.
• Beat the cream cheese and mascarpone until fully soft before adding the sugar, or the topping can stay lumpy.
• After the further 30 minutes of baking, the topping should look set at the edges with a slight wobble in the center; it will firm up as it cools and chills.
• Chill the ganache-topped brownie until fully set before cutting, or the frosting will smear and the layers will not slice cleanly.
• Use a lined 33 x 23 cm (13 x 9-inch) pan and leave enough parchment overhang to lift the whole slab out before trimming and cutting.

Storage and Reheating

Store the cut brownies in an airtight container in the fridge, with parchment between layers if you need to stack them. They keep well for up to 5 days.

For longer storage, wrap individual squares tightly and freeze them in a sealed freezer container or freezer bag for up to 2 months. Thaw in the fridge overnight.

Reheating is not the best option for this recipe because the cream cheese mascarpone topping and ganache are meant to stay set. For a softer texture, let a square sit at room temperature for 15 to 20 minutes, or microwave it for 5 to 10 seconds only.

FAQ

Can you make these a day ahead?

Yes. They actually slice better after the ganache has fully chilled, so making them the day before serving works well.

Can you use only cream cheese instead of cream cheese and mascarpone?

Yes, but the topping will be tangier and slightly firmer. Mascarpone softens the flavor and gives the top a richer, smoother finish.

Why do you bake the brownie before adding the topping?

The brownie layer needs a head start so it can support the cheese topping without the whole pan staying underbaked in the center. That first 25 minutes helps keep the layers distinct.

How do you know when the topping is done baking?

The edges should look set and the middle should still have a small wobble when you move the pan. If the whole surface is still loose, it needs more time.