Description
Fudgy dark chocolate brownies with tart cherry ribbons and light mascarpone cream.
Ingredients
Scale
- 1 1/2 cups pitted dark cherries, chopped (225 g)
- 1/4 cup granulated sugar for cherries (50 g)
- 1 tbsp cornstarch (8 g)
- 1 tbsp lemon juice (15 ml)
- 1/2 cup unsalted butter (113 g)
- 5 oz dark chocolate, chopped (142 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup packed light brown sugar (100 g)
- 3 large eggs plus 1 egg yolk
- 2 tsp vanilla extract (10 ml)
- 3/4 cup all-purpose flour (90 g)
- 1/3 cup Dutch-process cocoa powder (30 g)
- 1/2 tsp fine salt (3 g)
- 4 oz mascarpone, cold (113 g)
- 1/2 cup cold heavy cream (120 ml)
- 2 tbsp confectioners’ sugar (15 g)
- 1/4 cup dark chocolate curls (20 g)
Instructions
- Cook cherries, 1/4 cup sugar, cornstarch, and lemon juice over medium heat until glossy and thick. Cool completely.
- Heat the oven to 325°F (163°C). Line a 9-inch square metal pan with parchment.
- Melt butter and dark chocolate gently. Cool 5 minutes.
- Whisk both sugars, eggs, yolk, and vanilla. Whisk in the chocolate mixture, then fold in flour, cocoa, and salt.
- Spread most batter in the pan. Add the remaining batter and small spoonfuls of cherry filling. Swirl only two or three times.
- Bake 29-34 minutes, until a tester carries moist crumbs. Cool completely.
- Beat cold mascarpone, cream, and confectioners’ sugar to soft peaks. Add a thin layer or small rosettes, then finish with chocolate curls.
Notes
Cool the thick cherry filling before swirling and do not overbake. Keep the mascarpone mixture cold.