Mascarpone brownies topped with chocolate ganache and toasted coconut
By Eat More Chocolate Team Brownies & Blondies Everyday Baking
April 23, 2015
When a friend gives you a huge bag of toasted coconut, what’s one to do? Dream up some brownies of course!!
- Yields: 16 Brownies.
Directions
Brownie
Preheat oven to 325°. LINE an 8-inch square pan with nonstick foil.
Place the butter and chocolate in a microwave together until melted.
Add sugar and cocoa powder (sifted) to the butter/chocolate mixture. Electric mix on low the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.
Pour batter into pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Ganache
Place chopped chocolate in a small bowl.
Heat the butter and cream in microwave gently. Pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.
Pour ganache over cooled brownies and spread evenly. Sprinkle with toasted coconut.
Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.