Saturday, October 20, 2012

Develish Marscapone Ginger Brownies

One thing that I have always loved about Michael’s cooking is the wonderful juxtaposition between flavors that he goes after. If there is something spicy maybe a little something sweet, if it is very savory there will be something acidic. These brownies are no excuse. We took the traditional brownie and added a wonderful marscapone ginger topping that will send chills down everyone’s spine.  The deep orange against the dark brown, and the tangy ginger against the rich sweet chocolate create a devilish duo that will wow any guest on All Hallows Eve. So take this recipe and celebrate the 12th day of Halloween with these devilish brownies.

Ingredients: Brownie Mix
3 ounces unsweetened chocolate
1 stick(1/2 cup)unsalted butter, cut into bits
3/4 cp. sifted all-purpose flour
1/2 teaspoon double-acting baking powder
Pinch of salt
2 large eggs
1 1/4 cups sugar
1 teaspoon vanilla

Marscapone Topping:
6 oz marscapone
2 ounces (227 grams) full fat cream cheese, at room temperature
1/3 cup (65 grams) granulated brown sugar
1/2 teaspoon pure vanilla extract
1 large egg
1 large ginger root
Orange food coloring

Start by setting out all of your materials, ingredients, and preheating the oven to 350 degrees and then butter and flour an 8 inch square baking pan.
In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely.

Now dealing with the dry ingredients, in a medium bowl sift together the flour  Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minute's until thick and pale.

Now for the fun part, which you totally shouldn’t eat because it has egg but I do, mixing the batter all together. No add in the chocolate mixture and the vanilla, and then adding in the flour mixture, stirring until the mixture is blended well. Set aside about a ¼ cup of the mix for the topping.  Pour the batter into the baking pan, smoothing the top.
Lastly  we will make the marscapone ginger topping. Using an electric mixer, if you have one, process the marscapone and the cream cheese until completely smooth. Now for adding the ginger, clean the ginger by using a peeler to peel the outer hard layer off, and using a grater, grate all the ginger goodness into the mix. Don’t use any of the stringy fibers you see, just what you grated. Next add the sugar, vanilla, orange food coloring, and egg and process just until creamy and smooth (do not over process).

Spread the marscapone topping evenly over the brownie layer. And for the final spoon 16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect.

Bake the Brownies in the middle of the oven for 25 to 30 min, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares.

You will die with how fabulous these brownies are, and how addictive they are!!

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