I doubted! I love (and have) both of Joanne Chang’s ‘Flour’ books, but this is from her new, ‘Baking with Less Sugar’ book, and I have a thing for brownies…I just wasn’t sure about this less sugar business. I actually weighed all of the ingredients, and used a buttered, parchment lined metal 9 x 13 pan, and these were brilliant, moist and perfectly not too sweet – enjoy!
Fudgy Mascarpone Brownies
1 1/4 c. (175 g) four
1/2 t. EACH baking soda AND salt
390 g/14 oz bittersweet chocolate, 70% or higher
3/4 c. (170 g) butter
1/2 c. (115 g) mascarpone cheese
2/3 c. (140 g) sugar
Preheat the oven to 325 and butter a 9 x 13 cake pan, line the bottom with parchment, and butter the parchment. In a small bowl whisk together the flour, soda and salt and set aside.
Place all of the chocolate and butter into a microwave safe bowl and microwave in 30 seconds increments, stirring after each, until the mixture is smooth, then set the chocolate mix aside.
Using your electric mixer, beat the eggs and mascarpone until smooth, then turn the speed to low and slowly add in the sugar, mixing only for about a minute until the sugar is mixed in. Remove the bowl from the mixer stand and fold in the chocolate mix, then slowly and carefully fold in the flour mix until there’s no trace of flour. Spread the batter evenly into your prepared pan – it will be thick – and then bake for 20 to 25 minutes. I found 22 minutes to be perfect. If you insert a knife into the middle, it should come out with wet crumbs on it, but not batter. These brownies are super moist so trust the time! Allow them to cool and set for a couple of hours before you cut into them or you won’t get squares!