Chocolate Brownies with Cream Cheese Mascarpone Ganache

Introduction

You bake the brownie base for 25 minutes, cover it with a cream cheese and mascarpone layer, then finish it with a salted chocolate ganache. The three layers give you a dense brownie, a tangy middle, and a firm top that cuts cleanly once chilled. This works best as a make-ahead dessert because the fridge time is what sets the ganache.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 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 extract
• 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 extract
• 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

• Swap the dark chocolate in the brownie for bittersweet chocolate if you want a slightly sweeter, less sharp chocolate base.
• Replace the mascarpone cheese with more cream cheese for a topping that is tangier and a bit firmer once baked.
• Use a 1:1 gluten-free flour blend in place of the all-purpose flour to make the brownies gluten-free; the texture stays dense but becomes a little more delicate.
• Change the chocolate in the frosting to a darker chocolate, around 70%, for a firmer ganache and a more pronounced bitter edge.
• Skip the flaky salt garnish if you want a more straightforward sweet finish without the sweet-salty contrast.

Tips for Success

• Let the melted dark chocolate cool before beating it into the eggs so the batter stays smooth and doesn’t seize.
• When you fold in the flour and cocoa, stop as soon as you no longer see dry streaks; overmixing makes the brownie layer tougher.
• After the first 25 minutes, the brownie should look set at the edges but still soft in the center before you add the topping.
• Beat the cream cheese and mascarpone until fully smooth before adding the sugar so the topping bakes without lumps.
• Cool the baked brownie completely before pouring on the ganache, then chill until firm before trimming and cutting.

Storage and Reheating

Store the cut brownies in an airtight container in the fridge for up to 5 days. If you need to stack them, separate layers with parchment so the ganache stays intact.

For longer storage, freeze individual squares or the whole slab tightly wrapped and sealed in a freezer-safe container for up to 1 month. Thaw in the fridge overnight; the texture of the topping may soften slightly but will still hold.

These are better chilled or at cool room temperature than fully reheated. If you want to soften the ganache, microwave one square for 5 to 8 seconds, but longer than that will loosen the cream cheese-mascarpone layer.

FAQ

Can you make these a day ahead?

Yes. In fact, they cut more cleanly after an overnight chill because the ganache and topping have fully set.

How do you know the cream cheese mascarpone layer is done?

The edges should look set and the center can still have a slight wobble. It will firm up more as it cools and chills.

Can you use only cream cheese in the topping?

Yes. The topping will be a little tangier and slightly firmer than one made with mascarpone.

Can you make these gluten-free?

Yes, by replacing the all-purpose flour with a 1:1 gluten-free flour blend. The brownie layer stays rich, though it may be slightly more fragile when cutting.