Fudgy Mascarpone Brownies

The lovely Joanne Chang of Flour Bakery + Cafe sent me her cookbook "Baking With Less Sugar" filled with recipe for desserts using natural sweeteners and little-to-no white sugar. I decided to bake the Fudgy Mascarpone Brownies, but decided to add a little twist with espresso. The finished brownies were so indulgent and chocolate-y. Try it for yourself- you won't regret it!

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  • 175 g/ 1 1/4 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 390 g/14 oz bittersweet chocolate, or at least 68 percent cacao content or higher
  • 1/4 cup unsalted butter, cut into 3-4 pieces
  • 4 large eggs
  • 115 g/ 1/2 cup mascarpone cheese
  • 140 g/ 2/3 cup sugar
  • 1/4 cup favorite brewed coffee/espresso 


  1. Place a rack in the center of the over and preheat to 325F (165 C). Butter or spray a 9-by-13-in [23-by-33-cm] baking pan. 
  2. In a medium bowl, sift together the flour, baking powder, and salt and set aside. 
  3. Bring a sauce filled partway with water to a very gentle simmer over medium heat. Place the chocolate and butter in a metal or glass bowl. Place the bowl over (not touching) the barely simmering water in the saucepan and heat, stirring occasionally with a wooden spoon or rubber spatula, until the chocolate and butter are completely melted and smooth. Alternatively, microwave the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each internal until melted and smooth. 
  4. Using a stand mixer fitted with the paddle attachment (or with an electric hand mixer; if using a hand mixer, use a large bowl to accommodate all ingredients), beat the eggs and mascarpone on medium speed until smooth. With the mixer on low speed, slowly add the sugar and beat for about 1 minute, or until the sugar is mixed in. Using a rubber spatula, fold in the chocolate mixture. 
  5. Using a rubber spatula, gently fold the flour mixture into the egg-chocolate mixture until thoroughly combined. Add the coffee/espresso to the mixture and mix well. 
  6. Bake for 20-25 minutes (but check every few minutes after 15 minutes to make sure the brownies don't over-bake), or until a knife slipped into the center of the pan comes out with a few wet crumbs on it. If the knife comes out with liquid batter on it, the brownies need more time in the oven; if the knife comes out with nothing on it, the brownies are probably a bit over-baked and no longer fudgy, but they will still be delicious. Let cool in the pan on a wire rack for at least 10 minutes, or until completely cool. (Because they are so moist, they need time to cool and firm up enough to cut). Cut into 12 pieces. 
  7. The brownies can be stored in an airtight container at room temperature for up to 3 days. Or store in the freezer, tightly wrapped in plastic wrap, for up to 2 weeks; thaw at room temperature for 3 to 4 hours. 

Get the book here