INGREDIENTS: Chocolate Brownie
1/4 cup + 1 tablespoon all-purpose flour
1/4 cup + 2 tablespoons granulated sugar
3 tablespoons Dutch-process cocoa powder
Pinch kosher salt
3 tablespoons oil
1 egg room temperature
1/4 teaspoon white vinegar
1 teaspoon vanilla extract
Mascarpone Cream
4 ounces mascarpone cheese
2 tablespoon granulated sugar
1 egg yolk
Raspberry Cream Topping
4 ounces mascarpone cheese
1 tablespoons granulated sugar
2-3 tablespoons Heidi’s Raspberry Lavender Jam
Fresh raspberries (optional)
DIRECTIONS:Chocolate Brownie with Mascarpone
Preheat oven to 350 degrees. In a medium-sized bowl, whisk together flour, sugar, cocoa powder, and salt. Mix in oil, egg, and vanilla, whisking until well blended.
In a separate small bowl, whisk together mascarpone, sugar, and the egg yolk until smooth.
Pour half of the brownie batter into skillet. Dollop half of the mascarpone cream on top, then pour in the remaining brownie batter. Drop spoonfuls on top and swirl them gently through the batter with a skewer or knife.
Bake 24-30 minutes, or until a toothpick inserted in center comes out clean. Serve from the skillet, warm or at room temperature..
Raspberry Cream
In a medium bowl combine mascarpone, sugar, and jam and stir until combined.
Use a knife to spread on top of cooled brownie.
Top with fresh raspberries.