Dark Chocolate and Mascarpone Skillet Brownie with Raspberry Cream Topping

This gooey dark chocolate brownie with rich, creamy mascarpone center and tart raspberry cream on top is the thing dreams are made of! It’s the perfect thing to make for weekday dessert or to bring to a spring celebration potluck. It’s at it’s peak gooeyness right out of the oven, so if that’s the way you like it then go right ahead and serve it immediately (raspberry cream on the side, so it doesn’t melt all over the place). If you like your brownies on the chewier side then feel free to let it cool for a bit before adding the raspberry cream topping and fresh raspberries.  

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.