Chocolate

Cocoa Mascarpone Bars AKA Mascarpone Chocolate Bars

by:
May 22, 2017
5
1 Ratings
Cocoa Mascarpone Bars AKA Mascarpone Chocolate Bars
Photo by Rocky Luten
  • Makes one 8" square pan
Author Notes

Inspired by a recipe from Vermont Creamery, these fantastic bars combine a fudgy brownie-like top with moist blondie-like base flavored with almond extract. Best of all, you just make one batter, then reserve 1/4 to swirl with a cocoa powder paste to make the chocolate topping. —Posie (Harwood) Brien

What You'll Need
Ingredients
  • 1/3 cup (1 ounce) unsweetened cocoa powder
  • 3 tablespoons hot water
  • 1 tablespoon vegetable oil (or melted butter)
  • 1/2 cup (4 ounces) melted butter
  • 1 cup (7 1/2 ounces) packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 8 ounces mascarpone cheese
  • 1 cup (4 1/4 ounces) all-purpose flour
  • 1/4 cup (7/8 ounce) almond meal (optional, for a more moist bar)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Directions
  1. Preheat the oven to 350º F. Grease an 8" square pan and line with parchment. Grease the parchment lightly.
  2. Whisk together the cocoa powder, hot water, and oil in a small bowl to form a paste. Set aside.
  3. In a large bowl, whisk together the melted butter and brown sugar until no lumps remain. Add the egg, vanilla extract, almond extract, and mascarpone and whisk until well-combined.
  4. Add the flour, almond meal (if using), baking powder, baking soda, and salt. Stir to combine but don't overmix.
  5. Pour 3/4 of the batter into your prepared pan. Add the cocoa powder paste to the remaining 1/4 of the batter and mix.
  6. Spoon the chocolate batter over the pan and, using an offset spatula, spread the batter in an even layer. (You can swirl it into the base with a knife if you want to be fancy. I respect that.)
  7. Bake for 25-30 minutes until a tester inserted in the center comes out clean. Don't overbake!
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See what other Food52ers are saying.

  • Suzy Shedd
    Suzy Shedd
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • BABblingBeth
    BABblingBeth
  • T
    T

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7 Reviews

Suzy S.
Suzy S. July 11, 2017
I'm sorry to say that these were bland & boring. Not difficult, but too fussy for the result. Easier to make Medrich's fantastic cocoa brownies, and then make any good blondie recipe, and serve them together. Rather a waste of mascarpone..
 
BABblingBeth
BABblingBeth June 5, 2017
Did not add almond meal, and sort of fell apart when trying to remove from the pan. VERY heavy almond tones; cut back on almond extract if you don't like... I love it, and it goes well with the mascarpone, so no complaints on my end! Easy to make; cook time accurate for my oven.
 
T
T June 3, 2017
Do you think I could substitute cream fraiche for the mascarpone? Sorry for the substitution question - cream fraiche was all I could find at the store. Thank you!
 
nicole K.
nicole K. June 2, 2017
Mine wasn't pourable either. Probably the brand of mascarpone. However I just put it on the oven. The batter tasted incredible. I can't wait to eat these
 
nicole K.
nicole K. June 2, 2017
Mine wasn't pourable either. Probably the brand of mascarpone. However I just put it on the oven. The batter tasted incredible. I can't wait to eat these
 
Bubbi
Bubbi June 1, 2017
Can you use Greek yogurt instead of mascarpone? Or should I try the Food 52 recipe for Homemade Mascarpone Cheese?
 
Posie (.
Posie (. June 1, 2017
Greek yogurt should work nicely! Just make sure it's at room temp -- I'd thin it with a little milk actually so it's not too thick otherwise the batter will be thick.