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
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Ingredients
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1/3 cup
(1 ounce) unsweetened cocoa powder
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3 tablespoons
hot water
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1 tablespoon
vegetable oil (or melted butter)
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1/2 cup
(4 ounces) melted butter
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1 cup
(7 1/2 ounces) packed brown sugar
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1
egg
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1 teaspoon
vanilla extract
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1 1/2 teaspoons
almond extract
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8 ounces
mascarpone cheese
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1 cup
(4 1/4 ounces) all-purpose flour
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1/4 cup
(7/8 ounce) almond meal (optional, for a more moist bar)
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1/2 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/4 teaspoon
salt
Directions
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Preheat the oven to 350º F. Grease an 8" square pan and line with parchment. Grease the parchment lightly.
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Whisk together the cocoa powder, hot water, and oil in a small bowl to form a paste. Set aside.
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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.
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Add the flour, almond meal (if using), baking powder, baking soda, and salt. Stir to combine but don't overmix.
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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.
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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.)
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Bake for 25-30 minutes until a tester inserted in the center comes out clean. Don't overbake!
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