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Chocolate Mascarpone Brownies

These chocolate mascarpone brownies are incredibly decadent, with a dense fudgy texture thanks to the addition of creamy mascarpone cheese. A layer of rich ganache over the top is the perfect finishing touch!

Chocolate mascarpone brownie on white plate

Rich Chocolate Brownies With Mascarpone Cheese

Brownies are humble in appearance, but they have the decadence of a fancy bakery dessert. If you ask me, this makes them the perfect treat for home bakers—you can whip them up with minimal effort, but they taste like a true indulgence. And this recipe for chocolate mascarpone brownies is definitely indulgent.

I found this recipe years ago on Recipe Zaar, a website that no longer exists, which is your first clue as to how long ago that was. While your thought upon hearing the name might be that these are something akin to a cheesecake brownie, the mascarpone is actually mixed into the batter (similar to my cream cheese brownies). This gives them a uniquely rich texture.

I first made these brownies for New Year’s Eve, and the wonderful aroma that filled the kitchen was just heavenly. Few things offer a better smell than chocolate baking in the oven. If that weren’t enough, adding chocolate ganache just pushed them over the top. Trust me when I tell you that these chocolate mascarpone brownies are truly decadent. For all you chocolate lovers, this is a must for your recipe collection.

Overhead view of ingredients for chocolate mascarpone brownies

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Brownies:

For the Ganache:

  • Semisweet chocolate
  • Heavy cream – Don’t substitute whole milk or half-and-half! Heavy cream is essential for that thick, fudge-like ganache texture.
  • Unsalted butter

Can I Replace Mascarpone With Cream Cheese?

Cream cheese will also work in this recipe, but to match the texture of mascarpone, add heavy whipping cream and sour cream to the cream cheese. Combine 12 ounces of room temperature cream cheese with 1/4 cup of heavy whipping cream and 1/4 cup of sour cream, then measure out the amount needed for this recipe. (Leftovers can be used to make my chocolate mascarpone tart or tiramisu cake.)

Overhead view of chocolate mascarpone brownie on plate

How to Make Chocolate Mascarpone Brownies

As with most brownie recipes, these chocolate mascarpone brownies are quite simple to make. Here’s what you’ll need to do.

Make the Brownies:

Prepare. Preheat your oven to 325°F and grease an 8-inch square glass baking pan with butter.

Overhead view of butter and chocolate in mixing bowl

Melt the chocolate and butter. Microwave the chocolate and butter in a microwave-safe bowl at half power in 30 second intervals, stirring between each, until the mixture is melted and smooth.

Finish the batter. Sift the sugar and cocoa powder into a small mixing bowl, then add it to the butter and chocolate mixture. Use a hand whisk to beat in the mascarpone, eggs, and vanilla extract, then fold in the flour and salt.

Overhead view of brownie batter in glass baking pan

Bake. Pour the batter into the prepared pan and spread it evenly. Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the pan comes out clean.

Overhead view of baked brownies in square glass baking pan

Cool. Place the pan of brownies on a wire rack to cool. (Learn more: Why Every Baker Needs Wire Cooling Racks)

Make the Ganache:

Prepare. Place the chopped chocolate in a small heat-proof bowl.

Overhead view of butter and cream in saucepan

Warm the butter and cream. Heat the butter and cream in a small saucepan set over medium heat, stirring constantly. Turn off the heat when the butter has melted and the mixture is almost boiling.

Finish the ganache. Pour the warm cream mixture over the chopped chocolate. Let this stand for 30 seconds so the chocolate can soften, then stir until the ganache is smooth. Pour the mixture over the brownies and spread it evenly.

Cool and serve. Let the ganache set before cutting the brownies into squares. 

Pan of cut chocolate mascarpone brownies

Tips for Success

Read over my baking tips for beginners and my primer on making brownies. Here are some additional tips for perfect chocolate mascarpone brownies.

  • Use room temperature eggs and mascarpone. Room temperature ingredients mix more smoothly into the batter. 
  • Buy good quality chocolate and cocoa powder. The flavor of the brownies will reflect whatever you use. These brownies are all about the chocolate, so use the best you’re willing to buy. 
  • Let the brownies set before cutting. If you cut them before the ganache has solidified, you’ll have a mess on your hands—figuratively and literally. If you’re in a hurry, you can expedite the process by chilling the pan of brownies in the refrigerator.
Spatula holding chocolate mascarpone brownie over pan

Serving Suggestions

If desired, sprinkle some flaky sea salt on top of the ganache before it sets for a nice salty-sweet flavor—Maldon or fleur de sel are perfect. A scoop of vanilla ice cream can cut some of the richness of this chocolate mascarpone brownie recipe, as can fresh fruit like strawberries or raspberries.

How to Store

These brownies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Chocolate mascarpone brownie on white plate with corner eaten

Can This Recipe Be Frozen?

Chocolate mascarpone brownies can be frozen for up to 3 months. Allow them to set completely before transferring to a freezer-safe container; if you need to layer them, place parchment paper between the layers to keep them from sticking. Thaw the brownies at room temperature before serving.

Overhead view of chocolate mascarpone brownie on white plate with corner eaten

Chocolate Mascarpone Brownies

Yield 16 2-inch brownies
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes

These Chocolate Mascarpone Brownies, made with a thick chocolate ganache, are so rich and decadent. A must-try for chocolate lovers!

Chocolate mascarpone brownie on white plate with corner eaten


For the brownies:

  • 1 cup (226g) unsalted butter (plus more for preparing pan)
  • 3 ounces (85g) semisweet chocolate, finely chopped
  • 1 cup (200g) granulated sugar
  • 1/2 cup (42g) unsweetened cocoa powder
  • 1/2 cup (113g) mascarpone cheese, softened
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon salt

For the ganache:

  • 6 ounces (170g) semisweet chocolate, finely chopped
  • 6 tablespoons (90ml) heavy cream
  • 3 tablespoons (42g) unsalted butter


To make the brownies:

  1. Preheat oven to 325°F. Butter an 8-inch square glass baking pan and set aside.
  2. Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30 second intervals, stirring between each heating. Continue until both are completely melted.
  3. Sift the sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in the flour and salt.
  4. Pour the batter into pan and spread evenly.
  5. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool in the pan on cooling rack.

To make the ganache:

  1. Place the chopped chocolate in a small bowl. Set aside.
  2. In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.
  3. Pour the ganache over cooled brownies and spread evenly.
  4. Allow the ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.


Recipe slightly adapted from

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    55 Comments on “Chocolate Mascarpone Brownies”

  1. that looks so dense and fudgy. yum! i always have a problem with baking them though. they seems undercooked most of the time, just too moist

  2. Oh my…this looks like a serious dessert for any chocoholic!

  3. Those look like my kind of brownies. Wow.

  4. Talk about calling my name!! These are next o the brownie recipe list (I “force” myself to bakig brownies once a week :)). That picture just made me weak in my chocolate knees!

  5. mascarpone and chocolate!! what more could we ask for??!! this looks so fabulous:)

  6. Chocolate and marscapone,
    What a heavenly combination!

  7. I’m intrigued by baked goods with mascarpone and these look really good!

  8. wow they look so decedent! I know a chocolate lover who would die for these. Thanks for the recipe.

  9. Those look rich and yummy.

  10. I just found your blog through Tastespotting and have just gotten lost in all your gorgeous pictures and recipes! This brownie recipe looks like heaven and I just put on my “must try soon” list. I’ll definitely be back frequently! Thanks 🙂

  11. Wow, those brownies just look like pure fudge- Talk about food porn!

  12. After seeing that pictures, I have no choice but to make these brownies.

  13. Bookmarked for the wekend!

  14. Holy hell. I am making those for the husband’s birthday this weekend. Thanks!

  15. Mascarpone, good chocolate & ganache…I can smell these baking right now!

  16. Thanks, everyone! These truly are delicious. So rich and dense… A real chocolate lovers’ dream.

  17. I litterally let out a “wooooooooooot!” when I saw the picture in my reader. A definite must-try…:)

  18. Wow, those look incredible. Great photo.

  19. Good Lord. Look at that! There go the resolutions. Right out the window.

  20. Thanks, y’all!

  21. gorgeous!!!!!!!!! i already need a tall glass of milk just thinking about it!

  22. Impossible to start a diet with such a gorgeous cake! Lovely blog, Cat

  23. Thanks, Marni and Cat!

  24. This is what I call a wonderful brownie. Looks really good and yummy!

  25. Thanks, Helene!

  26. I have now made these twice in the last two weeks. I can’t get enough!!! I’ll be keeping this recipe on the counter where I can get to it easily for awhile I can tell.

  27. Kendall, I’m so glad you like them, too. They are beyond good.

  28. I just wanted to chime in with my review of these – I printed it out the day you posted it, but with the same issue of “too many recipes, too little time,” I just made them last night despite them being in the high-priority file!! :~) Anyway, they were absolutely wonderful – tender, excellent chocolate flavor, moist without being gooey. I used Callebaut semi-sweet and Penzey’s natural cocoa and they worked beautifully. They will be made again and again at our house! Thanks Jennifer!

  29. Susan, I’m glad you liked them. They are just so very good.

  30. I don’t think you realise quite how much you’re making me drool!!

    I have been ogling this website for far too long, and simply must leave a comment saying how very much in love i am with your cooking 🙂

    Even though I’ve never tasted it!

    I love the your adopt a blog idea, where can i go for adoption?! I started blogging less than a fortnight ago, and it’s taken me that long just to figure out how to upload a photo…

  31. Emily, how very sweet! Thank you so much. The blogger adoption was organized at Dine and Dish. Check there to see if she is still involved with that. Feel free to email me ( with blogging questions, too. I’ll be glad to try to help.

  32. Oh my god…these look amazing! Will need to try them asap.

  33. Sara, they are wonderful! Let me know what you think if you make them.

  34. that looks delicious. i have not eaten lunch yet and that looks great.

  35. I read your site just about every day. A couple of weeks ago, I made these mascarpone brownies and I must say, there were a HUGE hit! What an awesome delicious recipe. I wrote about it on my blog and took photos as well. Please check it out and thank you for posting the recipe. I’m keeping it in my “favorites”.

  36. Hi Jennifer..I’m a friend of your mother-inlaws and Quinn’s dad. this is a fantastic website!!The picturesare drool worthy. I am going to work my way thru and plan on enjoying one dessert a week…my treat. Thanks for yur talent and creativity!! Sac. CA.

  37. Hi! I’d like to bake your brownies. They look so mouth-watering!
    But what is a cup? 230 mililiters?

    Greetings from Germany!

    • Hi, Mya. Yes, one cup is equal to roughly 230-240 ml. I’m from the States but I’ve been living in Spain for nearly 8 years, and sometimes I find converting recipes a bit of a challenge. I hope this helps!

  38. I baked them last weekend and we liked them soooooo much. They are the best brownies i have ever eaten! I have also published them in my blog, with the recipe converted to grams and mililiters.

  39. I baked these yesterday and they are amazing! Very rich, only for true chocolate lovers. The mascarpone gives a beautiful silky and cool texture to the brownie. I’m saving this for when I need to impress people!
    One note, next time I would half the amount of ganache — the brownie is good enough on its own and doesn’t need a ton of extra chocolate added.

  40. OMG!! So light and fluffy, I put 2tbs of coffee to enhance the chocolate flavor and it came out perfect!, my husband and I love it!!

  41. Just found this recipe, and even if I am not normally a big fan of Brownies, these ones seem to die for! Thanks for the recipe, will make sure to try it!

  42. This looks absolutely delicious!!!!!

  43. Ah yes. Those look amazing! Just love the use of marscapone, such a great addition to desserts 🙂

  44. There is a new cocoa mascarpone. I would think it could make this one even better.

  45. I really really wanted to like these but they have a really odd texture. Even my husband who eats anything didn’t care for this brownie. Sorry

  46. Best brownies ever. Took them to work and everyone thinks I’m genius.

  47. Talk about domestic tranquility….this brownie looks just like what I’m looking for.  Been searching LL evening, and when I saw it, I knew the search was over!  I’ll be making these first thing tomorrow.  Gonna double the recipe to use a 9×13 pan.  I must admit that 4 cups of butter sounds like a lot, if I am doubling ingredients.  Wonder if there are any hard and fast rules on such ingredients if I don’t is making a double batch.  I’m tjinking?, I might be better off just making two 8″ pans, and leave it at that!  Don’t want to mess this up!

    • Hi, Karen. Sometimes doubling brownies designed for a square pan means that the center will be tougher to get baked thoroughly. From that perspective, making two square pans might be a better choice. Also, for doubling the brownie batter, you’d need 2 cups of butter. Then 6 tablespoons for the ganache.

  48. I have been making this recipe for  at least 5 years, and this is the recipe that made me feel confident about baking when I was 20 years old.
    Thank you for the best brownies I have ever had! Everyone who tries them, absolutely loves them too!

  49. These look unbelievably good. I think I’ve gained 5 pounds just looking at them.
    Will be making them for my chocoholic husband soon.

  50. Hi Jennifer! I made these and they came out beautifully.but is it more of a Cakey texture ,mine came out like that ,it doesn’t look and taste like a brownie.did I do something wrong?

    • Hi, Tara. They should look like the photos here. If you didn’t change anything at all about the recipe, then something might be off with your measurements or they could have possible over-baked.

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