MASCARPONE BROWNIES TOPPED WITH CHOCOLATE GANCHE & TOASTED COCONUT

• 1 cup unsalted butter
• 3 ounces semisweet chocolate, finely chopped
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1/2 cup mascarpone cheese, softened
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

Add sugar and cocoa powder (sifted) to the butter/chocolate mixture. Electric mix on low the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.

Pour batter into pan and spread evenly.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan on cooling rack.

• 6 ounces semisweet chocolate, finely chopped
• 6 tablespoons heavy cream
• 3 Tablespoons unsalted butter
• toasted coconut

Pour ganache over cooled brownies and spread evenly. Sprinkle with toasted coconut.

Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.

Yields 16 brownies.