Ingredients
For Brownies:
1/2 cup (1 stick) unsalted butter, cut into cubes
4 ounces bittersweet (60-70%) chocolate, coarsely chopped
2/3 cup granulated sugar
2 large eggs
1/4 cup Golden Blossom® Organic honey
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon salt
For Mascarpone Swirl:
6 ounces mascarpone cheese
1 large egg
2 tablespoons granulated sugar
2 tablespoons Golden Blossom® Organic honey
1/2 teaspoon vanilla extract
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper.
Combine butter and chocolate in microwave safe bowl. Microwave in at half power for 1 to 2 minutes, stirring every 20 to 30 seconds, until chocoalte and butter are melted and smooth. Let cool slightly.
Whisk in the sugar until batter forms a grainy paste. Whisk in eggs, one at a time, whisking well after each addition. And honey and vanilla and mix to combine. Sift the flour, cocoa powder, and salt on top and fold with a large rubber spatula until no dry ingredients remain. Pour the majority of the batter into prepared baking pan, leaving about 1/2 cup in the bowl.
For mascarpone swirl, beat together cheese, egg, sugar, honey, and vanilla until smooth and pourable. Pour over brownie batter in baking pan. Top with dollops of remaining brownie batter, and then cut through with a knife a few times for a swirl effect.
Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs attached. Let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight before slicing and serving. Brownies will keep, covered in an airtight container, for up to 3 days.
Yield: 16 servings
Active Time: 20 minutes
Total Time: 3 hours
Combine butter and chocolate in microwave safe bowl. Microwave in at half power for 1 to 2 minutes, stirring every 20 to 30 seconds, until chocoalte and butter are melted and smooth. Let cool slightly.
Whisk in the sugar until batter forms a grainy paste. Whisk in eggs, one at a time, whisking well after each addition. And honey and vanilla and mix to combine. Sift the flour, cocoa powder, and salt on top and fold with a large rubber spatula until no dry ingredients remain. Pour the majority of the batter into prepared baking pan, leaving about 1/2 cup in the bowl.
For mascarpone swirl, beat together cheese, egg, sugar, honey, and vanilla until smooth and pourable. Pour over brownie batter in baking pan. Top with dollops of remaining brownie batter, and then cut through with a knife a few times for a swirl effect.
Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs attached. Let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight before slicing and serving. Brownies will keep, covered in an airtight container, for up to 3 days.
Yield: 16 servings
Active Time: 20 minutes
Total Time: 3 hours
