Let me warn you about these brownies. They're like the most fattening thing you could possibly eat. I mean really, they're probably half of your caloric intake for the day- and I say this only semi-kidding. But the good thing about them is that they're so rich you really wouldn't really want to eat more than a few bites. You'll also get some anti-oxidant action from the super dark chocolate in them. I have to confess, I felt so guilty after making them that I ended up throwing them away in an impulsive moment after only eating 2 bites. Brandon was OK with that too (he had one piece). They were quite decadent but should only be eaten in extreme moderation.
1/3 cup butter
4 oz. high quality dark chocolate (I used Ghirardelli 60% cocoa)
1 cup sugar
1/2 cup good quality cocoa powder (the darker the better)
1 8 oz. container mascarpone cheese
3 tbsp. strong coffee
2 tsp. vanilla extract
1/2 cup unbleached flour
1/2 tsp. salt
6 oz. high quality dark chocolate (I used Ghirardelli 60% cocoa)
6 tbsp. heavy cream
1 tbsp. butter
Preheat oven to 325°F. In a small pot, melt the butter and bring it to just below a boil; have the chopped chocolate in a mixing bowl--pour the hot butter over the chocolate and let stand for 30 seconds allowing the chocolate to melt. Add the sugar and chocolate. Whisk the in the mascarpone, eggs, coffee, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter. Pour batter into a 9x12 pan. I line the pan with parchment paper for easy cleanup. Place into preheated oven and bake for 45 to 50 minutes. Remove from the oven and allow the brownies to cool on a cooling rack. While this is going on, make your ganache by heating the cream and butter in a microwave-safe dish for about 2 minutes. Add the chocolate chips to this and allow to sit without moving for about 30 sec. With a fork or baby whisk, blend well. Once the ganache is nice and shiny, pour it evenly over the brownies and allow to cool. Place the brownies in the fridge for about 20 minutes before cutting.