Swirled Mascarpone Brownies with Hazelnuts


  • 1 1/2 cups unsalted butter
  • 12 ounces 60% cocoa bittersweet chocolate
  • 6 large eggs
  • 1 tablespoon plus 1 teaspoon McCormick's Pure Vanilla Extract
  • 1 2/3 cup sugar
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups chopped hazelnuts toasted
  • 1 egg yolk
  • 1 tablespoon flour
  • 2 tablespoons sugar
  • 8 ounces mascarpone cheese


  1. Preheat the oven to 350 degrees F. Line a 9 X 9 X 2 inch pan with aluminum foil or parchment paper so that the foil or paper hangs over the sides to easily pull the cooked brownies out of the pan once they're cooked.
  2. Place a large heat proof bowl over a sauce pan filled with 2 inches of water, bring to medium high heat and melt the butter and chocolate in the bowl, stirring occasionally.
  3. In a medium bowl, beat the eggs with the vanilla and sugar. In small bowl, mix the flour with the kosher salt.
  4. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the flour and 1 cup of the hazelnuts. Beat until the mixture is shiny and smooth then pour into the lined pan.
  5. In another small bowl, whisk the egg yolk and flour together then the sugar. Whisk in the mascarpone until smooth. Drop spoonfuls of the mascarpone mixture gently on top of the brownie mixture so it is in thin layers. Gently swirl the mascarpone into the brownies with a knife. Be careful not to over swirl or the mascarpone or the two will mix together. Top with the remaining hazelnuts.
  6. Bake for 35-40 minutes or until the center doesn't jiggle. The middle should sill be dense and gooey. Be careful not to overbake or the brownies will be dry. The brownies will continue to cook and will deflate as they cool. Allow to cool for at least 4 hours or overnight before cutting.

Recipe Notes

adapted from How to Be a Domestic Goddess, Nigella Lawson