Brownies (Tricia)

By exdircomp

You can add a 1/2 cup of semi sweet chocolate chips to the dough

Ingredients

• FROSTING:
• Soft butter, for greasing the pan
• Flour, for dusting the buttered pan
• 4 large eggs
• 1 cup splenda sugar, sifted
• 1 cup splenda brown sugar, sifted
• 8 ounces melted butter
• 11/4 cups cocoa, sifted
• 2 teaspoons vanilla extract
• 1/2 cup flour, sifted
• 1/2 teaspoon kosher salt
• 1/4 cup unsalted butter, at room temperature
• 4 ounces mascarpone cheese, at room temperature
• 2 ounces bittersweet chocolate chips, 1/3 cup melted and cooled
• 2 teaspoons pure vanilla extract
• 3/4 cup confectioners' sugar
• 1/4 cup plain nonfat Greek-style yogurt
• 1/4 teaspoon fine sea salt (scant)

Preparation

Step 1

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool


To make the frosting: Beat the butter, yogurt and mascarpone together in a large mixing bowl until smooth and well combined. Add in the melted chocolate and vanilla and beat well. Slowly add in the confectioner's sugar and salt and beat until smooth. If the mixture looks curdled, keep beating until it becomes thick and smooth. Spread the frosting over the brownies, cut into 9 squares and serve.