Chocolate Mascarpone Brownies with Chocolate Ganache Top

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 and pour the hot butter over the chocolate and let stand for 30 seconds, allowing the chocolate to melt. Add the sugar to the chocolate mixture. Whisk the in the mascarpone, eggs, coffee, and vanilla, mixing until smooth. Gently fold the flour, cocoa powder, baking powder and salt into the batter. Pour batter into a 9×12 pan. I line the pan with parchment paper for easy cleanup. Place into the 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 1 minute. Add the chocolate chips to this and allow to sit without moving for about 30 seconds. 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.