The other day I was looking in my fridge and realized a half used tub of mascarpone cheese was sitting in my fridge about to go to waste. That could not happen. I knew I wanted to use it to make something for St.Patricks Day but wasn’t quite sure what I wanted to make. So I did what any good cook would do. I started throwing ingredients together and hoped for the best. Luckily this time it worked out 🙂 There have been times it hasn’t work…..we won’t talk about those times…
I used a small brownie mix which called for a 9 inch pan, but if you wanted to make a homemade brownie that is always an option. Generally I make homemade brownies but I saw the mix and I figured it was a nice little shortcut. Instead of using the water that is called for in the mix I used coffee instead. It brought out the delicious chocolate flavor and made it taste a little less like a packaged mix. It honestly made difference. I recommend doing this with all chocolate cake and brownie mixes. The mascarpone “frosting” I made for this brownie is light on the mint flavor and has a creamy texture. It was absolutely delicious!
I weighed my mascarpone and I had 5 oz left in the tub. So that is why I used such an odd amount. If you only have half a tub (which would be 4oz) just use a little less of all the frosting ingredients.
Mascarpone Mint Fudge Brownies
Yield: 8x8 pan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Brownie Mix (and all ingredients called for on the box)
Brewed coffee - room temperature
5 ounces mascarpone cheese
1/3 cup powdered sugar
1/4 - 1/2 teaspoon mint extract
3 drops green food coloring
1 - 2 tablespoons heavy cream
Andes Mints for topping - cut into small pieces
Source: Nutmeg Nanny
Prepare brownie mix according to package directions. Replacing the water called for in the mix with the room temperature brewed coffee. Follow directions for cooking brownies in a 8 or 9 inch pan. Cook brownies following package directions and once cooked remove from oven to cool on counter.
Once brownies are cool start making the frosting. Add mascaprone cheese, powdered sugar, mint extract, green food coloring and 1 tablespoon heavy cream to a medium sized bowl. Using a hand mixer beat for 30 seconds until everything comes together and looks smooth. If to thick, and not creamy in consistency, then add more heavy cream until you reach desired consistency.
Spread on top of cooled brownies and sprinkle with cut up Andes mints. I recommend storing these brownies in the refrigerator because of the mascarpone cheese.