I’m back at it with another Fourth of July recipe! This my second one this week, which is pretty impressive considering I’ve been extremely silent around here lately. Holidays always motivate me and get my creative mind going, so after this post, you will likely not hear from me again for awhile – ha! Making these with my three kids at home kind of felt like a relay race, but thanks to the Magic School Bus and Sage being Sage, I was able to get it done and use nap time to clean my destroyed kitchen!
How pretty are these brownies? They taste even better than they look. I’m not a huge fan of frosting (especially on brownies), but this mascarpone frosting is everything these brownies need and more. It provides a subtle sweetness and is soooooooo creamy. And the frosting paired with the berries is a match made in heaven. There are so many reasons I love this recipe.
It’s an easy one to whip up too. This recipe is a slightly adapted version of my sea salted brownies. If you’re going to be busy the day of Fourth of July, I’d recommend baking the brownies the day before to allow them to cool completely and free up your day a bit. You can also make the mascarpone frosting a day ahead as well and keep it in the fridge. I wouldn’t top the brownies with the frosting or berries until an hour or so before you plan to serve them just so everything stays nice and fresh.
If you end up making this recipe, don’t forget to tag #marinamakeseats!
American Flag Brownies with Mascarpone Frosting
- 8 tbsp. butter, melted
- 1/4 cup of canola oil
- 1 cup granulated sugar
- 1 tsp vanilla
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp sea salt, plus more for topping
- 3/4 cup of semi sweet chocolate chips
- Blueberries and strawberries for topping
- 6 oz mascarpone cheese
- 3/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Grease an 8×8 baking pan with cooking spray and cover with parchment paper. Preheat the oven to 350 degrees.
In a medium bowl, combine the butter, coconut oil and sugar. Whisk until combined. Add the vanilla and eggs and whisk until combined. Add the flour, cocoa powder and sea salt and whisk until combined. Fold in the chocolate chips.
Place the brownie mixture into the prepared baking pan. Bake for 25-30 minutes or until just cooked through. Top with additional sea salt right after you take the brownies out of the oven (if desired). Let the brownies cool completely.
To make the marscarpone frosting, use a standing mixer or hand mixer to whisk the marscarpone, powdered sugar and vanilla together for about a minute until the mixture is completely whipped. The frosting should be similar to a whipped cream, but a little more dense.
Top the brownies with the frosting and berries just before serving. You can also do this about an hour or so before serving, but place them in the fridge.